CÔNG TY TNHH SOL ENTERTAINMENT

Hồ Chí Minh

200 - 500 nhân viên

Đã xác minh

Tổng quan

Đánh giá

Việc làm

Mức lương

Phỏng vấn

Mã số thuế

Việc làm CÔNG TY TNHH SOL ENTERTAINMENT

Lọc kết quả tìm kiếm của bạn theo tên việc làm, địa điểm.

Tìm thấy 1 việc làm đang tuyển dụng

Sous Chef/ Bếp phó

8 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

Phụ bếp

Ngành

Nhà hàng / Khách sạn

Địa điểm làm việc

- Huyện Điện Bàn - Quảng Nam

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.

Manages kitchen staff

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.

Prepares and inspects food to maintain quality standards

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.

Works with other departments to efficiently operate restaurant kitchen.

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.

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