LOTTE HOTEL VIỆT NAM ★ 3.8

 * 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.
- Act in accordance with company regulations and attend employee training.
- Maintain a positive relationship with other employees.
- Create an optimal work environment.
- Take initiative through consistent self-development.
- Meet with employees on a regular/irregular basis and discuss work or any distress they may be experiencing.
- Attend the daily meeting hosted by Chief Steward and receive instructions for the day or the week.
- Have a precise understanding of the policies and directionality of the kitchen as set forth by Executive Chef or Chef de Cuisine. Act accordingly.
+ Management of General Equipment
- Predict the use kitchen equipment. Prepare and provide it.
- Maintain the safe reception and storage of kitchen equipment.
- Maintain the cleanliness of kitchen equipment and storage space.
- Keep the kitchen and the work area clean at all times.
- Use, clean and dispose of kitchen linens like wet cloths.
- Keep kitchen equipment and tableware clean.
- Maintain kitchen sanitation at a safe level.
- Maintain kitchen sanitation to meet requirements by HACCP and applicable laws.
- Carry out general duties for finances, standard settings, training, meetings and worksite operations.
- Maintain an adequate supply of all equipment and kitchenware.
- Carry out all duties according to stewarding management policies.
- Provide substantial aid and services to related departments like the Culinary department.
- Keep kitchen equipment and tableware clean. Ensure that they work properly at all times.
- Create customer satisfaction by providing a stable supply of sanitary tableware.
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.
- Maintain a high level of personal hygiene.
+ Customer Service
- Provide customer-oriented services according to company policies.
- Maintain a customer-first attitude at all times.
- Predict customer demands and always put customers first.
- Respond to customer requests promptly and precisely.
- Maintain a high level of knowledge which surpasses the experiences and knowledge of customers.
- Provide optimal on-site solutions to customer complaints.
- Respond immediately to any equipment-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.
- Provide necessary equipment so 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
- Reduce expenses by preventing equipment damage.
- Reduce expenses through the conservation of detergents, electricity, water and gas.
- 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.
- Write an equipment status report two or more times per year.
- Prevent damage to kitchen facility, utility, equipment and tableware. Manage the damage ratio (maintain 0.3-0.5% of revenue).
+ Maintenance and Management of Kitchen Facility and Environment
- Maintain kitchen equipment on a regular basis.
- Perform all duties to keep a safe kitchen and work environment.
- Manage energy equipment such as electrical equipment, gas equipment and refrigerators (freezers), on a regular basis.
- Inspect the safety of the building on a regular basis by examining the floor, the ceiling and the walls.
+ General Office Duties
- Update daily inspection logs for the workplace.
+ 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.
- 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.