Executive Sous Chef
KHU NGHỈ DƯỠNG SAILING CLUB SIGNATURE PHÚ QUỐC
Địa điểm làm việc: Kiên Giang
Hết hạn: 04/08/2024
- Chi tiết công việc
- Giới thiệu công ty
Mức lương: Thỏa thuận
Loại hình: Toàn thời gian
Chức vụ: Quản lý
Kinh nghiệm: 6 năm
Mô tả công việc
• Assisting in Leading Kitchen Operations for Property
• Provides direction for all day-to-day operations.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
Ensuring Culinary Standards and Responsibilities are Met
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Follows proper handling and right temperature of all food products.
• Maintains purchasing, receiving and food storage standards.
Ensuring Exceptional Customer Service
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Administers the performance appraisal process for direct report managers.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Undertake any additional duties as requested by Executive Chef or Hotel Management.
• Provides direction for all day-to-day operations.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
Ensuring Culinary Standards and Responsibilities are Met
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Follows proper handling and right temperature of all food products.
• Maintains purchasing, receiving and food storage standards.
Ensuring Exceptional Customer Service
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Administers the performance appraisal process for direct report managers.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Undertake any additional duties as requested by Executive Chef or Hotel Management.
Yêu cầu công việc
Qualification:- Degree from an accredited university/ college in Culinary Arts, Hotel and Restaurant Management, or related major.
- 6 year experience in the culinary, food and beverage, or related professional area.
- 6 year experience in the culinary, food and beverage, or related professional area.
Quyền lợi được hưởng
- Housing and transportation allowances for those holding a household registration in Phu Quoc;
- A vacation allowance for sailors who work in Phu Quoc;
- Bao Viet health insurance for individuals and families;
- Provided with 3-star standard rooms;
- Provided with 3 meals a day;
- Fitness room for sailors
- A vacation allowance for sailors who work in Phu Quoc;
- Bao Viet health insurance for individuals and families;
- Provided with 3-star standard rooms;
- Provided with 3 meals a day;
- Fitness room for sailors
Nộp hồ sơ liên hệ
KHU NGHỈ DƯỠNG SAILING CLUB SIGNATURE PHÚ QUỐC
Thông tin chung
- Mức lương: Thỏa thuận
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