Sous Chef

2 weeks ago

Ho Chi Minh City, Ho Chi Minh, Vietnam 76699a6e-2363-4203-a4b8-10aeec3831f6 Full time ₫72 - ₫144 per year

Job Title: Sous Chef

Reporting to: Chef De Cuisine/ Executive Sous Chef

Overview:

Assist in the management of Kitchen Operations in a single food beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Responsibilities:

Participate in the planning and costing of menus

Develop and write standard recipes

Develop new dishes and products

Ensure that outstanding culinary technical skills are maintained

Assist with organizing special events and special food promotions

Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

Maintain a hygienic kitchen

Clean the kitchen and equipment

Maintain personal hygiene

Supervise and Training of assigned employees

Works with Chef De Cuisine/ Executive Sous Chef in manpower planning and management needs

Works with Chef De Cuisine/ Executive Sous Chef in the preparation and management of the Departments budget

Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

Perform any other duties which may be assigned by the management from time to time.

Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

Maintains positive guest and colleague interactions with good working relationships.

Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

Địa điểm làm việc: TPHCM

Lương: 500K - 500K VND một tháng

Loại hình công việc: Thỏa thuận thời gian

Yêu cầu:

Quyền lợi: Việc làm hybrid

Hạn nộp:

Kinh nghiệm: 1 - 3 năm

Bằng cấp: Cao đẳng

Lĩnh vực: Dịch vụ -Nhà hàng, Khách sạn;Bán hàng, Kinh Doanh -Bán lẻ/ Cửa hàng,Kinh doanh/ Điều hành - Bếp Phó, Bếp Chính, Chế biến thực phẩm, Quản Lý Nhà Hàng, Nhà Hàng

Kỹ năng: Kỹ Năng Quản Lý, Quản Lý Ngân Sách, Xử Lý Tình Huống, Đào Tạo, Làm Việc Nhóm

Số lượng cần tuyển: 1

Giới tính: Không yêu cầu

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