Demi Chef (Ca Phó Bếp)

• To plan, organize & assist in the set-up of the Kitchen.
• Be flexible and able to work different shifts in short notice.
• To prepare the Market List and mise-en-place and all basic Stocks and Sauces, assist and prepares all the BQT - Events, works closely with the BQT- Catering Sales Department, co-ordinates and plans well with other Kitchen for a smooth & efficient operation for all functions.
• To coordinate the preparation of E.O, according to what is been issued by sales / banqueting department event orders.
• To ensure culinary standards, conduct daily briefings with subordinates, follow up and enforce training plan. Schedule kitchen employees according to business needs.
• To coordinate the fulfilment of work safety, food safety - Hygiene procedures at all times, involved in creating new culinary trends. Strive for the highest standards.
• Be responsible of the kitchen equipment and machinery, coordinates its maintenance, cleaning and maintains good conditions of the facilities. To monitor and check the temperatures of the walk In Coolers - Freezers & Fridges, prepares defect list to the engineering maintenance department.
• To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. To place the orders to the store.
• To check the correct temperature and follow recipes according to Hygiene standard.
• To keep a good communication with the F&B service staff, in order to reach a good coordination between both departments.
• To train and develop the staff according to the human resources procedures and the quality guide provided by Meliá Hotels International.
• To analyze the quality index and the customer's comments and to set up corrective actions and improvement plans.
• To carry out duties and tasks as assigned by the supervisor.