Marina Bay

Mô tả công việc

Primary Responsibilities:

• Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well trained and skilled to ensure the best preparation
• Helps the Executive Chef with menu planning, inventory, and managing of supplies.
• The Sous Chef also assist to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly.
• Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc.
• Ensures all cooks have all necessary ingredients, equipment, recipes
• Ensures all food is consistently prepared and presented according to company standards
• Takes on administrative or other necessary tasks as laid out by Executive Chef/ Executive Sous Chef, such as taking and recording inventory, and following up on orders with purveyors
• Aids in maintaining portion sizes, and testing new recipes
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analyzing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly menu changes
• Is familiar with the emergency procedures of the hotel.
• Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Conducts daily briefing and debriefing in the absence of the Executive Chef
• Proposes an effective duty to ensure sufficiency of manpower in accordance to the volume of business.
• Conserves energy and water at all times, without jeopardizing the guest experience and comfort.
• Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
• Performs other tasks as assigned by Executive Chef

Quyền lợi được hưởng

- Attractive salary

- Stable and professional working environment.

- Enjoy the regimes and benefits in accordance with the Labor Law.

- Personal rewards.

- Other modes will be discussed during the interview.

Yêu cầu công việc

·        At least 2 years of Sous Chef experience in a 5 star hotel

·        Have a strong working knowledge in specific cuisine (French, Italian, Chinese, Thai)

·        Strong understanding of HACCP

·        Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.

·        Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Yêu cầu hồ sơ

Vui lòng nộp hồ sơ qua website Hotel.job.vn 

Mọi chi tiết xin liên hệ SĐT: 0933324979 - Mr. Hiếu/ 0374511037 - Ms.Trinh

Địa chỉ làm việc: 115 Trần Phú, Phường Vũng Tàu, TP HCM