Demi Chef - Korean CuisineKHÁCH SẠN NOVOTEL SUITES HÀ NỘI (NOVOTEL SUITES HANOI)

Job task to be done within a day
Morning/First half day shift:
• Cooking and set up and refilling breakfast buffet and make sure following standard breakfast menu.
• Being responsible check all food before for food order from butchery and store. Make sure that enough food to use whole day and breakfast tomorrow (when Chef De Parties absent)
• Preparing, cooking and presenting all food for a la carte menu, daily lunch buffet.
• To work closely with the Pastry teams and Butcher teams when clear buffet and make sure that to minimize food wastage in Main kitchen
• Daily briefing (when Chef De Parties absent)
Afternoon/second half day shift
• Preparing and cooking all food for a la carte menu and daily dinner buffet
• Responsibilities about checking all the food set up in buffet dinner and filling the form of food order
• Refilling the food for dinner
• Clearing dinner buffet and keep the leftover food to be
• To work closely with Supervise Restaurant and pastry team about clear buffet dinner and follow standard.
• Hand over and co-operate with night shift preparation food for breakfast tomorrow.
• Make sure leading all staff on shift follow "Closeting kitchen" standard.
Job task to be done within a week
• Making staff duty roster
Job task to be done within a month
• Doing monthly food inventory together with Hotel Cost Controller
Other assignment/other job arrangement
• To work closely with the Ex Chef & Ex Sous Chef, Chef De Parties in order to assure a smooth Main Kitchen operation
• To be flexible with work schedule.
• To work closely with Ex Chef & Ex Sous Chef, Chef De Parties in maintaining food standards
• Make sure food items in Refrigerators and Deep Freezers and only hold essential and necessary items on stock.
Training and Human Resources
• To assist the training department whenever needed
• Control the work of staff during shift
• To offer assistance to colleagues at all times.
• To enforce operational standards that are reviewed periodically and then updated and improved.
(Nghiêm chỉnh làm việc theo đúng tiêu chuẩn của khách sạn, luôn học hỏi để tiến bộ)
• Joining all Hotel training courses.
(Tham gia đầy đủ các lớp đào tạo của khách sạn).
Guest Service Responsibilities
• Responsible for the Kitchen staff, in here area in all aspects of food preparation and hygiene.
• To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Responsible for the organization of work shifts to ensure adequate staff coverage to meet business demand.
• To ensure that all staff have a clear understanding of Hotel's Employee Handbook.
• To enforce the food preparation and preparation guideline to ensure consistent quality culinary offering to our guests.
(Trình bày món ăn theo đúng kĩ thuật quy định để đảm bảo phục vụ khách hàng hiệu quả nhất)
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to including dating, proper storage, rotation... Maintain the basic food safety and sanitation in accordance with the company policies.
(Bảo quản tốt thực phẩm. Mọi khu vực nấu luôn sạch sẽ, thực phẩm cần được bảo quản trong khu vực tốt, có gắn hạn sử dụng)