Tổng hợp việc làm cho sinh viên Đại học Bà Rịa - Vũng Tàu theo ngành nghề. Nơi sinh viên tìm việc phù hợp và định hướng nghề nghiệp.
Lập kế hoạch và chỉ đạo các hoạt động chuẩn bị và chế biến món ăn.
Kiểm soát chất lượng món ăn, vệ sinh an toàn thực phẩm, cũng như cách trình bày hấp dẫn.
Điều chỉnh thực đơn hoặc tạo ra các thực đơn mới nếu cần thiết, đảm bảo đáp ứng các tiêu chuẩn chất lượng.
Ước tính nhu cầu thực phẩm và tiến hành mua nguyên liệu.
Giám sát và tổ chức các hoạt động của nhân viên bếp.
Thực hiện đào tạo hiệu quả cho nhân viên.
Thực hiện "chạm tay cuối cùng" (final touch) cho các đĩa thức ăn đã được chuẩn bị.
Đảm bảo vệ sinh và khử trùng đúng cách cho khu vực bếp và các thiết bị liên quan.
Quản lý hồ sơ chấm công và hồ sơ lương (payroll) cho nhân viên bếp.
Duy trì thái độ tích cực và chuyên nghiệp với đồng nghiệp và khách hàng.
Sắp xếp việc mua sắm và sửa chữa thiết bị.
Tuyển dụng và quản lý nhân viên bếp.
Khắc phục các vấn đề phát sinh hoặc khiếu nại của khách hàng nếu có.
Địa điểm làm việc:
108-110, Tầng 1, Vincom Plaza Long Biên: Khu đô thị sinh thái Vinhomes Riverside, Phường Phúc Lợi, Thành phố Hà Nội
51 Xuân Diệu, Phường Tây Hồ, TP. Hà Nội (Tây Hồ)
175 Nguyễn Thái Học,Cát Linh, Ba Đình
Accountable for the quality, consistency and production of the Production/Events & Kitchen .
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Coordinates menus, purchasing, staffing and food preparation for the property's Kitchen .
Works with team to improve guest and employee satisfaction while maintaining the operating budget. Develops and trains team to improve results.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for Event /mice .
• Supervises Production Kitchen / Event & living room kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
• Supervises and coordinates activities of cooks and workers engaged in BQT & production food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Establishing and Maintaining Restaurant Kitchen Goals
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.
Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.