Banquet Commissary Kitchen Chef

**Hạn nộp**: 28/02/2025 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Huyện Điện Bàn - Quảng Nam
Giờ làm việc
Giờ hành chính
Loại hình
Khách sạn/ Khu căn hộ Resort/ Khu Du lịch
Ngành nghề
Bếp
Vị trí
Giám đốc, phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng
Cập nhật
24/01/2025 19:05
MÔ TẢ CÔNG VIỆC
Selecting, training and supervising kitchen staff for efficient operation of the kitchen
Supervise the operation of food and kitchen equipment to meet the highest standards
Manage and improve kitchen processes to meet cost and quality
Manage staff and costs to keep the kitchen running efficiently on budget
Selecting kitchen staff and training and supervising menus, equipment and safety
Evaluate the performance of employees and direct or discipline them when necessary to improve quality
Directly supervise and screen food ingredients to ensure that the ingredients are fresh and meet the highest standards, and prepare the requirements for food ingredients.
Food is stored and managed in accordance with KFDA standards
Manage and update menu details, food photos, recipes, forecasts, and more to achieve forecasts
Ensure that all kitchen equipment is clean and working properly and provide work instructions if repairs are needed
Adjusting the kitchen staff's schedule to keep the kitchen running smoothly within a given labor budget
Modifies procedures to oversee production processes and ensure cost and quality
Understanding Banquet Promotion and Banquet Service Operating Procedures
QUYỀN LỢI ĐƯỢC HƯỞNG
- Competitive benefit package
- 2 days off/ week, 12-14 annual leaves/ year
- Receive 100% salary and service charge during the probation period (service charge level from 3-5 million/month).
- Pay social insurance, health insurance, unemployment insurance, and trade union fees (company contribution) based on 100% of the salary;
- 24-hour accident insurance, health care insurance for yourself and your family
- Commitment to a 13th-month salary calculated from the first working day, with additional bonuses based on the company’s business results;
- Consideration for salary increases twice a year;
- Full benefits for holidays, birthday gifts, gifts from the labor union on special occasions, training programs, and team-building activities.

YÊU CẦU CÔNG VIỆC**Required Skills**:

- Communication skills(Negotiation/Presentation/Speech/Listening): In-house semi-professional
- Understanding of F & B and hotel industry and products: In-house semi-professional
- Cooking-related knowledge, including excellent cooking skills and the ability to organize standard recipes: In-house professional
- Ability to introduce and explain menus to F & B team leaders and team members (Education Skills): In-house professional
- Artistic Skills for Culinary Decoration: In-house professional
- Ability to develop new products related to F & B (new menu development, insight into market, etc.): In-house professional
- Basic calculation / analysis and computer program literacy: Understanding and Application Level of the Manual
- Legal knowledge including hygiene, health and labor law: Level of Legal Understanding
- Accounting knowledge and financial analysis knowledge: Understanding and Application Level of the Manual
- Foreign Language: Explanation level
- Qualifications
- 2-year College or equivalent education; Culinary Related Majors preferred
- Above Certified Executive Chef level preferred
- Experiences
- At least 3 years experience at the same position

YÊU CẦU HỒ SƠ
CV in English