Chef De Cusine

The Secret Con Dao Hotel

Địa điểm làm việc: Bà Rịa - Vũng Tàu

Hết hạn: 23/01/2022

Chi tiết công việc
Giới thiệu công ty

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Mô tả công việc

Planning various types of menus and standardizing recipes.
Preparing purchase specifications for all foundation ingredients.
Forecasting volume of sales and scheduling the production process accordingly.
Ensuring proper storage of ingredients, especially highly perishable ones such as fish, meat, poultry, cream, ice cream, and so on.
Ensuring consistency in quality and portion size dishes in the menu.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
To ensure that guests are always receiving an exceptional dining experience representing true value for money.
Able to make recommendations to the Executive Chef regarding succession planning.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Creative menu planning and correct food preparation for each outlets including banquets.
Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with hotel standards.
Responds to and handles guest problems and complaints.
Responsible for the supervision of all stewards and Commis Staffs activities within the culinary department.
Coach and counsel employees in a timely manner and in accordance with Company policy.
Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

Yêu cầu

1. Knowledge & Experience

Diploma or Vocational Certificate in Culinary Skills or related field.
Minimum 3 years of experience in Culinary with at least 2 year experience in supervisory or similar position.
Complete courses and obtain a certificate in food hygiene and safety.
Strong knowledge of food and beverage.

2. Competencies:

Problem solving and training abilities.
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the Hotel's Brand.
Strong leadership, interpersonal and training skills.
Solid organisational skills - eye for detail coupled with a strong ability to proactively identify priorities and manage multiple tasks.
Work well in stressful & high-pressure situations.
Have a good physical and ability to solve problems quickly.