Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks' tasks.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints
Executes and audits kitchen inventory and cost control systems and processes.
Analyzes and evaluates kitchen department profits and loss statements and makes recommendations as to alternative courses of action.
With the Director of Food and Beverage and F&B management team, directs the purchasing agent in matters pertaining to the purchase of products. Ensures all products necessary for kitchen operations are ordered and delivered in a timely fashion.
Maintains a clean, sanitary, safe and comfortable work environment for employees and guests; creating a positive work environment that fosters harmony and growth
Ensures that all kitchen equipment is operated safely and with reasonable care, reporting mechanical problems to the proper department for repair. Generates and tracks work orders as needed.
Ensures that casino, property and departmental goals are identified, achieved and positive results are maintained.
Through coaching, teaching and training, leads kitchen department personnel in the proper performance of their duties; leading by positive example at all times. Documents these actions as necessary.
Sets performance expectations and provides coaching and operational support of the staff.
Recommend, recommends wage and salary adjustments for personnel with-in established limits.
Adheres to all regulatory, departmental, casino and tribal policies.
Ensures all kitchen staff & supervisory members are presented with timely, honest and effective evaluations.
Attends and satisfactorily completes all training as assigned Executive chef.
Performs other duties as assigned.
Yêu cầu công việc:
Working at Corona Food Center, a member of Corona Resort & Casino Phu Quoc.
Bachelor degree or an Associate Culinary Degree and a minimum of 4 years’ experience in same position; Sanitation Certification.
Supervisory experience with management responsibility required. Extensive skill, knowledge and experience in all aspects of the kitchen operation, interpersonal service skills, organization skills to plan time effectively.
Must have a computer skill.
Must be able to work without direct supervision is required, handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.
Fluent in spoken and written English and fluency in Mandarin is encouraged. Superior diplomatic and communication skills, both oral and written.
Excellent interpersonal skills to deal effectively with all business contact including Management, fellow employees and guests, maintain a professional.
Neat and well-groomed appearance.
Very well organized and detail-oriented.
Quyền lợi được hưởng:
Competitive salary
Relocation ticket and annual home leave ticket
Accommodation or Housing Allowance
Daily meals, uniforms and laundry
Social insurance, health insurance, unemployment insurance according to Vietnam laws
Medical care 24/7
13th month salary
Dynamic and professional working environment
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