Việc làm cho sinh viên Đại học Nha Trang

JOB SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching associates. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other associates. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

JOB SPECIFIC TASKS

Safety and Security

 Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.

 Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

 Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

 Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

 Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

 Complete appropriate safety training and certifications to perform work tasks.

 Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

 Follow company and department policies and procedures.

 Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

 Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

 Protect the privacy and security of guests and coworkers.

 Maintain confidentiality of proprietary materials and information.

 Perform other reasonable job duties as requested by Supervisors.

Guest Relations

 Assist other associates to ensure proper coverage and prompt guest service.

 Address guests' service needs in a professional, positive, and timely manner.

Communication

 Provide assistance to coworkers, ensuring they understand their tasks.

 Speak to guests and co-workers using clear, appropriate and professional language.

 Talk with and listen to other associates to effectively exchange information.

 Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

 Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.

Assists Management

 Serve as a departmental role model or mentor by working alongside associates to perform technical or functional job duties.

 Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

 Ensure that hourly associates are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.

 Encourage and motivate associates to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.

 Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly associates and ensure that they are understood.

 Ensure associate compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).

Working with Others

 Support all co-workers and treat them with dignity and respect.

 Handle sensitive issues with associates and/or guests with tact, respect, diplomacy, and confidentiality.

 Partner with and assist others to promote an environment of teamwork and achieve common goals.

 Develop and maintain positive and productive working relationships with other associates and departments.

 Actively listen to and consider the concerns of other associates, responding appropriately and effectively.

Quality Assurance/Quality Improvement

 Comply with quality assurance expectations and standards.

 Monitor the performance of others to ensure adherence to quality expectations and standards.

Physical Tasks

 Stand, sit, or walk for an extended period of time or for an entire work shift.

 Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

 Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

 Ensure the quality of the food items and notify manager if a product does not meet specifications.

 Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

 Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

 Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

 Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

 Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

 Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

 Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.

 Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

 Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

 Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

 Inform Chef of any excess food items that can be used in daily specials or elsewhere.

 Maintain food logs for all food products (e.g., production charts).

Sanitation and Maintenance

 Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

 Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.

 Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

Stocking/Receiving

 Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.

Kitchen Tools & Equipment

 Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

 Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

 Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

 Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

 Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

 Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

 Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

 Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.

 Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.

 Prepare special meals or substitute items, where possible, to satisfy guest requests.

 Supervise and coordinate activities of cooks and workers engaged in food preparation.

 Determine how food should be presented and create decorative food displays.

Set-up

 Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

 Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

 Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.

Maintenance, Sanitation, and Cleaning Activities

 Ensure food storage areas are clean.

- Chi tiết công việc sẽ trao đổi cụ thể trong quá trình phỏng vấn.

- Run sold room reports, verify room status, determine discrepant rooms, prioritize room cleaning, and update status of departing guest rooms. 

- Assist Housekeeping management in managing daily activities.

-  Act as a liaison to coordinate the efforts of Housekeeping, Engineering, Front Office, and Laundry. 

- Document and resolve issues with discrepant rooms with the Front Desk. 

- Prepare and distribute room assignments to Housekeeping staff. 

- Record, monitor, and update list of ‘Do Not Disturb' rooms. 

- Ensure that vacant dirty rooms are cleaned by the necessary time and assign rush rooms and rooms previously on the ‘Do Not Disturb' list. 

- Complete required Housekeeping paperwork.

- More details will be discussed at the interview.

Provides direction and guidance in Accounting and Cost Control which includes the preparation of financial reports, maintenance of financial records, implementation of internal control and smooth operations of the departments.

Core Competencies:

1. Financial and Management Reports

2. Financial Records

3. Authorizing Signature

4. Internal Control System

5. Productivity

6. Budget

7. Meetings

8. Tax Reporting and Planning

9. Internal and External Audits

10. Loan Administration and Treasury Management

11. Environmental Management System and Food Safety Management System Roles, Responsibilities & Accountabilities.

12. Other Duties

- Thực hiện công việc vệ sinh, dọn dẹp khu vực được phân công tại các trung tâm thương mại, siêu thị, tòa nhà thuộc hệ thống Vincom

- Giữ gìn công cụ dụng cụ làm việc gọn gàng, sạch sẽ, đúng nơi quy định.

- Tự quản lý dụng cụ vật tư, hóa chất, tài sản được phân công.

- Công việc chi tiết trao đổi thêm khi tham gia phỏng vấn.

- Địa điểm làm việc tại các trung tâm thương mại Vincom của Vincom.

- Thực hiện công việc vệ sinh, dọn dẹp khu vực được phân công tại các trung tâm thương mại, siêu thị, tòa nhà thuộc hệ thống Vincom

- Giữ gìn công cụ dụng cụ làm việc gọn gàng, sạch sẽ, đúng nơi quy định.

- Tự quản lý dụng cụ vật tư, hóa chất, tài sản được phân công.

- Công việc chi tiết trao đổi thêm khi tham gia phỏng vấn.

- Địa điểm làm việc tại các trung tâm thương mại Vincom của Vincom.

• Welcome the guests as soon as they land from their flights with the signboard

• Provide information to the guests on requested services at the airport (mobile sim cards, money exchange, lost and found information, transportation, etc.)

• Assist and direct the guests to our car transfer service

• Coordinate with the team for information about the airport service (flight delays, special events on public holidays, military patrol, etc.)

• Set up and check the amenities on our cars (water, cold towels, music, wifi, etc.) accordingly

• Assure the good condition of the airport counter (cleaning, organizing, and decorating)

• Report to the transportation team and leaders all guest related issues during the transfer

• Support to find and bring back the lost and found luggage for the guests

• Support the GRO team at the resort when there is no demand at the airport

Shifts: 3 main shifts are decided by the frequency and the landing time of the flights. Additionally, based on the daily memo, the extra shifts may need to be arranged accordingly.

• Night shift: 9:00 pm – 6:30 am

• Morning shift: 6:30 am – 4:00 pm

• Afternoon shift: 1:00 pm – 10:30 pm

Transfer to the airport: GROs are supposed to be at the mainland to clock in their shift before following with a Marriott car to the airport based on the transportation team’s arrangement. When ending the shift, GROs are obligated to be back to the mainland to clock out before leaving work.

Trao đổi trong quá trình phỏng vấn.

Responsibilities:

Develop menus and create authentic Korean dishes that meet the resort's culinary standards and guests expectations.

Oversee the preparation, cooking, and presentation of Korean dishes in all resort dining outlets.

Supervise the kitchen team to ensure efficient and smooth operations, providing guidance and training as needed.

Plan and execute special events, promotions, and themed evenings centered around Korean cuisine.

Maintain inventory of kitchen supplies and equipment, ensuring timely orders to avoid any shortages.

Ensure compliance with health and safety regulations and maintain cleanliness and hygiene standards.

Work closely with the Food and Beverage Manager and other department heads to coordinate and enhance the overall culinary experience.

Stay updated with culinary trends and developments, suggesting innovative ideas to continuously improve our Korean cuisine offerings.

Monitor food costs and prepare monthly reports accurately detailing expenditures and areas for optimization.

Collaborate with purchasing and suppliers to source high-quality ingredients for Korean dishes, ensuring consistency and freshness.

Requirements:

Proven experience as a Korean Chef, preferably within a luxury resort or high-end restaurant.

In-depth knowledge of Korean cuisine, its traditional cooking methods, and cultural significance.

Ability to create authentic Korean dishes while demonstrating creativity in presentation and flavor combinations.

Strong leadership skills, with the ability to motivate and mentor a kitchen team.

Excellent communication and organizational skills, with the ability to work well in a team-based environment.

Strong attention to detail and ability to multitask effectively.

A passion for culinary arts and a demonstrated commitment to delivering exceptional guest experiences.

Current certifications in food safety and sanitation practices.

Proficiency in English is preferred, while knowledge of the Korean language would be a plus.

• Hướng dẫn khách sử dụng hồ bơi

• Lau dọn, vệ sinh sạch sẽ khu vực hồ bơi để duy trì các tiêu chuẩn vệ sinh theo quy định của khách sạn.

• Đảm bảo an toàn tại khu vực hồ bơi cho khách, luôn có mặt khi khách cần.

• Chắc chắn các bảng chỉ dẫn ở đúng vị trí, nơi mà khách dễ dàng nhìn thấy và thực hiện theo hoặc tránh để không gặp phải các sự cố.

• Đối với hồ bơi: Tuyệt đối không cho phép trẻ em dưới 10 tuổi tự ý xuống hồ khi không có người lớn bên cạnh và chỉ cho phép khách sử dụng hồ bơi khi họ tuân thủ đúng quy địnhtại khách sạn. Bảo đảm có đầy đủ khăn và nước cho khách sử dụng.

• Lắng nghe khiếu nại của khách và tiến hành giải quyết chúng nếu vấn đề thuộc phạm vi của nhân viên hồ bơi . Nếu vượt quá giới hạn, hãy liên hệ ngay với quản lý để nhờ hỗ trợ.

• Xử lý các phát sinh liên quan trong ca làm việc của mình.

• Hỗ trợ Nhân viên Phục vụ của Nhà hàng để phục vụ khách tốt nhất.

• Ghi lại báo cáo các vấn đề gửi lên cấp trên.

• Thực hiện quy trình check in/ check out của khách.

• Kiểm tra và làm chìa khóa cho khách và lập các báo cáo liên quan đến tình hình khách, an ninh trật tự.

• Hiểu, cập nhật và cung cấp các thông tin đến việc kinh doanh phòng, phục vụ khách và quảng bá các sản phẩm của công ty.

• Trả lời tất cả các cuộc điện thoại và cung cấp thông tin về khách sạn (theo đúng quy trình và chính sách của khách sạn).

• Tiếp nhận thông tin của khách hàng thông qua điện thoại, mail hoặc email.Tiếp đón, chăm sóc và hỗ trợ khách trong suốt thời gian lưu trú, cũng như quá trình check in và check out.

• Kiểm tra, quản lý các cuộc gọi ra, bảo đảm các cuộc gọi được lên hóa đơn và yêu cầu thanh toán.

• Kiểm tra, theo dõi doanh thu điện thoại, điều chỉnh khi cần.

• Giải quyết các phàn nàn của khách trong phạm vi quyền hạn cho phép. Báo cáo kịp thời những sự cố hoặc những phàn nàn, góp ý của khách với giám sát tiếp tân hoặc cấp có thẩm quyền khác.

• Hỗ trợ các bộ phận liên quan.

• Thực hiện các nhiệm vụ do cấp trên giao.

• Phải có kiến thức và hiểu biết về quy trình vệ, sản phẩm vệ sinh, vật dụng vệ sinh, vật dụng vệ sịnh và máy móc để sử dụng đúng cách thông qua việc tự học và thực hành hoặc các khóa huấn luyện miễn phí của khách sạn.

• Đảm bảo sự thực hiện đúng theo chính sách và quy trình của buồng phòng.

• Phải có sự hiểu biết về sản phẩm buông phòng, thực hiện theo đúng quy trình và tiêu chuẩn buồng phòng đã đề ra.

• Phải có hiểu biết tốt về quy trình khẩn cấp của khách sạn để đmả bảo thực hiện theo đúng những vấn đề liên quan đến bộ phận buồng phòng.