LOTTE HOTEL VIỆT NAM ★ 3.8

Mô tả công việc

A Cook works under the Section Chef's instructions in preparing and cooking menu items provided to customers. He/she is also responsible for keeping the workplace clean.

MAIN ROLES

Personnel & Organizational Management

• Follow the company's human resource management regulations, and perform all tasks efficiently and in a way that increases the productivity of the workplace.

o Act in accordance with company regulations and attend employee training.

o Establish active two-way communication with Sous Chef and Section Chef.

o Maintain a positive relationship with other employees.

o Create an optimal work environment.

• Take initiative through consistent self-development.

• Meet with a senior employee on a regular/irregular basis to address any work issues and other distress.

• Attend the daily meeting hosted by Chef de Cuisine or Sous Chef and receive instructions for the day or the week.

• Attend trainings for culinary trends, work tasks, foreign language and equipment protection.

• Have a precise understanding of the policies and directionality of the kitchen as set forth by Chef de Cuisine or Sous Chef. Act accordingly.

Cooking and Menu

• Prepare for and carry out cooking duties.

o Create seasonal menus, menu items for special events and ingredient promotions.

o Maintain kitchen equipment and items in top condition. Prepare them for work.

o Prepare and cook all food ingredients.

o Prepare and cook simple food items.

o Place food onto dishes, decorate it and portion it appropriately.

o Inspect, receive and store ingredients.

o Keep clean and organize food storage (refrigerators, freezers and pantry).

o Make use of any information on improved culinary technology and techniques while cooking.

o Establish and make use of a database for regular menu development.

o Follow standard recipes and SOP in preparing food to ensure consistency in flavor.

• Carry out practical duties including mise en place, cooking, providing food items, and storing ingredients and other food items.

• Follow standard management policies regarding ingredients, cost, sanitation and cooking.

• Verify the daily or weekly reservation status. Prepare for work accordingly.

• Before work begins every day, prepare all ingredients, beverages, cooking utensils and equipment.

Health, Safety, Cleanliness and Sanitation

• Follow all policies related to HACCP standards and food safety laws.

• Ensure a safe work environment by removing hazardous elements from the workplace.

• Keep the kitchen and the equipment therein clean and sanitary at all times.

• Follow emergency protocols like workplace safety, first-aid kits and fire prevention.

• Follow all workplace security measures.

• Wear company outfit according to company regulation.

• Comply with sanitation, cleanliness, fire prevention, health and security standards according to company regulations.

• Strictly manage personal hygiene, facility and environment sanitation to prevent food safety problems.

• Follow the standard sanitation checklist to maintain a clean work environment.

• Keep garbage bins and cloths clean at all times.

• Maintain a high level of personal hygiene.

Customer Service

• Provide customer-oriented services according to company policies.

o Maintain a customer-first attitude at all times.

o Predict customer demands and always put customers first.

o Respond to customer requests promptly and precisely.

o Maintain a high level of knowledge which surpasses the experiences and knowledge of customers.

o Provide optimal on-site solutions to customer complaints.

o Respond immediately to any menu-related problems in customer service.

• Provide optical on-site solutions to any customer complaints.

• Maintain a perfect knowledge of services provided by the hotel in dealing with customers.

• Always share information with other employees regarding services and restaurant menus in the hotel industry.

• Carry out duties in such a way that menu items and services are provided smoothly.

• Keep informed of customer service standards and act accordingly.

• Provide a predictable and standardized service as bare minimum.

Cost Budget Loss and Profit

• Conserve food ingredients to maintain an adequate level of food cost.

• Manage and improve profit/loss to increase revenue and operational profit at the workplace.

Management of Facility, Utility, Equipment and Tableware

• Use and store kitchen equipment, devices and facility according to company regulations.

• Perform regular inventory duties two or more times per year to verify kitchen facility, utility, equipment and tableware.

• Prevent damage to kitchen facility, utility, equipment and tableware. Manage the damage ratio (maintain 0.2-0.3% of revenue).

• Provide Chef de Cuisine and Sous Chef with the latest information on tableware that is in keeping with the trend.

Maintenance and Management of Kitchen Facility and Environment

• Manage kitchen maintenance duties on a regular basis.

• Perform all duties to keep a safe kitchen environment.

• Manage energy equipment such as electrical equipment, gas equipment and refrigerators (freezers), on a regular basis.

General Office Duties

• Write special event reports and any menu changes on a daily/weekly/monthly basis.

• For special events, write event proposals and outcome reports.

• Update workplace inspection logs everyday according to regulations.

• Manage the gas inspection log, the freezer/refrigerator inspect log and the last person log.

Miscellaneous

• Follow all company policies and regulations.

• Attend all training sessions as a trainee according to the company's training policies and the requests of senior employees responsible for the training.

• Perform all duties to meet operational goals.

• Collect and make use of various information related to kitchen operation (ingredients, equipment, utility, tableware, suppliers, latest market trends, etc.).

• Read up on the latest culinary and F&B trends. Carry on a progressive and aggressive business operation accordingly.

Quyền lợi được hưởng

Mức thu nhập cạnh tranh, hấp dẫn, thưởng tháng lương 13...

Được tham gia các khóa đào tạo về nghiệp vụ nhà hàng, khách sạn, tiếng anh...

2 tháng thử việc nhận 100% lương và phí dịch vụ

Các chế độ bảo hiểm (bảo hiểm y tế, bảo hiểm xã hội, bảo hiểm tai nạn...) được đóng đầy đủ theo quy định

Bữa ăn ca và đồng phục miễn phí | Hỗ trợ phí gửi xe

Dã ngoại hàng năm | Khám sức khỏe định kì hàng năm | Quà sinh nhật, hiếu hỉ và các dịp đặc biệt | Các hoạt động nội bộ nhân viên sôi động | Môi trường làm việc thân thiện, chuyên nghiệp, trẻ trung

Yêu cầu công việc

QUALIFICATIONS

• Education: Relevant bachelor's degree or higher preferred

• Experience: Major in culinary arts from college or university or higher

• Credentials: Culinary certificate a must. Advanced culinary certificate preferred.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must speak English fluent enough to be able to deal with customers and present menu

• Must possess general knowledge of the food and culture of a given field

• Must be a good communicator. Must be able to manage personnel well.

• Must show basic computer proficiency such as with MS Office

• Must demonstrate an accurate understanding of how to calculate and manage cost

• Must demonstrate an understanding of, and skills to use, kitchen facility, utility, equipment and kitchenware

• Must know applicable laws regarding food safety and general kitchen operation

Yêu cầu hồ sơ

Only shortlisted candidates will be contacted for interview.

Bằng việc nộp hồ sơ, bạn đồng ý việc Khách sạn Lotte Hà Nội thu thập, lưu trữ và sử dụng thông tin cá nhân của bạn để tiến hành quy trình tuyển dụng - thời gian lưu trữ và sử dụng lên đến 5 năm sau khi gia nhập và rời công ty. Trong trường hợp không được tuyển dụng lần này, Khách sạn có thể lưu trữ hồ sơ của bạn trong thời gian 1 năm để xét tuyển cho cơ hội việc làm phù hợp khác trong tương lai.