Tổng Bếp Trưởng Khách Sạn

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands associates positions well enough to perform duties in associate’s absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

• Solicits associates feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associates problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring associates understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures associates maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures associates are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of associates and provides feedback to individuals and or managers.

• Manages associates progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• ngày phép năm;
• Thưởng thường niên;
• Tham gia BHXH theo quy định của pháp luật;
• Giặt là, đồng phục;
• Chế độ thăm nhà hằng năm;
• Các quyền lợi về chăm sóc sức khỏe và y tế;
• Trợ cấp giáo dục, đào tạo, bồi dưỡng nâng cao trình độ, kỹ thuật nghề

• • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

• • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

• Send your CV to: rhi.dadha(a còng)renaissancehotels.com