Trưởng Tạp vụ Bếp/ Chief Steward

• Supervises day-to-day operation of stewarding department. Responsible for total maintenance, inventory and sanitation in all food production service areas. Control storeroom orders and issue all chinaware, silverware, flatware, buffet ware and glasses etc. Ensure all food and beverage outlets have sufficient equipment to perform adequately.

• Adhere to local regulations concerning FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Oversees the preparation of kitchen equipment for use

• Manage the receiving and storage of kitchen goods

• Oversees the cleaning and storage of kitchen equipment

• Oversee the cleaning of the premises

• Oversee the removal of waste

• Oversee the handling of kitchen linen

• Maintains a hygienic kitchen

• Cleans the kitchen and equipment

• Maintains high levels of personal hygiene for self and enforces hygiene standards for team

• Manages all functions of the Stewarding operation to achieve the optimum departmental costs

• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation

• Controls and analyzes, on an on-going basis, the level of the following:

o Costs

o Breakage

o Quality of support provided to other sections

o Condition and cleanliness of facilities and equipment

o Guest satisfaction

o FSMS / HACCP

• Establishes and maintains effective employee and inter-departmental working relationships

• Develop training plans, develops training material in accordance with guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.

• Conducts daily briefings and other meetings as needed to obtain optimal results

• Handles administrative works and keeps up-dated files on the following Stewarding matters:

o Finance

o Standards

o Training

o Outlets

o Meetings

o Miscellaneous

• Settings Stewarding goals and developing strategies, procedures and policies

• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment

• Liaise Superior for any purchase needed for the stewarding operation

• Conducts inventories in coordination with employees of the accounting division

• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs

• Monitors local competitors and compare their operation with his operation

• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits

• Works with Executive Chef in manpower planning and management needs

• Works with Executive Chef in the preparation and management of the Department’s budget

• Accommodation for Candidate who come from another city/Chỗ ở cho ứng viên đến từ thành phố khác
• Service charge/ Phí dịch vụ
• 2 days off / week/ Được nghỉ 2 ngày/tuần
• Full Social Insurance/ Bảo hiểm xã hội đầy đủ
• Shuttle bus from the hotel to Phan Thiet City and back/ Xe đưa đón từ khách sạn đến thành phố Phan Thiết và ngược lại
• International work environment/ Môi trường làm việc quốc tế
• Duty meal/Bữa ăn trực ca

• Diploma or Vocational Certificate in Culinary Skills or related field.

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

- CV/ Sơ yếu lý lịch

- Potrait Photo /Ảnh 3x4

- Certificates/ Bằng cấp, chứng chỉ

- Notaried ID Card/ Căn cước công dân photo công chứng

- Health check / Giấy khám sức khỏe