Executive Sous ChefKHU NGHỈ DƯỠNG SAILING CLUB SIGNATURE PHÚ QUỐC
Nơi làm việc: Kiên Giang
Thu nhập: Thỏa thuận
Hình thức: Toàn thời gian
Ngày đăng: 04/07/2024
Hạn nộp: 04/08/2024
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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
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
- 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
Giới thiệu công ty
KHU NGHỈ DƯỠNG SAILING CLUB SIGNATURE PHÚ QUỐC việc làm
Group 6, Duong Bao Hamlet, Duong To Commune, Phu Quoc city, Kien Giang province
Quy mô: Từ 10 - 25 nhân viên
Việc làm tương tự
[Huyện Hòn Đất - KIÊN GIANG] Nhân Viên Chăm Sóc Khách Hàng Kênh Bệnh Viện ETC
Công ty TNHH Dược Hồng Lộc Phát
Thương lượng
Kiên Giang
27/11/2024
Executive Sous Chef/ Bếp Phó Điều Hành
InterContinental Hanoi Westlake
Thương lượng
Kiên Giang
03/11/2024
Executive Sous Chef/ Bếp Phó Điều Hành
Ocean Bay Resort Phú Quốc
20.000.000đ - 25.000.000đ
Kiên Giang
30/10/2024
Vị trí Executive Sous Chef do công ty KHU NGHỈ DƯỠNG SAILING CLUB SIGNATURE PHÚ QUỐC tuyển dụng tại Kiên Giang, Joboko tự động tổng hợp mức lương Thỏa thuận, tìm thêm việc làm về Executive Sous Chef hoặc công ty KHU NGHỈ DƯỠNG SAILING CLUB SIGNATURE PHÚ QUỐC ở các link phía trên
Giới thiệu công ty
KHU NGHỈ DƯỠNG SAILING CLUB SIGNATURE PHÚ QUỐC việc làm
Group 6, Duong Bao Hamlet, Duong To Commune, Phu Quoc city, Kien Giang province
Quy mô: Từ 10 - 25 nhân viên