Executive Sous Chef - BEST WESTERN PREMIER SAPPHIRE HA LONG

TẬP ĐOÀN VÀNG BẠC ĐÁ QUÝ DOJI
Mức lương
Đang cập nhật
Địa điểm làm việc
Hạ Long, Quảng Ninh
Kinh nghiệm yêu cầu
2 - 5 năm kinh nghiệm
Chi tiết tin tuyển dụng

Mô tả công việc

- Reports to the Executive Chef or the F&B Manager (while the Executive Chef is not on duty).
- Trains kitchen personnel in sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls.
- Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients. Trains kitchen personnel to meet special dietary requests, including low-fat, low-sodium, vegetarian, and low-calorie meals.
- Takes a responsibility for the hygienic and safe preparation of food within the kitchen.
- Ensures that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage.
- Ensures that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- Ensures that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.
- Ensures that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
- Coordinates with the Executive Chef, implements and prepares new items and menus.
- Be creative in the design and implementation of ongoing food concepts.
- Assures on-going training and that the high standards set by the Executive Chef are followed.
- Adheres and maintains all SOP’s (set by the shore-side F & B Operation), SMS and USPH procedures and regulations.
- Assures safe, quality food products and complete guest satisfaction.
- Takes responsible for implementing and maintaining all standards set by the Corporate Office; establishes the manner and means to train personnel in his area of responsibility according to standard operating procedures.
- Produces and maintains the highest food quality and controls for all food products served in all areas, according to the needs and desire of the company.
- Works within monthly-set food cost budget, adjust food requisitions and controls waste. Be instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness.
- Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed exactly.
- Checks all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and food safety, he assures timely set up, schedules well trained cooks in all areas in proper uniform. He checks and delegates all special food functions.
- Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with Executive Chef or who is overall responsible.

Yêu cầu công việc

- Completed Technical education in Hospitality or Culinary school
- At least 3 years experience in 5 Star hotel
- Communicate fluently in the English

Cập nhật gần nhất lúc: 2023-03-22 16:15:09

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Quy mô: Trên 1000
Trụ sở: Hà Nội: Tầng 9, TTTM Ruby Plaza, 44 Lê Ngọc Hân, Hai Bà Trưng, Hà Nội; TP Hồ Chí Minh: 161 Hàm Nghi, Quận 1, TP Hồ Chí Minh

Thông tin chung

Ngành nghề
Thực phẩm - Đồ uống
Cấp bậc
Quản Lý / Trưởng Phòng
Kinh nghiệm yêu cầu
2 - 5 năm kinh nghiệm
Trình độ yêu cầu
Trung cấp
Số lượng cần tuyển
Đang Cập Nhật
Hình thức làm việc
Nhân viên toàn thời gian
Giới tính
Đang cập nhật
Hạn nộp hồ sơ
01/01/1970
Mẫu CV đẹp

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