Bảo hiểm theo quy định, Đồng phục, Thưởng, Chăm sóc sức khỏe, Đào tạo, Tăng lương, Chế độ nghỉ phép
Mô Tả Công Việt
Assisting the Sous chef in being responsible for the culinary kitchen area, ensuring a smooth running, profitable operation within the framework of the hotel.
Maintaining the hotels cuisine concepts and standards for food preparation and presentation.
Maintaining food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
Enforcing the food preparation and presentation guidelines by ensuring consistent quality culinary offerings to our guests.
Maintaining food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation etc. Maintain the basic food safety and sanitation in accordance with the company policies.
Completing all standard, checklist correctly at all required times.
Achieve departmental budget goals by maintaining efficient cost expenditure.
Accurately forecasting business demands on a weekly basis to ensure efficient staffing & food production.
Being aware of maintaining outlet safety at all times.
Being responsible for reporting any damaged or maintenance issues of all outlet property and facilities.
Promoting positive inter-departmental relations through candid communication and cooperation.
Ensuring to follow all job safety regulations and all hazards are reported to Sous Chef or Executive Chef.
Be willing to work in all sections and kitchens if needed.
Performing other duties as assigned by the supervisor
Yêu Cầu Công Việc
At least vocational certificate in culinary
At least 2-3 year experience in in culinary at high standard hotels & resorts