Chinese ChefCÔNG TY CỔ PHẦN PAN PACIFIC

Assist F&B Director / Executive Chef in all duties Supervises food preparation of all chinese outlets of the hotel, ensuring standards are maintained as set by management.
Major Duties
Ensure proper storage of food items to prevent waste. All items should be stored and arranged to facilitate their use first-in-first-out.
Maintain expiry date records for all food and related items, ensuring that all these items including 'fresh produce' are marked and dated with the necessary tag.
Responsible for own payroll of the area, food cost, and any regulation of Hanoi Municipality.
Responsible for the smooth general operation of all food preparation areas within the limits of the established F&B Policies and Procedures Manual.
Organize daily briefings.
Coordinate all the food purchases for the outlets. Organize food photo sessions for all new menus. To set the standard.
Maintain updated recipe cards for all menu items.
Staff planning according to occupancy of outlets and special events.
Plan to clean all food preparation areas in cooperation with the Chief Steward.
Plan for food stock following the volume of business.
Plan and test new menus well in advance according to the menu cycles for each outlet
Control the staff attendance.
Assure that the set food standards are maintained and improved. Including the staff restaurant.
Ensure that goods comply with the orders and are of acceptable quality & storage temperature.
Maintain accurate records to support the quantities and values of items on hand.
Maintain fridges and chillers' temperature records to prevent any food items from spoilage.
Customer Service
Assist the guest with all queries.
Be aware of Hotels Customer Programs.
Act according to the complaint handling standards and procedures.
Carry out any reasonable duties as may be requested by the management.
Display familiarity with the Hotel's standards.
Financial Performance
Seek opportunities for cost savings.
Ensure accurate cost and sales price before starting.
Suggest means and ways of reducing costs without affecting the quality and standard of the Hotel.