Bếp Trưởng/Head Chef Nhà hàng Âu Á
31/10/2022 Đã hết hạn
20 - 30 triệu
Q. 2, Hồ Chí Minh | Q. Bình Thạnh, Hồ Chí Minh | Q. 1, Hồ Chí Minh
31/10/2022 Đã hết hạn
20 - 30 triệu
Q. 2, Hồ Chí Minh | Q. Bình Thạnh, Hồ Chí Minh | Q. 1, Hồ Chí Minh
Thông Tin KeoNhaCai World Cup Hôm Nay
Ngành: KeoNhaCai World Cup Hôm Nay
Cấp Bậc: Quản lý cấp cao
Số Lượng Tuyển Dụng: 1
Mức Lương: 20 - 30 triệu
Thời Gian Làm Việc: Ca xoay
Địa Điểm Làm Việc: Q. 2, Hồ Chí Minh | Q. Bình Thạnh, Hồ Chí Minh | Q. 1, Hồ Chí Minh
Ngày Đăng Tuyển: 06/08/2022
Hạn Nộp Hồ Sơ: 31/10/2022
Yêu Cầu Ứng Viên
Giới Tính: Không yêu cầu
Độ Tuổi: 20 - 35 tuổi
Yêu Cầu Bằng Cấp: Chứng chỉ nghề
Kinh Nghiệm Làm Việc: Từ 05 - 06 năm
Phúc Lợi Nhân Viên
- Competitive salary.
- Service charge.
- Meal allowance at the restaurant.
- Social Insurance, Health Insurance as Labor Law legislation.
- 12 annual leave per year.
- Service charge.
- Meal allowance at the restaurant.
- Social Insurance, Health Insurance as Labor Law legislation.
- 12 annual leave per year.
Mô Tả KeoNhaCai World Cup Hôm Nay
Opening time: 7:00AM-22:30PM (Working time: 8h/day)
-To develop menus and standard recipes for food preparation and new start-up restaurants;
– To ensure the effective food preparation and attractive presentation;
– To keep up with cooking trends and local best practices;
– To oversee the delivery of food supplies and inventory control;
– To ensure and maintain the highest food quality and hygiene standards;
– To interact with guests to get feedback on food quality and variety of food;
– To evaluate foods to assure the quality standards consistently;
– To maintain a regular cleanliness for all kitchen areas and equipment;
– To develop SOPs to enhance standards to reflect state-of-the-art techniques;
– To provide coaching/training session to all kitchen staff for their professional development opportunities;
– To consult with the Restaurant Manager about food production aspect of events;
– To project annual food, labor cost and monitor financial results;
– To exercise portion control for food items served at reasonable prices;
– To take corrective action as necessary as to meet the financial goals;
– To inteview candidates together with recruitment specialist to select right people;
– To manage effective attendance of the kitchen staff;
– To conduct performance appraisal for all kitchen staff
-To develop menus and standard recipes for food preparation and new start-up restaurants;
– To ensure the effective food preparation and attractive presentation;
– To keep up with cooking trends and local best practices;
– To oversee the delivery of food supplies and inventory control;
– To ensure and maintain the highest food quality and hygiene standards;
– To interact with guests to get feedback on food quality and variety of food;
– To evaluate foods to assure the quality standards consistently;
– To maintain a regular cleanliness for all kitchen areas and equipment;
– To develop SOPs to enhance standards to reflect state-of-the-art techniques;
– To provide coaching/training session to all kitchen staff for their professional development opportunities;
– To consult with the Restaurant Manager about food production aspect of events;
– To project annual food, labor cost and monitor financial results;
– To exercise portion control for food items served at reasonable prices;
– To take corrective action as necessary as to meet the financial goals;
– To inteview candidates together with recruitment specialist to select right people;
– To manage effective attendance of the kitchen staff;
– To conduct performance appraisal for all kitchen staff
Yêu Cầu KeoNhaCai World Cup Hôm Nay
• 3 years experience as a Head Chef.
• Qualification in Commercial Cookery from a recognized Institution.
• Exceptional knowledge of food hygiene standards.
• Proven 4 or 5 star Hotel/ Reastaurant kitchen experience with large operations.
• Ability to engage and manage a large team to provide a high level of customer service and guest satisfaction.
• Qualification in Commercial Cookery from a recognized Institution.
• Exceptional knowledge of food hygiene standards.
• Proven 4 or 5 star Hotel/ Reastaurant kitchen experience with large operations.
• Ability to engage and manage a large team to provide a high level of customer service and guest satisfaction.
Yêu Cầu Hồ Sơ
Apply at here Việc Làm Liên Quan
Công Ty TNHH Vintage Collection
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- Số 1 Đường 39, Thảo Điền, TP.Thủ Đức, TP.HCM
- 59 Ngô Tất Tố, P.21, Bình Thạnh, TP.HCM
