Executive Chef

Mức lương
thỏa thuận
Địa điểm làm việc
➢ Huyện Núi Thành - Quảng Nam ( Quảng Nam)
Kinh nghiệm yêu cầu
Cập nhật
Chi tiết tin tuyển dụng

Mô tả công việc

Địa điểm làm việc


Huyện Núi Thành - Quảng Nam (Việc làm tại Quảng Nam)

Yêu cầu công việc

Ngành nghề

Bếp Trưởng , Điều Phối Viên

Quyền lợi

Mô tả công việc

Together with the head of purchasing the jobholder is responsible for sourcing goods for his / her department in line with hotel budgets.
Ensures that all kitchen staff members command the appropriate product and professional expertise, ensure proper handling of work equipment.
Ensures hygienically clean and neat appearance of his employees including uniform.
Ensures that abuses, theft and other misconducts are reported to the HR Manager and timely remedy is performed.
Responsible for ensuring regular staff training is performed and for conducting training courses.
Ensures daily implementation of all product and service standards defined by TUI BLUE head office and the operation.
Performs price comparisons, control product quality and coordinate cooperation with suppliers.
Identify deficits in the kitchen area and develop measures to counter them.
Ensures the perfect condition of his / her area of work area in terms of cleanliness, safety, according to the trade association, HACCP, proper order, maintenance of equipment and the small items of equipment and their due care.
Seeks regular opportunities that improve food quality and related costing in general and improve efficiency.
Checks daily the quality of the production areas and ensure professional appropriate food preparation in line with the formulations and recipes.
Hygiene:
Ensures full compliance with all HACCP hygienic requirements, starting from joint supplier inspections, receiving of goods, safe storage, covered with date labels and enforced FIFO standards.
Develops implements and monitors cleaning schedules for his / her area of work together with the head of Stewarding and provides necessary guidance.
Monitors all cold storage daily, checking for date labels, effective covering of all open food, food separation in accordance to HACCP standards, FIFO policy and correct storage temperatures.
Ensures compliance with all hygiene regulations in the preparation of all meals, since preventive food safety is of paramount importance to the hotel.
Administration and Controlling:
Support the FB Manager in the monthly analysis and commentary on the department reports, regarding revenues and costs, submit proposals to increase revenue and reduce costs for his / her area.
Create and price menus, buffets and menu cards with attached respective recipe cards / standards / pictures for all restaurants, banquets and special events.
Checks and signs all sourcing requirements for his / her work area taking into account business criteria (business volume, par levels, etc.).
Creates and monitors all rosters for his / her work area taking into account occupancy and event schedule.
In cooperation with the FB Manager, checks all menu costings in comparison with goods consumed and sales figures, perform periodic analysis of fast movers and slow movers (menu engineering).
Ensures through efficient planning the avoidance of the accumulation of days good, vacation days and overtime and takes action to promptly reduce the same if they have been accumulated.
Communicates regularly with the FB Manager, Convention, Sales and FB services, thereby contributing to the smooth running of the entire F B department.
Responsible for compliance with the budget set for his / her area, including but not limited to food cost.
Product Development:
Responsible for designing, costing and correct pricing all menus, in close collaboration with the FB Manager.
Supports the F B Manager in planning, coordination and implementation of all FB campaigns.
Together with the F B Manager and General Manager develops an annual program for F B related events and promotions.
Takes an active part in the development of new FB concepts for his / her operation.
Constantly monitors competition and stays ahead of the latest trends in the Food Beverage industry, locally, regional and international.
Together with the FB Manager develops buffet decorations for special events.
Heads the development, optimization, implementation and fine-tuning of kitchen workflows.
Leadership:
Exemplify the philosophy of TUI BLUE and act as a role model for good leadership.
Performs regular employee briefings, document and ensure follow up of the measures discussed for the further development of the employee.
Promotes teamwork within his/her department and with other departments in the hotel.
Deploys employees on the basis of their abilities, identify and promote potential.
Performs and ensures effective communication within his department and with other departments, issue clear instructions and objectives to employees.
Takes an active role in recruiting and selecting employees his / her area, ensure optimal induction of new employees.
Identify weaknesses and together with the affected employee develop actions to mitigate or remedy the situation.
Personal Development:
Keeps updated on the latest gastronomic trends, regularly monitors the market and the competitors.
Show initiative in personal development by attending training programs (internal & external), visit trade fairs and study relevant literature.

Cập nhật gần nhất lúc: 2022-11-10 11:52:04

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Thông tin chung

Ngành nghề
Bếp Trưởng, Điều Phối Viên
Cấp bậc
Nhân Viên
Kinh nghiệm yêu cầu
Đang cập nhật
Trình độ yêu cầu
Đang cập nhật
Số lượng cần tuyển
Đang Cập Nhật
Hình thức làm việc
Đang cập nhật
Giới tính
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Hạn nộp hồ sơ
03/12/2022
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