Bếp Trưởng (Executive Sous Chef)

  • Hết hạn trong 2 ngày nữa
  • Mức lương 30 - 40 triệu VNĐ
Mô tả công việc

1- Customer relations

• Develops excellent relationships with guests

2- Professional techniques/ Production

• Prepares the kitchen in line with level of activity and revised forecasts

• Ensures the smooth running of food preparation during the shift

• Ensures effective coordination between the kitchen, dishwashing and the different F&B points of sale

• Helps create new menus, concepts, recipes, themes and food styling

• Takes part in month-end inventories

• Keeps up-to-date with changes in culinary techniques

• Ensures all deadlines and quality standards are met in all facets of kitchen operations

3- Team management and cross-departmental responsibilities

• Modifies working methods to comply with the brand philosophy

• Integrates, trains and supervises apprentices, Commis Chefs, Cooks, dishwashers and Chefs de Partie

• Ensures connectors develop their skills to the best their ability and provides support for career development

• Ensures the whole team is fully involved and motivated, by taking every person’s needs into consideration

• Manages the team’s work schedule in compliance with social legislation

• Ensures that the connector under his/her responsibility behave, dress and execute their duties to the highest standard

4- Commercial/ Sales

• Keeps track of the standard of services delivered based in guest comments and quality audits

• Actively looks for and evaluates areas for improvement in all facets of kitchen operations

5- Management and administration

• In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages

• Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen connector

• Participates in investment decisions for the kitchen

• Respects the budgeted productivity ratios

• Carries out inventories, inputs data and explains consumption differences

• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service

• Manages all spend required to maintain smooth running kitchen operations

• Draws up a daily report on products that need to be ordered and forwards it to the Purchasing Department, or places orders directly

6- Hygiene/ Personal safety/ Environment

• Ensures the workplace remains clean and tidy and the due application of the HACCP hygiene rules at all times

• Respects the instructions and safety guidelines for all equipment used

• Applies the hotel’s security regulations (in case of fire etc.)

• Respects the hotel’s commitments to the “Environment Charter” (saving energy, recycling, sorting waste etc.)

Yêu cầu công việc

• Vocational certificate or diploma in professional cuisine
• Significant cuisine experience in similar volume, quality and style of international hotel

• Management experience of 50 or more kitchen connector

• Thorough knowledge & understanding of HACCP, and practical experience in implementing HACCP standards

• Computer literate

• Languages: fluent in Vietnamese, English

Quyền lợi được hưởng

- Professional working environment
- Attractive benefits that will be discuss directly during the interview

Địa điểm làm việc

148 Trần Hưng Đạo, Nguyễn Cư Trinh, Quận 1, Hồ Chí Minh - Hồ Chí Minh (Hồ Chí Minh)

Ngành nghề
Tính chất công việc

Toàn thời gian

Yêu cầu về bằng cấp (tối thiểu)

Trung cấp - Nghề

Yêu cầu kinh nghiệm

Dưới 2 năm

Pullman Saigon Centre

Khách sạn

148 Trần Hưng Đạo, Nguyễn Cư Trinh, Quận 1, Hồ Chí Minh

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200-500 nhân viên

Opened in September 2013, Pullman Saigon Centre is ideally located in the heart of the city. The hotel is composed of 306 stylish Rooms and Suites, Urbane Lounge at Lobby, a main dining Buffet Restaurant, a Rooftop Restaurant and Terrace with DJ music, Executive Lounge, over 700m2 of banquet and meeting rooms with upscale facilities and latest equipment, Swimming Pool, Fit & Spa. ...