Chef De Cuisine- Saffron Restaurant
Banyan Tree Hotels & Resorts
Vietnam, Angsana Lang Co, Vietnam
2 ngày trước
  • Shows awareness of markets and ensures up-to-date knowledge of competitive environment;
  • Demonstrates an awareness of new business opportunities and seizes and acts upon them;
  • Is aware of financial issues such as revenue enhancement, costs, profits / losses cash flow etc;
  • Identifies opportunities to ensure sustainable profit growth is achieved through implementing cost-effective methods.
  • Makes sound decisions quickly under pressure;
  • Takes calculated risks based on adequate information and analysis;
  • Makes rational, balanced judgments on the basis of available information.
  • Works with an orientation to the future;
  • Sets clear, appropriate, and well defined, quality objectives;
  • Encourages others to comply with legal and personal obligations;
  • Plans while taking into account change and possible difficulties;
  • Provides teams with clear direction and keeps them focused on tasks;
  • Actively supports autonomy and empowerment through appropriate delegation of work;
  • Sees projects through to completion & ensures key objectives are met.
  • Creates a climate of teamwork by encouraging harmony, co-operation and communication;
  • Cares for others by monitoring their well-being;
  • Inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others;
  • Respects the contributions of others.
  • Maintains awareness of organizational structure and goals;
  • Accurately identifies and effectively presents the key points of an argument;
  • Promotes ideas & establishes links with people within and outside the business and uses this network for the organization’s advantage.
  • Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures;
  • Guides and coaches staff;
  • Passes on personal expertise and draws on the diverse backgrounds, skills and knowledge of people while defining and reinforcing standards and appropriate behavior.
  • Reconciles conflict and probes for information for more in-depth relevant information for decision-making;
  • Analyses numerical data and relevant sources of information in order to draw appropriate conclusions and check facts to establish causes and effects;
  • Produces new ideas and a rang of solutions to meet the demands of the situation.
  • Selects the most appropriate tactic(s) from a range of alternatives and conveys the plan to others;
  • Sets organizational strategy in line with organizational vision and uses multiple, relevant resources to achieve objectives;
  • Negotiates with a variety of approaches.
  • Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within the Division.
  • Ensures annual review to accurately reflect any changes.
  • Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
  • Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.
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