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Đầu Bếp (Commis)

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    Tính chất công việc

    Full-time

    Vị trí/chức vụ

    Nhân Viên/Chuyên Viên

    Ngày đăng tuyển

    14/11/2019

    Yêu cầu bằng cấp (tối thiểu)

    Trung học phổ thông

    Yêu cầu kinh nghiệm

    2 - 3 năm

    Yêu cầu ngôn ngữ

    Tiếng Anh Tiếng Anh

    Địa điểm làm việc

    ⇒ Cam Hải Đông, huyện Cam Lâm, Khánh Hòa

    Việc làm Khánh Hòa Việc làm Cam Lâm

    Ngành nghề

    Mô tả công việc

    The Role
    Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the kitchen in all aspects of
    the food production.
    Key Deliverables and Responsibilities
    Planning & organizing:
    The ability to make requisitions of all items needed for the next day, with the assistance of the Demi Chef de Partie, Chef de Partie or Senior Chef’s on duty.
    The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.
    To work the assigned station / section, produce a consistent, high quality product.
    Ensure a courteous, professional, efficient and flexible service consistent with Mövenpick Hotels & Resorts Standards Policies & Procedures in order to
    maximize guest satisfaction.
    Operations:
    1. The ability to follow instruction and work closely with the Chef de Partie, Chef de Partie, and Senior Chef’s.
    2. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
    3. The ability to work as directed on station of assignment under the appropriate chef de partie or senior chef.
    4. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
    5. To wear uniforms according to Mövenpick standards.
    6. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with
    Mövenpick established guidelines and standards.
    7. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “first in first out” & “if
    you make the mess, you clean it up”.
    8. The ability to follow HACCP guidelines and municipality regulations at all times.
    9. The ability to follow clean as you go policy and keep work area clean at all times.
    10. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the
    guest.
    11. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training
    or self-taught research and development.
    12. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels.
    13. The ability to maintain a cooperative working relationship with fellow employees.
    14. The ability to perform other tasks or projects as assigned by hotel management and staff.
    15. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.
    16. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests.
    17. The ability to handle and rotate food according to established procedures.
    18. The ability to maintain the work area and equipment in a safe and sanitary manner.
    19. The ability to maintain a positive attitude and a professional disposition.
    20. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associa
    21. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate
    manner.
    22. The ability to check and complete mise en place pars in setting up the station.
    23. The ability to turn off all equipment ensuring no safety hazard has been left behind.
    24. The ability to set up station properly and on time for each service period.
    25. The ability to make sure all food is prepared by recipes designated by the Sous Chef or Executive Chef.
    26. The ability to make sure quality and quantity meets our standard.
    27. The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.
    28. The ability to not leave your section without doing the final check.
    29. The ability to be able to work in another area when needed and take part in cross training when directed.
    30. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.
    31. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
    32. The ability to be able to work unsupervised.
    33. The ability to be able to be flexible to the business demands and working hours.
    34. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
    35. The ability to be able to assist and direct the stewards with the daily cleaning tasks.
    36. Breaks and meals, as laid down in the LSOP. 2 x 15 min. And 1 x 30 min. For lunch and dinner, depending on hours of work.
    37. Follow all kitchen regulations as outlined and directed.
    38. Swipe in and out has to be done in uniform, not before getting changed.
    Administration:
    1. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible
    2. The ability to respond properly in any hotel emergency or safety situation.
    3. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
    4. The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for any loss or damage of said equipment.
    5. Fill out the appropriate log sheets according our standard on a daily base.
    6. Be aware of accident prevention and help enforce safe work habits – zero accidents is our goal.
    7. No employee to be on the property after working hours without signed authorisation from a manager except for meals in the staff cafeteria.
    8. Overtime will be approved on business demands by the Sous Chef or Executive Chef.
    9. Any violation of the above-mentioned rules will be subject to disciplinary action.

    Yêu cầu công việc

    Good knowledge of industrial kitchen equipment and procedures.
    Able to lift up to 30kgs.
    2+ years’ culinary experience in a high-volume, full-service restaurant, hotel & resorts.
    Degree or diploma of culinary school completion.
    Experience in preparing Western cuisine, Asian cuisine and Fine Dining.
    High level of creativity and reliability.
    Flexible schedule required.
    Demonstrated knowledge and experience with Food Safety Regulations o

    Quyền lợi được hưởng

    - Having chances to get attractive company bonus every month/year
    - Company trip once a year + Joining party
    - Salary and position is reviewed 1 time a year
    - Bonus by individual ability and company’s performance.
    - Social insurance, health insurance, unemployment insurance and other benefits
    - Dynamic and sociable working environment.

    Movenpick Resort Cam Ranh
    Chào đón bạn đến với

    Movenpick Resort Cam Ranh

    Du lịch

    Nguyễn Tất Thành, Cam Hải Đông, Tp. Cam Ranh, Khánh Hòa

    Eurowindow Nha Trang Tourism Investment JSC, belongs to Eurowindow Holding, is an investor of Movenpick Resort Cam Ranh, The resort is managed by the prestige and well-known Movenp... [Xem thêm]

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