Tổ Trưởng Tổ Bếp

Check all parts of the kitchen, including pot and dish-wash areas for cleanliness, order and correct storage and stock rotation.
Control adequate mise-en-place preparation for next day, sauce, stock, fish etc. Check and control daily mise en place according to Sous Chef.
Assist in making food requisitions and control dry stores and beverage requirements on a daily basis
Responsible for basic on the job training & development with Commis, Demis and cooks
Be multi skilled with thorough knowledge of all hotel food outlets and menus.
Taste and examine food prepared and make necessary adjustments and replenish food when necessary.
Be responsible for minimizing food wastage.
Anticipate guest's needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.
Follow food safety program and ensure all associate have working knowledge of the program.
Maintain the working area in a clean and sanitary condition at all times
Ensure that the Pullman Phu Quoc standards are met and exceeded in every dish served
Assist in the overseeing of the daily production and service of food items.
Assist in developing new and creative ideas.
Check and maintain quality of production at all stages of production in your area
Ensure your subordinates are supervised in the use of standard recipes and portion / cost controls
Interact in a courteous manner to both associates and guests
Work with established effective and efficient rosters and ensure the control staffing levels
Assist the Head Chef in performing administrative functions including, but not limited to coordinating menu tastings for clients, menu requests, preparing accident reports
Liaise and work closely with the Stewarding department to ensure a safe and hygienic work environment and equipment