Demi chef (Vietnamese Cuisine)
Hn np: 30/08/2024 Mc lng: 8 - 12 triu
Np h s ng tuyn
THNG TIN C BN
S lng
2
Ni lm vic
Qun Sn Tr - Nng
Gi lm vic
Lm theo ca
Loi hnh
Resort/ Khu Du lch Nh hng/ Bar/ Pub Trng ngh/ Tuyn dng
Ngnh ngh
Bp
V tr
Trng ca/ Gim st
Cp nht
24/07/2024 12:42
M T CNG VIC
Financial returns:
Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management.
Understand departments and hotel's product, and upsell to the guest, or recommend hotel products to the guest.
Report Lost and Found immediately to Security.
Be responsible in keeping our property safe and secure.
Preserve ingredients and food in good conditions in order to keep cost in line.
Monitor food and operating costs and controls these by reducing waste.
People:
Perform/ behave as per IHG Winning Ways to other colleagues (within your department and toward other departments)
Train and help colleagues on the jobs
Following up with the assignment from Supervisor.
Participate all training assigned by supervisor including English training and job skills training
Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.
Establish and maintain effective employee working relationships.
Assist Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
Guest experience:
Perform Services behaviours in daily operation basic towards the guests
Sharing guest feedback to the supervisor
Handle guest's requests, or escalate to higher levels and/or relate departments when need it
Drive buggy safely after being certified and be responsible for protecting this asset in good conditions
Communicates politely and display courtesy to guests and internal customers.
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
Responsible business:
Be responsible in keeping our property safe and secure
Be responsible in protecting the environment such as the trees, the sea, and the special species
Understand IHG Brand Standard related to your department
Recommended changes to these standards
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
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
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.
Work in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
Ensures the sanitation standards for kitchen are being met.
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.
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.
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
QUYN LI C HNG
100% salary & service charge in 2 months of probation
Mandatory insurances in accordance with Vietnamese Law
Accidental insurance 24/24
Annual leave from 14 days, 2 days off per week
Provided uniform, duty meal and transportation
Shared accommodation (applied for non Danang residents)
HealthCare insurances for loyalty team members
IHG brand standard training
Other benefits as per the company/ IHG policies
YU CU CNG VIC
Required Skills
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Able to speak, read and write English
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Food service permit or valid health/food handler card as required by local government agency.
Problem solving and training abilities.
Qualifications
High School
Diploma or Vocational Certificate in Culinary Skills or related field.
Experience
1 year experience preferably in a hotel of similar size and complexity and including supervisory experience or training.
YU CU H S
Apply in English
