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[Melia Vinpearl Central] - Cluster Executive Chef
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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:
26/06/2024
Hạn nộp hồ sơ:
30/07/2024
Hình thức:
Làm theo ca
Kinh nghiệm:
Không yêu cầu
Số lượng:
1
Giới tính:
Không yêu cầu
Nghề nghiệp
Ngành
Địa điểm làm việc
- Thành Phố Huế - Huế, Quận Sơn Trà - Đà Nẵng
Mô tả công việc
- To ensure culinary trends with innovative presentation, provide freshest products available, conduct daily briefings with all supervisors, follow up and enforce training plan. Schedule kitchen employees according to business needs. Maintain control of all food related expenses & food cost.
- To coordinate the fulfilment of the work safety & training, maintain the highest food safety and hygiene standards (HACCP) at all times, implement new buffet design on regular base, and creating new culinary trends , Strive for the highest standards
- Responsible of the kitchen equipment and machinery’s, coordinates its maintenance & cleaning of all facilities to maintain good working condition. Verify and check the temperatures of walk in coolers and freezers & fridges in each outlet, report and prepare a defect list for the engineering maintenance department (ASAP)
- To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. Work closely with the Food Storeroom to place the orders to the store on time.
- To check the correct temperature and follow recipes according to Hotels food safety standards
- To supervise and work closely according to what is been designed by the food & beverage department
- To coordinate the preparation of menus for special events, according to what is been communicated by sales / banqueting department.
- To design the menu’s for their specific restaurants and banquets. To propose the prices to the management, according to cost percentage requirements established by F&B Director
- To keep a fluent communication with the F&B service staff, in order to reach a good coordination between both departments.
- Responsible of the kitchen inventory & expenses –wastage-breakage
- To elaborate of the annual budget of the kitchen.
- To manage the recruitment, training and development of the staff according to the human resources procedures and the quality guide provided by the Brand.
- To analyze the quality index and the customer’s comments and to set up corrective actions and improvement plans.
- To carry out duties and tasks as assigned by the supervisor.
Quyền lợi được hưởng
- Attractive salary and benefits package.
- Insurance: In addition to health insurance, social insurance, and unemployment insurance according to the Labor Law, employees are entitled to participate in the health insurance package under the Group regime.
- 13th month salary, and holidays.
- To participate in any Training/Development schemes as recommended by senior management.
Yêu cầu công việc
- A Culinary degree from an international hotel school or completed a formal western Cooking style
- Apprenticeship
- Occupational training (or equivalent)
- Fluently in English
- Plan & propose effective promotions Banqueting
- Food cost control
- Unique Buffet set up, Presentation Concepts
- Great attitude with colleagues & customers
- 6-8 years in the same position in hotels of similar category and services
Yêu cầu hồ sơ
For further information, please contact and or send your updated CV to Ms. Thao (0905797100)
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