Executive Sous Chef/ Bếp phó Điều hành

• Coordinate the tasks and operations of the Kitchen and Stewarding Departments.

• Coordinate with the Executive Chef to develop annual budgets and targets for the Hotel.

• Prepare and produce detailed financial reports as required in a timely fashion.

• Use various financial management to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals.

• Regularly monitor market performance, penetration, trends, practices and systems in the Hotel industry to help project future supply and demand, and identify business opportunities, promotions and areas where products and services can be improved.

• Develop a knowledge base of existing competitor strategies, and analyse their strengths and weaknesses to successfully direct marketing activities against each.

• Ensure all Kitchen Division departments are managed to control food costs and meet budget goals.

• Provide on-going communication to all areas under your supervision regarding policies, programmes and procedures.

• Ensure all operating procedures are adhered to for areas under your supervision.

• Review and modify operating manuals for areas under your supervision as required.

• Work with the Executive Chef to create and execute menus, specials, promotions, etc.

• Assist with purchasing, receiving and inventory practices and exercise risk management skills to prevent improper handling, damage, spoilage or theft of inventory items.

• Expedite orders according to established standards and procedures.

• Ensure all dishes are prepared according to established standards and procedures.

• Monitor the preparation of, and inspect, dishes to ensure they are expedited according to established standards and procedures.

• Prepare dishes as required.

• Conduct cooking demonstrations for Kitchen Employees as required.

• Ensure the strictest guidelines for food safety and handling are practiced.

• Coordinate the handling of meeting and banqueting events to ensure all event specifications are properly delegated and arranged.

• Ensure all kitchen facilities are cleaned, sanitised and maintained to hygiene standards maintain licenses and certificates as required of the Food & Beverage outlets.

• Be readily available to handle guest queries and resolve issues in a timely and professional manner.

• Monitor guest feedback and make recommendations for improvements or new products or services to meet guest needs.

• Oversee the cleaning tasks of Stewarding to ensure all kitchen facilities are cleaned, sanitised and maintained to hygiene standards maintain licenses and certificates as required of the Food & Beverage outlets.

• Monitor and inspect Kitchen and storage areas regularly to check storage temperatures and standards and maintain accurate and up-to-date records.

• Conduct regular walkthroughs of areas under your supervision and make recommendations for preventive maintenance and general cleaning programmes.

• Manage department expenses as per budget requirements by overseeing payroll and purchasing and recommending corrective actions as necessary.

• Ensure the best candidates fill vacancies by participating in the recruitment process of Supervisors and Line Employees as required.

• Assist in the constant review of the succession plan for areas under your supervision and identify potential candidates for Supervisor and Management positions.

• Conduct regular performance appraisals for Managers and Supervisors to assess employment eligibility during their probation period, and opportunities for development throughout their career with the Hotel and SBI.

• Ensure Managers within your division are properly carrying out probationary reviews and performance appraisals as required and review all appraisals for underperforming Employees.

• Identify training opportunities and ensure training objectives are met for areas under your supervision.

• Address issues with regard to Employee misconduct and disciplinary action as per HR procedures.

• Manage the schedule, payroll costs, overtime and schedule requests for areas under your supervision to ensure proper coverage to meet business needs.

• Attend and coordinate regular meetings including management and departmental meetings for areas under your supervision.

• Monitor the condition of facilities and make recommendations on maintenance repairs or renovations and refurbishments requiring capital expenditure budgets to ensure an updated look and feel for the Hotel.

• Maintain a complete understanding of the Employee Handbook and adhere to regulations contained therein.

• Maintain a complete understanding of the Hotel’s policy relating to fire, safety and health, and ensure all precautions are taken to safeguard against incidents for areas under your supervision.

• Perform other assignments to meet business needs as directed by your superiors.

Lương thỏa thuận tùy theo năng lực

Các phúc lợi xây dựng riêng cho từng vị trí, cấp bậc

Ký túc xá cho nhân viên, ăn 2 bữa trong ngày

Chế độ hỗ trợ cho người ở đất liền và ở xa resort

Phí phục vụ và thưởng áp dụng cho cả khi thử việc

Thưởng lương tháng 13

Hưởng phép lễ, phép năm, tham gia bảo hiểm theo quy định công ty và nhà nước

• Innovative thinking.

• Strong interpersonal and communication skills.

• Strong leadership, coaching and counselling skills.

• Strong analytical skills and strategic thinking.

• Good financial management skills.

• High attention to detail.

• Ability to organise and lead complex projects.

• Able to multi-task and prioritise tasks consistent with business objectives.

• Computer literate with knowledge of Word, Excel, PPT, industry related software desired.

• Must be fluent in English and local language.

- Sơ yếu lý lịch, xác nhận hạnh kiểm.

- Hộ khẩu, CCCD và giấy khám sức khỏe.

- Các bằng cấp có liên quan.

Liên hệ:

Phòng Nhân sự Green Bay Phú Quốc Resort & Spa

Địa chỉ: Tổ 1, ấp 4, xã Cửa Cạn, huyện Phú Quốc, Tỉnh Kiên Giang