A by TUNG

Mô tả công việc

- Responsible for the smooth and efficient running operation of all food production areas.
- Produce and maintain the expected level of food quality in the area of responsibility.
- Work and maintain the Food Cost Budget within the given parameters.
- Oversee kitchen operations, which must be done in accordance with the organization’s standards
- Update the work schedule to be assigned to each cook.
- Ensure junior chefs adhere strictly to recipe review program of the organization
- Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
- Attach recipe review and culinary check list to culinary package for management reviews
- Ensure proper storage of fresh products and other food items
- Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
- Provide the all-important training to newly recruited cooks and take note of how they progress
- Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
- Closely monitor process of food preparation
- Make use of special form provided by management to record all food leftover
- Provide food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking

Quyền lợi được hưởng

- Attractive salary and bonus

- Health insurance and Social insurance regulated by Vietnam Labor Law

- Professional, dynamic working environment

Yêu cầu công việc

Yêu cầu hồ sơ

- You can apply by sending Your CV on Hoteljob.vn .