Mô tả công việc
Assist the Executive Chef / Head Chef in organizing, managing, and supervising all operations of the assigned outlet (Cold Kitchen.).
Guide and monitor the implementation of standards, SOPs, and internal regulations; proactively recommend updates, improvements, and enhancements to ensure continuous operational excellence.
Supervise shift planning and manpower allocation to ensure adequate staffing for smooth and efficient outlet operations.
Organize and closely supervise inventory storage and stock control to promptly identify and resolve discrepancies or inefficiencies. Ensure strict compliance with the FIFO principle throughout all kitchen areas.
Take full responsibility for the quality, consistency, taste, and presentation of all dishes served in the assigned outlet.
Implement and monitor outlet hygiene standards, food safety regulations, fire prevention procedures, and occupational health & safety compliance within the managed areas.
Inspect and oversee the proper use, maintenance, and safeguarding of kitchen equipment, tools, and assets.
Coordinate effectively with other departments to ensure smooth and seamless operations.
Perform other duties as assigned by superiors.
Develop operational work plans within the assigned scope of responsibility.
Execute and closely monitor the implementation of approved plans.
Participate in budget planning and financial consultation in coordination with the Executive Chef / Head Chef.
Contribute to building and optimizing the organizational structure within the assigned scope, including manpower planning, job functions, job descriptions, and related HR policies.
Support recruitment and training activities for subordinates.
Regularly evaluate the performance and quality of team members under supervision.
Conduct and participate in training sessions on internal policies, regulations, and procedures for subordinates.
Ensure compliance and supervise adherence to company policies, rules, and regulations among team members.
Identify and effectively control potential risks within the scope of responsibility.
Yêu cầu
Education & Experience
Education: Graduate from Vocational School / College or equivalent Culinary Certification.
Certification (if applicable): Professional culinary diploma or certification issued by authorized institutions.
Minimum 3-5 years of experience in food & inventory management, food preparation supervision, asset control, and kitchen hygiene management.
Minimum 1-3 years of experience in food quality control and food safety management.
Professional Knowledge
Food & Inventory Management: Advanced
Preparation & Asset Management: Basic
Food Quality & Food Safety Management: Advanced
Kitchen Hygiene Management: Advanced
Computer literacy & Hotel Management Systems: Basic
English proficiency: Basic
SkillsOrganizational Skills: Good
Leadership & Team Coaching Skills: Proficient
Collaboration & Cross-functional Coordination Skills: Proficient
Communication Skills: Good
Service Mindset: Good
Personal Attributes
Highly responsible, proactive, decisive, and results-oriented.
Detail-oriented and meticulous
Honest and cooperative
Detail-oriented and perceptive.
Other Requirements
Good health; free from communicable diseases (e.g., tuberculosis, Hepatitis A, B, E).
Age limit: Male not over 55; Female not over 50 (adjustable but not exceeding regulation).
Quyền lợi
Working 5,5 days per week.
Full salary and service charge provided during the probation period.
Competitive salary, with staff accommodation or transportation allowance provided.
Full benefits including insurance, annual leave, and holiday bonuses.
Relocation support and annual home visit benefits.
Annual Leave: 12 days of annual leave, with 1 additional day added each year.
Employee Birthday: one paid day off and birthday gift.
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