Jiva Hoa Lư Retreat

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Follows proper handling and right temperature of all food products.

• Maintains purchasing, receiving and food storage standards.

Ensuring Exceptional Customer Service

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

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.

• Ensures employees are treated fairly and equitably.

• Administers the performance appraisal process for direct report managers.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

• Undertake any additional duties as requested by Executive Chef or Hotel Management.

1. Lương: có thể thỏa thuận theo năng lực

2. Tham gia BHXH, BHYT, BHTN theo quy định của pháp luật.

3. Làm việc trong môi trường chuyên nghiệp. 

• Degree from an accredited university/ college in Culinary Arts, Hotel and Restaurant Management, or related major.
• 4 year experience in the culinary, food and beverage, or related professional area.

2. Curriculum vitae

3. Related qualifications and certificates

4. Reference information