Tổ Trưởng Bếp ÝCÔNG TY CỔ PHẦN GỖ AN CƯỜNG

1. Check all parts of the kitchen, including pot and dishwash areas for cleanliness, order and correct storage.
2. Control adequate mise en place preparation for next day, sauce, stock, fish etc.
3. Check and control daily mise en place according to SOP and level of business
4. Ensure timely service to guests.
5. Assist in making food requisitions.
6. Report any pending problems.
7. Responsible for basic on the job training with commis and Apprentices.
8. Be multi skilled with thorough knowledge of all hotel food outlets, ingredients, concepts and menus.
9. Taste and examine food prepared and make necessary adjustments and replenish food when necessary.
10. Be responsible for minimising food wastage.
11. Execute all dishes to defined quality standards.
12. Attend and comprehend all information discussed at the pre-function service briefing sessions. Pass on information
13. Personal appearance is an important requirement. Present a healthy, professional and natural appearance in both uniform and personal appearance.
14. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards each guest. Never speak in a loud voice to other employees.
15. Serve all food to defined standards in a friendly, helpful and professional manner.
16. Be pro-actively involved in the hotel's operation keeping up-to-date with events within the hotel.