Executive Sous Chef - Bếp phó điều hành

• Enforcing operational standards that are reviewed periodically and then updated and improved.
• Assisting in the execution of culinary employee reviews, ensuring appraisals in a professional and timely manner.
• Ensuring the efficient scheduling of employees.
• Performing other duties as assigned by the supervisor.
• Ensuring all standard, checklist are correct and filed correctly and ready for audits at anytime.
• Responding to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
• Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.
• Developing and implementing manager, supervisor & employee training plans on a quarterly basis in conjunction with human resources department.
• Being responsible for all accounting and billing procedures within the culinary operation.
• Ensuring all managers and employees follow all job safety regulations and all hazards are reported to concerned departments.
• To accurately forecasting business demands on a weekly basis to ensure efficient staffing & food production.
• Conducting departmental daily training programmed.
• Enforcing food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation etc. Maintain the basic food safety and sanitation in accordance with the company policies.
• Being responsible for asset management of all outlet property and facilities.
• Assisting in conducting an effective weekly/monthly employee meeting with minutes forwarded to the MD, FBM and TM.
• Promoting positive inter- departmental relations through candid communication and cooperation.
• Maintaining the hotel’s cuisine concepts and standards for food preparation and presentation.
• Directly responsible for main kitchen culinary areas, ensuring a smooth running, profitable operation within the framework of Wafaifo.
• Being responsible for always maintaining outlet safety.
• Enforcing the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Maintaining food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Conducting a preventative maintenance inspection on a monthly basis.
• Training subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline.

- To be discussed upon interview.

- Dynamic and friendly open working environment
- Attractive allowances and other special caring programs as per Company regulation.
- Competitive benefits and compensations
- High opportunity for learning, development and promoted career path.

Cập nhật gần nhất lúc: 2024-03-14 09:46:54