Rita Võ 2.5 ★

POSITION SUMMARY:

According to the Hotel policy and Kitchen Department regulations organize and direct Staff Canteen’s operation.

RESPONSIBILITIES:

- Supervise the function of all Kitchen employees, facilities, and cost, promote the food quality.

- Control and analyze on an on-going basis as: Quality levels of production and presentation, Staff satisfaction, Operating food cost, Cleanliness, sanitation, hygiene.

- Responsible for the preparation of menus under the direct supervision of the Executive chef , taking into consideration of: Staff requirements, Management needs, Trends, Potential cost, Availability of food products.

- Inspect perishable food items received for quality control, when requested by Executive Chef.

- Pass to Executive Chef the daily Market List requirement.

- Produce up to date menu cost standard according to the Actual Cost and Potential Cost.

- Check punctuality of all staff assigned to him.

- Supervise the staff to maintain good grooming and standard of uniforms.

- Interview potential candidates, select and propose for Executive Chef 's approval, perform appraisal, orientation and suspension if necessary.

- Responsible for the preparation, production, presentation of all Staff Canteen food and dishes and ensure highest quality at all times.

- Check stock and products.

- Check food items prepared by his subordinates and correct any mistakes immediately.

- Have knowledge of all cooking ingredients, techniques, preparation and equipment in his sections.

- Alert in energy saving.

- Attend to staff as required.

- Establish and maintain effective employee relations in his section.

- Develop formal training plans and conducts on the job training sessions to the staff assigned to him.

- Complete the other tasks and jobs which assigned by the leader.

- Salary: Negotiate

ABILITIES / KEY COMPETENCIES / SKILLS:

- Good communication skills.

- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

- Problem solving and training abilities.

EDUCATION / CERTIFICATES / EXPERIENCE:

- Vocational Certificate in kitchen or food preparations or related field.

- 3 years related experience as staff canteen chef or an equivalent combination of education and culinary/kitchen operations experience.