Sous Chef / Bếp phó

RESPONSIBILITIES AND DUTIES:

• Directly responsible for main kitchen culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.

• Maintaining the hotel’s cuisine concepts and standards for food preparation and presentation.

• Maintaining food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.

• Enforcing the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

• Enforcing food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation etc. Maintain the basic food safety and sanitation in accordance with the company policies.

• Ensuring all standard, checklist is correct and filed correctly and ready for audits at any time.

• To accurately forecasting business demands on a weekly basis to ensure efficient staffing & food production.

• Being responsible for maintaining outlet safety at all times.

• Being responsible for asset management of all outlet property and facilities.

• Conducting a preventative maintenance inspection on a monthly basis.

• Promoting positive inter-departmental relations through communication and cooperation.

• Responding to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner

• Ensuring all managers and employees follow all job safety regulations and all hazards are reported to concerned departments.

ADMINISTRATIVE & GENERAL RESPONSIBILITIES:

• Update operation logbook regularly in work shift, handover to the other shift for follow up.

• Assemble reports/records/checklist related to the department operation.

• Perform other administrative documentation as requested.

• Be proactive in self-setting specific goals to develop in professional career.

• Participate to orientation programs & training courses organized by the department or the hotel management

Attractive Salary and Benefit Package

- Full social Insurance, private accident and healthcare

- Dynamic, professional & open-minded working environment

- Joining training courses

- Competitive salary, benefits and bonus

- Supporting shift meals at star canteen

• At least vocational certificate in culinary and with preference of Bachelor degree in Culinary major

• At least five-year working experience in culinary operation of international properties or hospitality enterprises with evidenced tracked record of achievements

• Strong inter-personality, leadership, and creative skills

• Fluency in communicating in English and computer literate

• Strong in delivering outcomes, human resources management and development

Phone: 0254 625 7272