Cần Thơ | Wink Hotel Can Tho |Sous Chef/Kitchen Manager/Executive Chef (Quản Lý Bếp)
Role Description
Overall responsibility for managing food production department within the club including, but not limited to; staff recruitment, hiring and training; food revenues and profitability; promotions; merchandising; inventory, food supply in the restaurant, driving range, function rooms and shelter; to achieve, maintain quality and a consistent high standard and cleanliness.
This is an on- site role located in Ninh Kieu.
This is a contract role for a Kitchen Manager. The Sous Chef will be responsible for arrange in day- to- day kitchen operations, including menu planning, food preparation, and maintaining culinary standards. The role requires overseeing kitchen staff, ensuring quality control, and maintaining hygiene and safety standards.
Duties:
Recruits and hires food production staff and stewarding department that are suitable and qualified for the demands of the job.
Conducts training sessions for each individual area of the operation either directly or indirectly through his supervisors and identify training needs in order that development may be taken action.
Conducts performance reviews for all food production and stewarding staff.
Ensures all food production and stewarding staff follow the rules and regulations set forth in the handbook by the club, their working contracts and Job Description.
Develops and maintains a well- motivated team and recognizes any lack of team spirit ensuring appropriate remedial action is taken.
Ensures a high standard of discipline and respect in the department at all times.
Develops and maintains a high level of member care with emphasis on the social skills of all staff within the department.
Ensures that each and every member is satisfied with the standards of food and cleanliness. Where a member less than satisfied the matter is to be dealt with tactfully and politely.
Ensures good communication with members receives complaints and takes appropriate action.
Ensure costing, recipe and photographic report is prepared and display for every dish prior to menu entry.
Checks, corrects and justifies, if appropriate any food cost discrepancies within 2 days of report and prior to month end financial reporting.
Accurately costs all menu items prior to menu entry data and costing to be updated after each delivery of produce.
Ensures dress, presentation and hygiene practices of all kitchen staff.
Schedules, trains and implements all kitchens, stewarding personnel and ensures that cleaning schedules and practices meet with company policy.
Personally checks and maintain all food buffets and display, both in the clubhouse and on the course.
Compiles quarterly competitor analysis pertaining to food services, concepts, process and menus e.t.c.
Control waste and over production products.
Delivers and ensures nutritional content and costing guidelines of all staff food.
Practices menu rotation in line club food and beverage concepts.
Replaces non- moving dishes at appropriate menu change schedule.
Monitors, with purchasing department, quality, variety and price of produce.
Explores new techniques and menu items constantly.
Ensures all “ Mise en Place” is carried out prior to service.
Maintains the cleanliness of the kitchen, stewarding area and all equipment to the highest level.
Ensures all equipment is functioning and preventive maintenance program is reviewed with house maintenance.
Ensures good communication and co- operation with all departments.
Attends relevant weekly/monthly meeting as a head of department and carries out daily departmental briefings (pre and post- service briefing).
Ensures that house rules and the clubs health and safety policies are adhered to at all times.
