Junior Sous Chef Japanese - Bếp Phó Bếp Nhật

JOB SPECIFIC TASKS
Operations/Property Management
• Follow and implement Prime times during operation hours.
• Ensures the Hotel delivers to guests: “Simply Fresh Chef- crafted Food”.
• Maintain F&B concepts and Mission standards fro preparation & presentation.
• Supervises daily shift operations and oversees production and preparation of culinary items.
• Maintains food handling and sanitation standards.
• Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.
• Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Develops railroad- cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
• Above all. To lead by example through a “hands on” approach to motivate our associates to excel.
• Operates all department equipment as necessary and reports malfunctions.
• Ensures all associates have proper supplies, equipment and uniforms.
• Opens and closes kitchen shifts and ensures completion of assigned duties.
• Participates as needed in the investigation of associate accidents.
• Understands and implements Marriott&039;s 70 Point Safety Standards.
• Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Understands and complies with loss prevention policies and procedures.
• Departmental meetings are well planned and regularly scheduled on a monthly basis.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Perform any reasonable request made by the management which is not life threatening or against the law.
• Daily food audit is performed by a member of Management not less than Sous Chef position.
• To complete PAF’s rating, coach and counsel in an appropriate time and review with Executive Chef.
• Assists with developing menus and promotions.
• Promote positive inter- departmental relations through candid communication and cooperation.
• Management reserves the right to make changes to this job description as its sole discretion and without advance notice.

Culinary Education
Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures
Knowledge of kitchen operational procedures
Fluent English & Strong communication & Service mind

Social Insurance
02 months of probation with Full salary
Service charge

Attractive remuneration package & 13th month salary

05 working days 02 day- off per week

Annual health check

Associate Appreciation Week Take- care culture

Cross training & Cross exposure & Task force opportunities

Duty meal & Uniform provided by hotel

Career path in the most respected and prestigious hotel companies in the world

Birthday gift
Baby born gift
Bereavement allowance
Marriage allowance

Associate special discount for hotel rooms and F&B services at International Marriott properties

Taxi for late night shift Free motorbike & car parking

Local and International training course

Cập nhật gần nhất lúc: 2024-06-06 03:25:02