Bếp Phó Bếp Bánh - Sous Chef Pastry

- Ensure that all kitchen areas, food preparation equipment is being used safety and correctly and that it is cleaned, organized and maintained at safety and hygiene standard which is also compliance with local legislations.
- Be knowledgeable and updated the market needs and desires for each outlet, work with and recommend to executive chef for menu development/improvement reflecting those needs and ensure that the menus are implemented.
- Maintain order and discipline in the kitchen during working hours and ensure that staffs are always in clean tidy uniforms and are always presentable to be in guest view.
- Other tasks assigned by manager.
- Maintain a positive and professional approach with coworkers and customers.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Ensure that all recipes are accurately cost margin and reviewed regularly to meet targeted standards.
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- Assist Executive Chef in recruiting; training and improving Kitchen team’s performance.
- Initiatively prepare relevant maintenance reports and work orders supported by the respective follow up of those items.
- Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
- Manage the kitchen team in the executive chef&039;s absence.
- Be aware of all financial budgets and goals.
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
- Resolve customer problems and concerns personally.

* Work Location : 52 Bát Sứ, Hoàn Kiếm, Hà Nội

* Personal Effectiveness
- Appearance: Exhibit self- confident, well- groomed and dressed in a business smart manner.
- Good in communication skills: verbally, listening and writing
- Personality: Warm, welcoming, smiling and pleasant of approach
* Create Team Focus
- Promote teamwork
- Build relationships
* Build Competitive Advantage
- Customer focus
- Commit to excellent service quality
* Create High Performance Culture
- Take ownership
- Able to multi- task and results oriented
* Lead People Development
- Inspire trust and motivate others: work and grow
* Education and Experience
- Culinary diploma from a recognized institution or higher.
- 4 years working experience in food management experience

Cập nhật gần nhất lúc: 2024-04-03 11:00:29