Mô tả công việc
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
CORE WORK ACTIVITIES
Leading Kitchen Operations for Property
• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
Additional Responsibilities
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
Quyền lợi được hưởng
Competitive remuneration package
Opportunity to work at one of the biggest hotel groups in the world.
International and professional but friendly 5-star working environment.
Attractive program with Preferential Prices for Employees.
Food and Beverage discount at Hotel restaurant.
Social Insurance as per law
Accident 24/7 Insurance
Other benefits following Hotel policy & Vietnam labor law
Yêu cầu công việc
• High school diploma or GED; 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related majors
and
•over 10 years experience in the culinary, food and beverage, or related professional area.
Yêu cầu hồ sơ
Công ty Cổ Phần Dịch vụ Thương mại và Du lịch Doanh Sinh với loại hình kinh doanh chính là kinh tế trang trại, du lịch lữ hành, nhà hàng, resort… Công ty chúng tôi đang nỗ lực hết mình để mang tới cho quý khách hàng những sản phẩm dịch vụ hoàn hảo nhất. Cùng với đội ngũ nhân viên nhiệt tình, chu đáo và đội ngũ hướng dẫn viên chuyên nghiệp sẽ mang tới những điều mới mẻ và thú vị cho du khách khi đếntham quan du lịch Ninh Bình. Với hệ sinhthái rừng ngập nước tự nhiên trên diện tích khoảng 334,2 ha, trong đó có 19 harừng nguyên sinh. Vườn chim Thung Nham là nơi cư trú của khoảng 46 loài chim,trong đó có một loài chim được ghi vào sách Đỏ như Giang Sen, Cốc Đế nhỏ…, 109 loài thực vật thuộc 90 chi của 46 họ: 150 loài động vật, trong đó có 58 loài cá, 7 loài ếch nhái, 10 loài có vú, 8 loài bò sát và một số động vật khác cùng sống chung trong một quần thể đa dạng, thể hiện cao tính đa dạng sinh học rất cần được bảo tồn và phát triển.
Chính sách bảo hiểm
- Được hưởng các chế độ bảo hiểm : BHYT, BHXH, BHTN
- Hưởng quyền lợi bảo hiểm 24/7
Các hoạt động ngoại khóa
- Du lịch hàng năm
- Team building theo quý
- Các hoạt động vui chơi, giải trí, ca hát thường xuyên
- Thể thao: Đá bóng, bóng chuyền,..
Lịch sử thành lập
- Công ty được thành lập năm 2003
Mission
Trên chặng đường hình thành và phát triển, Công ty Cổ phần Dịch vụ Thương mại và Du lịch Doanh Sinh đang nỗ lực hết mình để mang tới cho quý khách hàng những sản phẩm dịch vụ hoàn hảo nhất. Cùng với đội ngũ nhân viên nhiệt tình, chu đáo và đội ngũ hướng dẫn viên chuyên nghiệp sẽ mang tới những điều mới mẻ và thú vị cho du khách khi đến tham quan du lịch tại Thung Nham -Ninh Bình.