Sous Chef/ Bếp Phó

- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
- Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
- Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals- targets, Food Cost
- Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet
- Coordinate with the Chef de Cuisine, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements
- Monitor the hotel kitchens operating costs and implements corrective pro- active action where necessary to reduce expenses
- Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
- Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
- Plans and implements effective food promotions in co- ordination with the Food & Beverage Promotion Calendar
- Identify and request assistance if required, prior to any breakdowns occurring
- Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation
- Assist the Executive Sous Chef– Chef de Cuisines, communicate and delegate 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
- Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef- Executive Chef, with clear and concise updates if required, and follow up completed
- Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
- The ability to set up control systems, which will assure quality and portion consistency
* Benefits:
- 24/7 accident insurance
- Rest & Relaxation ticket allowance
- Health care insurance
- Accommodation, transportation & meals are provided
- Professional training
- International working environment.
- Relocation ticket allowance
- Service charge as revenue

* Education:
- Diploma or Vocational Certificate in Culinary Skills or related field.
* Service years in the field:
- 7 years minimum in five star hotel or fine dining restaurant.
* Service years in supervisor/manager level:
- Solid International Culinary experience
- 2 Years previous experience in same position
* Knowledge and skills:
- Working with multi- cultural teams
- Food cost of the kitchen
- Having knowledge about food safety and hygiene
- Competitor/ best practice knowledge
- Demonstrate proper and safe usage of all kitchen equipment
- Must be able to read and write to facilitate the communication process
- Be aware of all Health, Safety and Fire regulations and to abide by their terms
- Computer and Microsoft Office skills
- Support and adhere to the equal opportunities policy of the company
- Maintain high standards of personal hygiene at all times
- Menu compilation skills
- Solid communication & training skills
- Budget of the banquet kitchen
- Ensure that full uniform is worn at all times
* Language:
- Good comprehension of the English language
* Preferred (if required)
- Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.

Cập nhật gần nhất lúc: 2024-06-11 03:40:02