Ink 360 Sous Chef (Bar Sous Chef)
InterContinental Phu Quoc Long Beach Resort
Kiên Giang, VN
8 ngày trước
source : Hoteljob

Mô tả công việc

  • Participate in the planning and costing of menus
  • Develop and write standard recipes
  • Develop new dishes and products
  • Ensure that outstanding culinary technical skills are maintained
  • Assist with organizing special events and special food promotions
  • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
  • Maintain a hygienic kitchen
  • Clean the kitchen and equipment
  • Maintain personal hygiene
  • Supervise and Training of assigned employees
  • Works with Executive Chef in manpower planning and management needs
  • Works with Executive Chef in the preparation and management of the Department’s budget
  • Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
  • Perform any other duties which may be assigned by the management from time to time.
  • Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
  • Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
  • Maintains positive guest and colleague interactions with good working relationships.
  • Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
  • Focuses attention on improving productivity levels and the need to prudently manage utility / payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
  • Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through innovative recipes.
  • Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
  • Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
  • Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
  • Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
  • Directs food apportionment policy to control costs.
  • Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
  • Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
  • Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
  • Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and / or mentoring.
  • Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental TrainersQuyền lợi được hưởng-
  • Relocation ticket- Rest & Relaxation Allowance - Uniform, accommodation, transportation & meals are provided - International working environment -

    Service chargeYêu cầu công việcDemonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

  • Alcohol awareness certification and / or food service permit or valid health / food handler card as required by local government agency.
  • Problem solving, reasoning, motivating, organizational and training abilities. Qualifications
  • Diploma or Vocational Certificate in Culinary Skills or related field. Experience
  • 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experienceYêu cầu hồ sơ-
  • Resume - Certificates related to applied position - Email address : hr.rs icphuquoc.com / icpq.recruit ihg.com

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