Sous Chef Pastry/ Bếp Phó Bếp Bánh

• Hạn nộp: 30/11/2024
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

• Help create the department’s annual budget and the setting of departmental goals

• Monitor budget and control expenses with a focus on food, and labour costs….

• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

• Diligence in prevention of wastage

• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage

• Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment

• Assist the Executive Sous Chef – Executive Chef – Executive Pastry Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up

• Coordinate with the Executive Pastry Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements

• Expedite orders on the line

• Follow all control and key procedures

• Ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation

• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers

• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues

• Train colleagues to make sure they deliver with compliance and to the standards we expect

• Drive a great working environment for teams to thrive - linking up departments to create sense of one team

• Promote teamwork and quality service through daily communication and coordination with other departments

• Recommend or initiate any HR elated actions where needed

• Assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust

• Actively participate in the training, development the Culinary colleagues, according to the monthly training plan, JD Power report “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests

• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength

• Supervise all colleagues during the set-up, service and breakdown for each meal period

• Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility

• Verify that all scheduled staff is present and signed-in

• Supervise all colleagues during the set-up, service and breakdown for each meal period-events.

• 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

• Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses

• Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures

• Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar

• Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation

• 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

• Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.

• Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet

• Identify and request assistance if required, prior to any breakdowns occurring

• The ability to set up control systems, which will assure quality and portion consistency

Quyền lợi được hưởng

• Competitive salary
• Social Insurance as law 
• Bao Viet Health insurance for personal and family 
• 24/7 Accident Insurance 
• Rest & Relaxation Allowance
• Repatriation allowance
• Home Leave allowance 
• Housing, uniform, meal, and transportation are provided by the resort 
• Gym room

Yêu cầu công việc

1. Education:

Diploma or Vocational Certificate in Culinary Skills or related field.

2. Service years in the field :

8 years minimum in five star hotel or fine dining restaurant.

3. Service years in supervisor/manager level:

2 Years previous experience in same position

Solid international culinary experience in Pastry / Bakery

4. Knowledge and skills:

Must be able to read and write to facilitate the communication process

Computer and Microsoft Office skills

Solid communication & training skills

Menu compilation skills

Having knowledge about food safety and hygiene

Food cost of the banquet kitchen

Budget of the banquet kitchen

Competitor / best practice knowledge

Working with multi-cultural teams

Be aware of all Health, Safety and Fire regulations and to abide by their terms

Maintain high standards of personal hygiene at all times

Demonstrate proper and safe usage of all kitchen equipment

Ensure that full uniform is worn at all times

Support and adhere to the equal opportunities policy of the company

5. Language:

Good comprehension of the English language

Yêu cầu hồ sơ

• English CV
• Certificate related job applied
• Phone: 0919 065 846 - 091 909 6325 (Human Resources)

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