Chef De Partie - Hot Kitchen/ Tổ Trưởng Bếp Nóng

• Prepares sauces, soups and hot entrees for service and special functions ensuring that all stations are set for forecasted covers
• Demonstrates recipe knowledge for all soups, sauces and entrees making suggestions to improve quality and eliminate waste
• Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices
• Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.
• Prepares work checklist and organises workstations for each shift, maintaining high levels of productivity and sanitation at all times.
• Consults with Supervisor regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels.

• Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations
• Communicates effectively with customers, co-workers and supervisors
• Demonstrates teamwork by co-operating and assisting co-workers as needed
• Handles difficult situations effectively
• Meets Yes I Can! Service standards
• Performs other duties as required to provide Yes I Can! service and teamwork

• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
• Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality

• Attends work on time as scheduled
• Follows hotel grooming and dress standards
• Minimise safety hazards by following all safety rules
• Keeps immediate Supervisor promptly and fully informed of all problems or unusual matters of significance.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintains a favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment.
• At all times projects a favorable image of the Hotel to the public.

• Competitive Salary & Benefits
• International and ideal working environment & professional training managed by Radisson Hotel Group
• Very competitive allowances for transportation, meals, accommodation, on-boarding and annual home visit.
• Personal Accident & Medical care 24/7 besides of Insurance by law, applied since first day of employment
• 14 days of Annual Leave per year
• Birthday gift and internal events for special occasion and Public Holidays
• Employee Rate for room and F&B service

• Knowledge of local health and safety regulations
• Culinary certificate, degree or equivalent experience
• 2 years progressive experience in high-volume kitchen
• Excellent oral and written communication skills
• Collaborate effectively with other hotel employees and managers to ensure teamwork
• Able to resolve conflicts guests, supervisor and employee
• Ability to multitask and work well under pressure

Ứng viên quan tâm vui lòng gửi CV về Hoteljob hoặc về email: recruitment.phuquoc.blu(a còng)radisson.com

Radisson Blu Resort Phu Quoc

Bai Dai Area, Ganh Dau, Phu Quoc, Kien Giang.