Demi Chef De Partie

Mô tả công việc

Responsibilities include direction and supervision of the kitchen team while ensuring highest
-level of quality and consistency in preparation and presentation of dishes as per the standards. Ensure that all HACCP procedures are followed and clear records are maintained at all the times. Supervise the function of the kitchen team, facilities and costs; hence contribute towards maximizing the overall Food & Beverage department’s profit. To ensure that the preparation and presentation of food complies with the standards. To re
-arrange duties and rosters as necessary to ensure that all tasks are correctly and timely completed. Ensure that company and statutory hygiene standards are maintained. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Handle additional responsibilities as and when delegated by the Management. Control and analyze on an on
-going basis the following: Quality levels of production and presentation, Guest satisfaction, Operating food cost, Cleanliness, Sanitation, and Hygiene. Responsible for the preparation of menus under the direct supervision of Sous Chef, taking into consideration of the following: Local requirements, Competition, Trends, Availability of ingredients & Food cost. Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team. Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure that the team has been trained for all safety provisions. Motivate and develop the team to ensure smooth functioning of the department and promote teamwork. Prepare Duty rosters for the team in order to ensure operative effectiveness. Maintain appropriate staffing levels in order to consistently provide excellent guest service. Monitor the operations of the department to ensure that the food wastage is minimized. Ensure to maximize employee productivity in order to minimize payroll costs. Identify optimal, cost effective use of the resources and educate the team on the same.

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Yêu cầu công việc

• Diploma or Degree of Vocational Dining/Kitchen.Bằng cấp hoặc chứng chỉ về nghề bếp.• Significant experience in hotels.Nhiều năm kinh nghiệm trong các khách sạn.• Knowledge and experience in implementing HACCP standards. (HACCP).Có kiến thức và kinh nghiệm áp dụng tiêu chuẩn Hệ thống quản lý an toàn thực phẩm (HACCP).• Good at writing and communication in English.Kỹ năng Tiếng Anh: viết và giao tiếp tốt.• Extremely high spirit of Customer Service.Có tinh thần phục vụ khách hàng cao.• Good leadership and organizing skills.Có kỹ năng tổ chức và lãnh đạo tốt. Discuss during the interview 

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