Chef de Cuisine - Italian Cuisine

MAIN JOB RESPONSIBILITIES:
Preparing the budget and operating within the budget.
Identifying staff requirements and employing enough staff.
Forecasting the volume of sales and scheduling the production process accordingly.
Controlling food, labor, and overhead costs.
Planning various types of menus.
Verifying stocks and preventing wastage.
Authorizing the indent prepared by subordinates.
Assigning the right job to the right person to achieve the desired results.
Standardizing recipes.
Purchasing kitchen equipment and tools.
Ensuring proper storage of ingredients, especially highly perishable ones such as fish, meat, poultry, cream, ice cream, and so on.
Preparing purchase specifications for all foundation ingredients.

Education:
Diploma or Vocational Certificate in Culinary Skills or related field.
Service years in the field :
5 years minimum in five star hotel or fine dining restaurant.
Service years in supervisor/manager level:
2 Years previous experience in same position
Knowledge and skills:
Must be able to read and write to facilitate the communication process
Food cost of the banquet kitchen
Competitor / best practice knowledge
Menu compilation skills
Budget of the banquet kitchen
Computer and Microsoft Office skills
Having knowledge about food safety and hygiene
Solid communication & training skills

Social Insurance as law
Bao Viet Health insurance for personal and family
Service charge
Competitive salary
7 Accident Insurance
Rest & Relaxation Allowance
Repatriation allowance
Relocation assistance
Housing, uniform, meal, and transportation are provided by the resort
Gym room
Home Leave allowance

Cập nhật gần nhất lúc: 2024-04-03 12:28:44