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Sous chef - Italian Restaurant

CÔNG TY CỔ PHẦN GLOBAL LINK
Updated: 09/10/2018

Employment Information

Benefits

  • Insurance
  • Travel opportunities
  • Uniform
  • Incentive bonus
  • Health checkup
  • Training & Development
  • Salary review
  • Seniority Allowance
  • Annual Leave

Job Description

  • Assists the Head Chef with day to day operations.
  • Oversee production and preparation of culinary items.
  • Oversee the kitchen operation with control of each department.
  • Prepare staff shift to be signed by the head chef
  • Review all written communication, daily/weekly, reservation, etc.
  • Training of dishes.
  • Drive HACCP programs
  • Assists with training and development of the Culinary team
  • Lead the Guest satisfaction meeting and action plan
  • Communicate with Floor Managers for smooth running of front and back of the house.
  • Responsible for the development and maintenance of all policies, procedures and quality standards within the Culinary department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
  • Manage the inventory, control and breakage/loss reduction of china, glass as it relates to function service.
  • Monitor kitchen equipment.
  • Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follow by monthly training plan.
  • Inspect and oversee the cleanliness and maintenance of all function space, public areas (open kitchen), and service areas.
  • Coordinate with Restaurant Manager, floor manager, waiters to ensure the highest level of product delivery and standards
  • Responsible for stock rotation, prepare the purchase and control of expiry food products (FIFO rotation system)
  • Knowledge of all food & beverage procedures and standards, quality presentation, service and products and local health & sanitation standards.
  • Estimates and communicates daily production needs
  • Responds appropriately to guest needs during hours of operation.
  • Ensure that internal communication are communicated with on a daily basis.
  • Assess quality control of food costs
  • Carry out close liaison with all sections of the kitchen in order to ensure smooth and efficient service.
  • Ability to create recipes and support material, recipe cards, descriptions, pictures and to read and visualize same.
  • To project a pleasant and positive professional image at all times
  • Leads and support the junior members of the team through training and development
  • Implementation and monitoring of training matrix.
  • Seek own solutions to the minor obstacles that occur from time to time.
  • Daily data collection and reporting of issues as they arise.
  • Review the daily production sheets with Head Chef
  • Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests’ service.
  • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
  • Keep over-production and food waste to a minimum, ensures proper rotation, labeling and storing of food in order to reduce food cost expenses.
  • Operate all kitchen equipment and conduct them with safety in mind at all the times.
  • Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
  • Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department.
  • Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment.

Job Requirement

  • X+ years of experience as a Sous Chef
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with industry’s best practices
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • BS degree in Culinary science or related certificate would be a plus
  • Good at English

More Information

  • Degree: Intermediate
  • Age: Unlimited
  • Job type : Permanent
  • Probationary period: 2 tháng
  • Colleagues:

    - Môi trường làm việc năng động, thân thiện
    - Đồng nghiệp hỗ trợ lẫn nhau trong công việc

  • Benefit:

    - Được tham gia đầy đủ các chế độ BHXH
    - Company trip hằng năm

  • Other extras:

    - Phụ cấp ăn trưa + service charge + tips
    - Gửi xe

Company Overview

CÔNG TY CỔ PHẦN GLOBAL LINK

http://tavola.vn/Company size: 100-499
Throughout all of our stores, Global Link represents a unique Group in Vietnam. We not only bring in luxury designer labels that are each individually...Detail

Sous chef - Italian Restaurant

CÔNG TY CỔ PHẦN GLOBAL LINK

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