Oku Chef De Partie - Tổ Trưởng Bếp_Oku

To oversee and follow through the food safety standards set by Regent Phu Quoc and through the local Vietnamese Municipality rules and regulation
Ensures the Sous Chef/ Chef de Parties, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation, to the team with clear and concise details, and follow up
Oversee all operational and administrative culinary aspects of Oku restaurant as appropriate and be able to prioritise the required level of engagement on this area depending on business volumes and other related parameters
Lead by example and Leverage your Culinary Skills and those of your team in a healthy work environment to Provide our Guests with uniquely Regent moments
Ensure that Regent Phu Quoc grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care
Regularly review menus in regard to popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef
Collaborate with Purchasing team in identifying and sourcing required products
Encourage proactive, efficient and effective inter-departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm
Conduct regular hands on dish training to ensure food knowledge of all chefs are up to date
Trains colleagues to make sure they deliver with compliance and to the standards we expect
Ensure proper care, security and maintenance of all hotel equipment through attentive supervision
As a Market Leader in your Field you will immerse our Guests in rich food experiences leaving lasting Impressions by bringing Regents Taste Gallery Philosophy to life on a plate
Develops standards, processes and tools to assist in delivering consistent culinary products at Oku restaurant
Supervises the maintenances and cleanliness of the Oku kitchens and stewarding area at all times and carry out daily monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment
Develops culinary and stewarding teams and improves their performance through coaching and feedback, and creates performance and development goals for all Oku culinary colleagues
Provide visionary leadership and management from development process, product creation through implementation at Oku restaurant
Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly at Oku restaurant
Create and maintain a great synergy between Oku and Main Production Kitchen to assure maximum efficiency
To support the Chief Steward in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through at Oku restaurant
Trains, evaluates and schedules all culinary colleagues at Oku restaurant in accordance with the applicable standards, policies and as per the overall business requirements
Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands

Yêu cầu công việc

For further discuss in interview

Competitive salary
Bao Viet Health insurance for personal and family
Service charge
Social Insurance as law
7 Accident Insurance
Housing, uniform, meal and transportation are provided by the resort
Gym room
Rest & Relaxation Allowance per 3 months: 2 million.
Home Leave allowance
Repatriation allowance
Relocation assistance

Cập nhật gần nhất lúc: 2021-12-03 09:32:02