Rita Võ 2.5 ★

Mô tả công việc

- Control cost, build and organize the kitchen management process - Build food standard, control the quantity and quality of food. - Develop menus, food testing, determine selling price base on food cost and cooking norms. - Set time standard per meal cooking and service manner. - Organize and assign jobs in accordance with SOP and flow chart (ISO) to ensure highest guest satisfaction. - Strictly follow FC requirement for periodically cost control report. - Ensure the rules of FC requests on periodic reporting, cost controlling. - Develop food reusable regulations, spoiled food processing and food preservation regulations to ensure food hygiene and safety. - Make sure accurate food order, accurate meal cooking and accurate food deliver to outlets and relating departments. - Make periodic training plan about personal hygiene, kitchen hygiene, and maintenance plan. - Build up asset management regulation including equipment, goods and tools. - Work with Chief Engineering about periodical maintenance plan, operation plan, damage problem solving plan. - Coordinate with F&B Manager to make report, create menus, build annual budget for marketing plan, events or promotion program.

Quyền lợi được hưởng

Negotiable

Yêu cầu công việc

- Have at least five years of experience in similar positions at four or five star resorts or hotels - Fluent English - Graduated from executive chef training programs - Expert in at least two cooking styles (Western, Asian, Vietnamese) - Have leadership and teamwork skills, problem solving skills, creativity and dynamism skills

Yêu cầu hồ sơ

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