Việc làm Gô Co Vi Na
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Gô Co Vi Na
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Sous Chef/ Bếp phó
Gô Co Vi Na
21 việc làm
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Thông tin cơ bản
Mức lương:
Thỏa thuận
Chức vụ:
Giám Đốc, Phó Giám Đốc Bộ Phận/ Trưởng Phòng/ Tổ Trưởng
Ngày đăng tuyển:
03/07/2024
Hạn nộp hồ sơ:
10/08/2024
Hình thức:
Làm theo ca
Kinh nghiệm:
Không yêu cầu
Số lượng:
1
Giới tính:
Không yêu cầu
Nghề nghiệp
Ngành
Địa điểm làm việc
- Huyện Điện Bàn - Quảng Nam
Mô tả công việc
Organizes and maintains work areas, cooler and pantry storage for restaurant.
- Familiar with and enforces food safety and health guidelines.
- Provides input for creation of restaurant and bar menus.
- Completes daily food production sheets and other reports.
- Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift.
- Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage.
- Inspects ingredients upon delivery and before use to ensure quality.
- Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage.
- Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.
- Relays feedback of restaurant employees to department manager.
- Trains kitchen staff
- Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes.
- Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage.
- Conducts interviews with potential hires upon request.
- Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards.
- Assists in cutting meat, preparing food and stocking restaurant workstations.
- Shares food and beverage complaints with Executive Chef and works to resolve.
- Participates in vendor and outlet food tastings.
- Ensures department adheres to Radisson Hotels Group, hotel, local and state health, hygiene and safety policies.
- Maintains current and seasonal recipes for menu items.
- Aware and informed about hotel events which impact restaurant and food inventory.
- Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef.
- Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events.
- Attends stand-up, safety, and other periodic meetings in Executive Chef’s absence.
- Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events.
Quyền lợi được hưởng
- Competitive salary and benefit package
- Learning and development within Radisson Hotels Group
- Internal Careers Advancement
- Company shuttle bus
- Uniform & duty meals
Yêu cầu công việc
- Minimum of 3 years progressive experience in high-volume kitchen in International Hotel Brand
- Culinary degree or equivalent preferred
- Knowledge of HACCP guidelines
- Excellent oral and written communication skills
Yêu cầu hồ sơ
CV in English
Khu vực
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