Chef de Cuisine - Commissary/ Bếp Trưởng Bếp Sơ Chế

• 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
• 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
• Control quality of received product in receiving area
• Ensure portion control process follow recipe and minimized wastage
• 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
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
• Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed
• Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
• Inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action