Chef De Partie - Hot Kitchen/ Tổ Trưởng Bếp Nóng

 Prepares sauces, soups and hot entrees for service and special functions ensuring that all stations are set for forecasted covers

 Demonstrates recipe knowledge for all soups, sauces and entrees making suggestions to improve quality and eliminate waste

 Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices

 Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.

 Prepares work checklist and organises workstations for each shift, maintaining high levels of productivity and sanitation at all times.

 Consults with Supervisor regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels.

Meet and exceeds customer and employee expectations by providing Yes I Can! service and teamwork

 Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations

 Communicates effectively with customers, co-workers and supervisors

 Demonstrates teamwork by co-operating and assisting co-workers as needed

 Handles difficult situations effectively

 Meets Yes I Can! Service standards

 Performs other duties as required to provide Yes I Can! service and teamwork

Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations

 Gives personal attention, takes personal responsibility and uses teamwork when providing guest service

 Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems

 Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis

 Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction

 Performs other duties required to provide the service brand behavior and genuine hospitality

Adheres to Hotel policies and procedures

 Attends work on time as scheduled

 Follows hotel grooming and dress standards

 Minimise safety hazards by following all safety rules

 Keeps immediate Supervisor promptly and fully informed of all problems or unusual matters of significance.

 Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

 Maintains a favorable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment.

 At all times projects a favorable image of the Hotel to the public.

Discuss during interview

• Knowledge of local health and safety regulations
• Culinary certificate, degree or equivalent experience
• 2 years progressive experience in high-volume kitchen
• Excellent oral and written communication skills
• Collaborate effectively with other hotel employees and managers to ensure teamwork
• Able to resolve conflicts guests, supervisor and employee
• Ability to multitask and work well under pressure

Ứng viên quan tâm vui lòng gửi CV về Hoteljob hoặc về email: recruitment.phuquoc.blu(a còng)radisson.com

Radisson Blu Resort Phu Quoc

Bai Dai Area, Ganh Dau, Phu Quoc, Kien Giang.