Mục lục:
Tuyển dụng Sous Chef - Bếp Phó
| Vị trí tuyển dụng: | Sous Chef - Bếp Phó |
| Chức vụ: | Trưởng/Phó phòng |
| Yêu cầu giới tính: | Không yêu cầu |
| Địa điểm làm việc: | Đà Nẵng |
| Yêu cầu độ tuổi: | Không yêu cầu |
| Mức lương: | Thỏa thuận |
| Bằng cấp tối thiểu: | Không yêu cầu |
| Số lượng cần tuyển: | 1 |
| Hình thức làm việc: | Toàn thời gian cố định |
| Kinh nghiệm tối thiểu: | 2 năm |
| Mô tả công việc: | JOB 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. DUTIES AND 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 Executive Chef in manpower planning and management needs • Works with Executive Chef in the preparation and management of the Department’s 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. • Maximises 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. • Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through innovative recipes. • 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. • Buys 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. • Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. • Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. • Directs food apportionment policy to control costs. • 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. • Assists 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. • Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained. • Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring. • Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers. |
| Quyền lợi được hưởng: | - Mức lương hấp dẫn - Công ty đóng 100% tiền BHXH, BHYT và BHTN cho nhân viên sau thời gian thử việc. - Hỗ trợ nhà ở, chính sách chăm sóc sức khỏe cho gia đình. - Được tham gia các hoạt động ngoại khóa, chương trình vui chơi |
| Yêu cầu khác: | Required Skills – • Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. • Problem solving, reasoning, motivating, organizational and training abilities. Qualifications – • Diploma or Vocational Certificate in Culinary Skills or related field. Experience – • 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience. |
| Hồ sơ bao gồm: | - Đơn xin việc. - Sơ yếu lý lịch, CV. - Hộ khẩu, chứng minh nhân dân và giấy khám sức khỏe. - Các bằng cấp có liên quan. |
| Hạn nộp HS: | 17/7/2015 |
| Ngày đăng tuyển: | 16/6/2015 |
| Hình thức nộp hồ sơ: | Mọi hình thức |
| Số lượt xem: | 543 |
| Người liên hệ: | Nguyen Thanh Dung |
| Địa chỉ liên hệ: | |
| Email liên hệ: | recruitment@icdanang.com |
| Điện thoại liên hệ: | 0914399550 |
| Tên công ty: | InterContinental Danang Sun Peninsula Resort |
| Địa chỉ | Bai Bac - Son Tra - Đà Nẵng |
| Website: | |
| Điện thoại: | 0914399550 |
| Giới thiệu: | The InterContinental Danang Sun Peninsula Resort is located in the Sơn Trà Peninsula of Da Nang, which is also known as Monkey Mountain. It is about a 30-minute drive from Danang International Airport and also the downtown of Danang. This resort occupied 39 hectare of the peninsula which also included the 700-meter of private beach. The Traditional Vietnamese Town of Hoi An is approximately 45 minutes away from the resort. 197 rooms and suites resort were designed by Bill Bensley and inspired by the culture of traditional Vietnamese with luxury and contemporary elements. HARNN Heritage is an Asian heritage spa with treatment rooms specially designed by HARNN. Dining options: Citron: Serves Vietnamese and Mediterranean cuisine with a private dining booth floated 100 meters above the sea level La Maison 1888: The antique mansion serves a very fine French cuisine designed by three-star Michelin chef Michel Roux as the first celebrity chef restaurant in Vietnam. Buffalo Bar: Located within La Maison 1888 Barefoot Café: A beach front restaurant with the freshest local seafood Long Bar: A beach front lounge |
Việc làm cùng ngành nghề
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InterContinental Danang Sun Peninsula Resort Thành phố Đà Nẵng tuyển dụng Sous Chef - Bếp Phó
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InterContinental Danang Sun Peninsula Resort Thành phố Đà Nẵng tuyển dụng Sous Chef - Bếp Phó
Đăng tin tuyển dụng việc làm tại Đà Nẵng hoàn toàn miễn phí!
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