Sous Chef

2 weeks ago

Ðà Nẵng, Vietnam Meliá Danang Beach Resort Full time

**Hạn nộp**: 21/01/2025 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận Ngũ Hành Sơn - Đà Nẵng
Giờ làm việc
Làm theo ca
Loại hình
Resort/ Khu Du lịch
Ngành nghề
Bếp
Vị trí
Giám đốc, phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng
Cập nhật
03/01/2025 11:17
MÔ TẢ CÔNG VIỆC
1. Supervises the functions of all the kitchen employees, including reporting on duty, absenteeism, late arrival, overtime, off day and public holidays in order to ensure a maximum productivity during their duty and controls the weekly schedule.
2. Ensure the high level of cleanliness in the kitchen and makes sure that it is kept in a hygienic and organized manner, fit for food preparation
3. Ensure that fridge, cupboards and working tables are kept clean at all times.
4. Ensure all kitchen equipment, i.e. all machines, fridge, freezer and small equipment are used correctly and kept in clean condition and reports defects promptly.
5. Controls daily requisitions planned on the business, banquets and occupancy, keeping mind unnecessary wastage, storage regulation and food cost.
6. Co-ordinates with Executive Chef/ Executive Sous Chef on daily menus and functions, and determines the type and the quantity of food to prepare.
7. Checks daily function sheets and menus and ensure the distribution of the needed items accordingly.
8. Planes the production of on food items and ensures they are freshly produced and visually attractive when needed and in the quantities specified.
9. Familiarizes himself with all section guidelines and ensures that the staff does comply with them at all times.
10. Participates in kitchen meeting and other hotel meeting whenever is required.
11. Participates in kitchen training and other hotel related training programmes.
12. Ensures that training takes place regularly in the kitchen and ensure that the staff participates in any organized training.
13. Ensure that non -kitchen staff is not allowed in any part of the kitchen.
14. Ensure that no food is given out without proper documentation or to unauthorized persons and reports immediately any irregularities to the Executive Chef or his delegate.
15. Conducts EPDR session for the cooks in order to maintain high productivity and staff discipline.
16. Familiarizes himself with the hotel fire, safety and security procedures.
17. Achieve and maintain high rating GSS.
18. Perform related duties and special projects as assigned.
QUYỀN LỢI ĐƯỢC HƯỞNG
Opportunities to access to a career advancement with one of the world leading hotel group.
Duty meals and uniform is covered by company.
Serve charge during the probation time.
Social Insurance after 02 months of probation.
Other allowances according the labor law.
YÊU CẦU CÔNG VIỆC
Degree/Diploma in related major.
Experienced with the similar position in 4-5 star hotel/resort.
YÊU CẦU HỒ SƠ

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