Công Ty Cổ Phần DHC Suối Đôi

Đà Nẵng

200 - 500 nhân viên

http://nuithantai.vn

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Việc làm Công Ty Cổ Phần DHC Suối Đôi

Cập nhật 13/11/2024 16:24

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Italian Chef

Công Ty Cổ Phần DHC Suối Đôi

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Thông tin cơ bản

Mức lương: Thỏa thuận

Chức vụ: Nhân viên

Ngày đăng tuyển: 17/10/2024

Hạn nộp hồ sơ: 16/11/2024

Hình thức: CONTRACTOR

Kinh nghiệm: 4 - 5 năm

Số lượng: 1

Giới tính: Không yêu cầu

Nghề nghiệp

Đầu bếp

Ngành

Hospitality

Job Number 24180973

Job Category Food and Beverage & Culinary

Location JW Marriott Hotel & Suites Saigon, Corner Hai Ba Trung street & Le Duan boulevard, Ho Chi Minh City, Viet Nam, Viet Nam VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

Job Summary

Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Ø Outgoing personality and with good (English) communication skills as he will be the face of the Basilico restaurant.

Ø Experience in preparing various simple but upscale Italian dishes including pastas, risotto, pizza, seafood, with use of fresh ingredients, etc.

Ø Creative

Ø Attention to details

Ø Discipline, dedication & leadership

Ø Ability to train others patiently & professionally

Ø Passionate and driven for success

CORE WORK ACTIVITIES

Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the specialty restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the specialty restaurant.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Estimates daily specialty restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Specialty Restaurant Kitchen Goals

Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements company safety standards.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process, providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

MANAGEMENT COMPETENCIES

Leadership

Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out"). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.
Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing - Communicates effectively in writing as appropriate for the needs of the audience.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Khu vực

Đà Nẵng - Việc làm tại Đà Nẵng

Báo cáo

Công Ty Cổ Phần DHC Suối Đôi Xem trang công ty

Quy mô:

200 - 500 nhân viên

Địa điểm:

Quốc lộ 14G, Hòa Vang, Da Nang, Vietnam

Công viên Suối khoáng nóng Núi Thần Tài là dự án do Công ty Cổ phần DHC Suối Đôi (thành viên Tổng Công ty Cổ phần Đầu tư DHC) làm chủ đầu tư. Với mục đích khai thác hiệu quả nguồn tài nguyên mỏ nước khoáng nóng tự nhiên cùng cảnh quan đẹp mắt của vùng đồi núi, nơi đây hứa hẹn sẽ trở thành điểm du lịch tuyệt vời cho du khách cả trong và ngoài nước.
Nằm tại khu bảo tồn thiên nhiên Bà Nà Núi Chúa, thôn Phú túc, xã Hòa Phú, huyện Hòa Vang, thành phố Đà Nẵng, Công viên suối khoáng nóng Núi Thần Tài có thể nói là một tuyệt tác mà thiên nhiên ban tặng cho thủ phủ của miền Trung Việt Nam. Giữa thành phố biển nhưng nơi đây lại mang một khí hậu đặc trưng của Bà Nà với 4 mùa trong ngày.
Cái lạnh đặc trưng của khí hậu Bà Nà khi hoàng hôn buông xuống được hòa quyện với dòng khoáng nóng từ độ sâu hàng ngàn mét dưới lòng đất, xuất lộ, phun trào qua những khe đá, tạo nên những làn khói vừa huyền ảo, vừa lãng mạn, nên thơ.

Nhắc đến Suối khoáng nóng là ta thường hình dung đến cả một bầu trời rực lửa và không thích hợp với khí hậu miền Trung vốn nắng nóng khắc nghiệt. Nhưng đến với Công viên Suối khoáng nóng Núi Thần Tài bạn sẽ được trải nghiệm một cảm giác đầy khác biệt, khi được hòa mình vào thiên nhiên hùng vĩ với những cánh rừng nguyên sinh bạt ngàn của khu bảo tồn Bà Nà Núi Chúa và những dòng suối lạnh. Và cũng chỉ nơi đây bạn mới có thể cảm nhận được cái nóng của nước khoáng và cái lạnh của suối đầu nguồn thật sự rõ nét.
Suối khoáng nóng tại Núi Thần Tài được khởi nguồn từ đỉnh thiêng Bà Nà và được bao bọc hai bên bởi núi Thanh Long, núi Bạch Hổ và phát lộ tại long huyệt thôn Phú Túc. Suối khoáng nóng được tìm thấy như một cơ duyên cho thành phố Đà Nẵng tại thời điểm mà những sản phẩm du lịch sông, núi, biển đã được phát triển và trở nên phổ biến. Dịch vụ nghỉ dưỡng suối khoáng nóng được xem là một sản phẩm khác biệt mang lại những trải nghiệm thú vị và góp phần tái tạo năng lượng, bổ sung khoáng chất. Chính vì thế, bạn không còn phải lo lắng vì làn da khô sau khi ngâm mình trong làn nước biển, ngược lại, bạn sẽ cảm nhận được sự tươi trẻ, “thanh mát” bởi những khoáng chất cần thiết cho cả làn da và cơ thể đã được bổ sung qua làn nước khoáng nóng tự nhiên.

Đặc biệt, đối với chị em phụ nữ thì nhu cầu làm đẹp luôn được đặt lên hàng đầu. Giữa vô vàn các loại mỹ phẩm chăm sóc sắc đẹp, bạn không dễ gì có thể chọn được một loại ưng ý với làn da của mình. Trong khi đó, tắm khoáng nóng được xem là liệu pháp làm đẹp tự nhiên, an toàn và phù hợp với tất cả làn da nhạy cảm của phái đẹp. Dừng chân tại Công viên Suối khoáng nóng Núi Thần Tài, bạn sẽ cảm nhận được cảnh sắc tươi đẹp, hòa mình vào dòng nước khoáng ấm áp để tận hưởng sự thư thái và dễ chịu.
Công viên suối khoáng nóng Núi Thần Tài được thiết kế xây dựng với vật liệu gần gũi với thiên nhiên. Những bồn tắm được làm hoàn toàn bằng những khối đá tự nhiên do những nghệ nhân làng đá Non Nước dày công cắt gọt, tạo thành. Lần đầu tiên tại Việt Nam, có những sản phẩm tắm khoáng cùng với trà, rượu, cà phê, sữa, bùn và đặc biệt là tắm khoáng nóng theo văn hóa Nhật Bản mà thường được gọi là tắm ONSEN (tắm tiên).

Đến với Công viên Suối khoáng nóng Núi Thần Tài bạn sẽ được hưởng những dịch vụ từ đội ngũ chuyên nghiệp, điều hành bởi những chuyên gia đến từ Nhật Bản, nơi được mệnh danh là quê hương của nước khóang nóng. Riêng với du khách Việt Nam, đây sẽ là một trải nghiệm du lịch quốc tế ngay giữa lòng Đà Nẵng, mang lại cho bạn những cảm giác khác biệt không đơn thuần chỉ là tắm khoáng nóng.

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