Đại Siêu Thị GO! (Big C Việt Nam) 3.4 ★

Duties and Responsibilities:

1. Directly responsible for outlet kitchen areas, ensuring a smooth running, profitable operation within the framework of the hotel.

2. Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation.

3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.

4. Enforce the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, and etc. Maintain the basic food safety and sanitation in accordance with the company policies.

6. Enforce Standard Sanitation Checklist by having all kitchens inspected on a monthly basis.

7. Achieve departmental budget goals by maintaining efficient cost expenditure.

8. To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.

9. To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.

10. Responsible for accounting & billing procedures within the culinary operation.

11. To ensure the awareness & enforcement of all company SOPs & property LSOPs.

12. To enforce operational Standards that are reviewed periodically and then updated and improved.

13. Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.

14. To ensure the efficient scheduling of management and employees.

15. To be responsible for the accurate supervision of the employee time control and payroll systems by working with accounting and human resources department.

16. To develop and implement manager, supervisor & employee training plans on a quarterly basis in conjunction with human resources department.

17. To implement a departmental daily training program.

18. To be responsible for the execution of designated kitchen management & employee reviews, ensuring appraisals in a professional and timely manner.

19. To supervise all aspects of employee management including hiring and discipline in conjunction with the executive chef.

20. To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline.

21. To conduct an effective monthly employee meeting with minutes and P&A forwarded to the GM, F&B and HRD.

22. To practice “open door” policy to all employee.

23. Periodically plan outside employee activity to promote teamwork.

24. To be responsible for maintaining outlet safety at all times.

25. To be responsible for asset management of all outlet property and facilities.

26. Conduct a preventative maintenance inspection on a monthly basis.

27. Promote positive inter-departmental relations through candid communication and cooperation.

28. To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.

29. Ensure all managers and employees follow all job safety regulations and all hazards are reported to concerned departments.

30. Perform any reasonable request made of management which is not life threatening or against the law.

31. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

32. Above all, to lead by example through a “hands on” approach to motivate our employee to excel.

33. Responsible for roster and update leave and other related required functions.

34. Perform other duties as assigned by supervisor.

• Attractive salary and 100% service charge during probation period
• Social insurance, health insurance and other benefits
• Uniforms, laundry, free shift meals
• Opportunities to grow within our property and across the world

Job Profile and Qualifications:

1. At least vocational certificate in culinary and with preference of Bachelor degree in culinary field

2. At least 4-year experience in culinary operation and supervision

3. Good in inter-personality and creative skill

4. English Communication skill