Junior Sous Chef (Western Kitchen)

- Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
- Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, maintaining food quality standards and comprehensive product knowledge.
* MAIN ROLES
- Works with Sous Chef in the preparation and management of the Department’s budget
- Works with Sous Chef in manpower planning and management needs
- Maintain personal hygiene
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
- Ensure that outstanding culinary technical skills are maintained
- Participate in the planning and costing of menus
- Clean the kitchen and equipment
- Assist with organizing special events and special food promotions
- Develop new dishes and products
- Supervise and Training of assigned employees
- Maintain a hygienic kitchen
* SUPPORTIVE ROLES
- Ensure smooth work cooperation among departments and always provide support not to cause any interruptions in business operation.
- Maintain a close, cooperative relationship with other departments to guarantee effective communication.
- Implement and coordinate cooperation as a supporting department for business operation.
- Motivate staff about work by establishing equal opportunities, including education.
- Manage and maintain smooth work cooperation with other departments
* Benefits:
- Annual helful training courses (local & international)
- Wonderful working environment with professional team.
- Insurance, day off and other benefits regarding Labor law- 13th Salary
- Duty meal by hotel.
- Attractive & competitive salary with high service charge.

* QUALIFICATIONS
- Credentials: Culinary certificate a must. Advanced culinary certificate preferred.
- Experience: 3- 5 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience.
- Education: Vocational Certificate in Culinary Skills or food preparations or related field.
* SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
- Awareness of valid health/food handler card as required by local government agency.
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
- Problem solving and training abilities.

Cập nhật gần nhất lúc: 2023-12-08 02:20:24