Check with seller Tài chính Kế toán Ngân hàng Đà Nẵng: Sous Chef - French Cuisine (Local & Expat candidates) InterCont

Tài chính Kế toán Ngân hàng tuyển dụng nhân viên, chuyên viên làm việc tại Đà Nẵng cần tuyển gấp Sous Chef - French Cuisine (Local & Expat candidates) cho InterContinental Danang Sun Peninsula Resort


Financial returns:
• Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management
• Understanding departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest.
• Report Lost and Found immediately to Security
• Monitors food and operating costs and controls these by reducing waste.
• Participate in the planning and costing of menus.
• Develop and write standard recipes.
• Be responsible in keeping our property safe and secure.
• Focus 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.
• Continuously seek ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.
• Buy locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
• Work with Executive Chef in the preparation and management of the Department’s budget.
• Direct food apportionment policy to control costs.
• Participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
• Review menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
People:
• Perform/ behave as per IHG Winning Ways to other colleagues within your department and toward other departments
• Perform/ behave as per IHG leadership competencies
• Work with Superior and Human Resources on manpower planning and management needs
• Identify training need, propose training plan, and conduct the training
• Conduct shift briefings, department meeting to ensure hotel activities and operational requirements are known
• Observe staff’s performance, give constructive feedback when need it.
• Coach and develop staff
• Work with Superior and Human Resources on disciplinary action for poor performance or any conflict among staff
• Supervise and Training of assigned employees.
• Work with Executive Chef in manpower planning and management needs.
• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Ensure effective training programs for employees in coordination with the Training Manager and their Departmental Trainers.
• Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Guest experience:
• Perform Brand’s Services behaviors in daily operation basic towards the guests
• Ensure consistency service within the department
• Sharing guest feedback to the team
• Manage all requests made by guests, or special request from guest that your staff reported to you
• 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.
Responsible business:
• Be responsible in keeping our property safe and secure
• Be responsible in protecting the environment such as the trees, the sea, and special species
• Understand and ensure your staff understanding IHG Brand Standard related to your department
• Recommended changes to these standards
• Open and close the shift, ensure effective shift hand over
• Co-ordinate special projects as required, such as…
• Rotate the roles (cross training) within department when required
• Perform any other duties which may be assigned by the management from time to time.
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.
• Prepare, cook, serve and store.
• Attend and participates in daily briefings and other meetings as scheduled.
• Attend and participates in training sessions as scheduled.
• Prepare in advance food, beverage, material and equipment needed for the service.
• Clean and re-set his/her working area.
• Implement the hotel and department regulations, policies and procedures including but not limited to:
- House Rules and Regulation
- Health and Safety
- Grooming
- Quality
- Hygiene and Cleanliness
• Organize and set up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensure that all dishes from that section are prepared consistently and according to standard recipes.
• Train the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Help with Food transportation from main kitchen back of the house to main branch outlets
• Help and assist with Theme buffet set up on beach or guest room
• Help and set up Villa on special tap and dine dinner and BBQ
• Assist Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• Work in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Develop and write standard recipes.
• Develop new dishes and products.
• 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.
• Maximize 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.
• Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.
• Assist to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Ensure that outstanding culinary technical skills are maintained.
• Ensure the sanitation standards for kitchen are being met.
• Ensure that employees have a complete understanding of and adhere to employee rules and regulations.
• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.


Việc làm Đà Nẵngtuyển dụng InterContinental Danang Sun Peninsula Resort tuyển dụng việc làmTài chính Kế toán Ngân hàng

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