MAIN ROLES

• Personnel & Organizational Management

- Follow the company's human resource management regulations, and perform all tasks efficiently and in a way that increases the productivity of the workplace.

+ Act in accordance with company regulations and attend employee training.

+ Establish active two-way communication with Sous Chef and Section Chef.

+ Maintain a positive relationship with other employees.

+ Create an optimal work environment.

- Take initiative through consistent self-development.

- Meet with a senior employee on a regular/irregular basis to address any work issues and other distress.

- Attend the daily meeting hosted by Chef de Cuisine or Sous Chef and receive instructions for the day or the week.

- Attend trainings for culinary trends, work tasks, foreign language and equipment protection.

- Have a precise understanding of the policies and directionality of the kitchen as set forth by Chef de Cuisine or Sous Chef. Act accordingly.

• Cooking and Menu

- Prepare for and carry out cooking duties.

+ Create seasonal menus, menu items for special events and ingredient promotions.

+ Maintain kitchen equipment and items in top condition. Prepare them for work.

+ Prepare and cook all food ingredients.

+ Prepare and cook simple food items.

+ Place food onto dishes, decorate it and portion it appropriately.

+ Inspect, receive and store ingredients.

+ Keep clean and organize food storage (refrigerators, freezers and pantry).

+ Make use of any information on improved culinary technology and techniques while cooking.

+ Establish and make use of a database for regular menu development.

+ Follow standard recipes and SOP in preparing food to ensure consistency in flavor.

- Carry out practical duties including mise en place, cooking, providing food items, and storing ingredients and other food items.

- Follow standard management policies regarding ingredients, cost, sanitation and cooking.

- Verify the daily or weekly reservation status. Prepare for work accordingly.

- Before work begins everyday, prepare all ingredients, beverages, cooking utensils and equipment.

• Health, Safety, Cleanliness and Sanitation

- Follow all policies related to HACCP standards and food safety laws.

- Ensure a safe work environment by removing hazardous elements from the workplace.

- Keep the kitchen and the equipment therein clean and sanitary at all times.

- Follow emergency protocols like workplace safety, first-aid kits and fire prevention.

- Follow all workplace security measures.

- Wear company outfit according to company regulation.

- Comply with sanitation, cleanliness, fire prevention, health and security standards according to company regulations.

- Strictly manage personal hygiene, facility and environment sanitation to prevent food safety problems.

- Follow the standard sanitation checklist to maintain a clean work environment.

- Keep garbage bins and cloths clean at all times.

- Maintain a high level of personal hygiene.

• Customer Service

- Provide customer-oriented services according to company policies.

+ Maintain a customer-first attitude at all times.

+ Predict customer demands and always put customers first.

+ Respond to customer requests promptly and precisely.

+ Maintain a high level of knowledge which surpasses the experiences and knowledge of customers.

+ Provide optimal on-site solutions to customer complaints.

+ Respond immediately to any menu-related problems in customer service.

- Provide optical on-site solutions to any customer complaints.

- Maintain a perfect knowledge of services provided by the hotel in dealing with customers.

- Always share information with other employees regarding services and restaurant menus in the hotel industry.

- Carry out duties in such a way that menu items and services are provided smoothly.

- Keep informed of customer service standards and act accordingly.

- Provide a predictable and standardized service as bare minimum.

• Cost Budget Loss and Profit

- Conserve food ingredients to maintain an adequate level of food cost.

- Manage and improve profit/loss to increase revenue and operational profit at the workplace.

• Management of Facility, Utility, Equipment and Tableware

- Use and store kitchen equipment, devices and facility according to company regulations.

- Perform regular inventory duties two or more times per year to verify kitchen facility, utility, equipment and tableware.

- Prevent damage to kitchen facility, utility, equipment and tableware. Manage the damage ratio (maintain 0.2-0.3% of revenue).

- Provide Chef de Cuisine and Sous Chef with the latest information on tableware that is in keeping with the trend.

• Maintenance and Management of Kitchen Facility and Environment

- Manage kitchen maintenance duties on a regular basis.

- Perform all duties to keep a safe kitchen environment.

- Manage energy equipment such as electrical equipment, gas equipment and refrigerators (freezers), on a regular basis.

• General Office Duties

- Write special event reports and any menu changes on a daily/weekly/monthly basis.

- For special events, write event proposals and outcome reports.

- Update workplace inspection logs everyday according to regulations.

+ Manage the gas inspection log, the freezer/refrigerator inspect log and the last person log.

• Miscellaneous

- Follow all company policies and regulations.

- Attend all training sessions as a trainee according to the company's training policies and the requests of senior employees responsible for the training.

- Perform all duties to meet operational goals.

- Collect and make use of various information related to kitchen operation (ingredients, equipment, utility, tableware, suppliers, latest market trends, etc.).

- Read up on the latest culinary and F&B trends. Carry on a progressive and aggressive business operation accordingly.

SUPPORTIVE ROLES

• Maintain a close, cooperative relationship with other departments to guarantee effective communication.

• Implement and coordinate cooperation as a supporting department for business operation.

• Ensure smooth work cooperation among departments and always provide support not to cause any interruptions in business operation.

• Manage and maintain smooth work cooperation with other departments

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- Các chế độ bảo hiểm (bảo hiểm y tế, bảo hiểm xã hội, bảo hiểm tai nạn...) được đóng đầy đủ theo quy định

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- Dã ngoại hàng năm | Khám sức khỏe định kì hàng năm | Quà sinh nhật, hiếu hỉ và các dịp đặc biệt | Các hoạt động nội bộ nhân viên sôi động | Môi trường làm việc thân thiện, chuyên nghiệp, trẻ trung

QUALIFICATIONS

• Education: Relevant bachelor's degree or higher preferred

• Experience: Major in culinary arts from college or university or higher

• Credentials: Culinary certificate a must. Advanced culinary certificate preferred.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must speak English fluent enough to be able to deal with customers and present menu

• Must possess general knowledge of the food and culture of a given field

• Must be a good communicator. Must be able to manage personnel well.

• Must show basic computer proficiency such as with MS Office

• Must demonstrate an accurate understanding of how to calculate and manage cost

• Must demonstrate an understanding of, and skills to use, kitchen facility, utility, equipment and kitchenware

• Must know applicable laws regarding food safety and general kitchen operation

Hoặc liên hệ Hotline: 024 3333 1089