Tổng hợp việc làm cho sinh viên Đại học Quang Trung theo ngành nghề. Nơi sinh viên tìm việc phù hợp và định hướng nghề nghiệp.
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
• To attend meetings at the hotel, as well as host the periodic meeting with kitchen staff.
Tham dự các cuộc họp tại chi nhánh, cũng như triệu tập định kỳ các buổi họp giao ban với nhân viên bếp.
• To find the way to communicate information to kitchen staff and get feedback.
Nghiên cứu để áp dụng phương cách làm sao cho thông tin đến với mọi nhân viên trong Bếp, và nắm bắt được thông tin phản hồi từ dưới lên.
• To search, reference and disseminate professional documents in magazines, internet to enhance knowledge and improvement. To join all training course held by the hotel and companies to improve the skills.
Luôn tìm và tham khảo, phổ biến các tài liệu nghiệp vụ qua sách báo, internet để luôn nâng cao nhận thức, làm tiền đề cho việc cải tiến bếp. Tham gia đầy đủ các lớp đào tạo do khách sạn, công ty tổ chức để không ngừng nâng cao tay nghề.
• To conduct training to improve skills, mindset on hygiene for kitchen staff.
Tiến hành huấn luyện nhằm nâng cao nghiệp vụ, ý thức vệ sinh cho nhân viên Bếp.
• To build up successor manpower for hotel.
Đào tạo xây dựng nhân lực kế thừa cho khách sạn.
• To evaluate subordinates on their strength, weaknesses, development possibilities.
Tiến hành đánh giá nhân viên dưới quyền về các mặt mạnh, yếu, khả năng phát triển.
• To check all works of steward, canteen staff as well as canteen’s facilities.
Kiểm tra các công việc của nhân viên vệ sinh Bếp, nhân viên canteen cũng như cơ sở vật chất của canteen.
• To set up plan and detail working schedule for department (monthly, quarterly, annually).
Lên kế hoạch và lịch hoạt động cụ thể cho bộ phận theo thời gian (tháng, quý, năm).
• To ensure all food are prepared, cooked and served as per hotel standards.
Đảm bảo mọi thức ăn được chuẩn bị, chế biến và phục vụ đúng theo tiêu chuẩn do khách sạn đề ra.
• To ensure all in coming goods must be prepared as per hygiene standards. Goods that are not subjected to immediately use must be stored as per procedure, preventing from any loss and must be get in used within allowed limit.
Đảm bảo mọi hàng nhập phải được chuẩn bị đúng tiêu chuẩn vệ sinh. Nếu chưa sử dụng, phải được tồn trữ đúng quy định, tránh thất thoát, và phải đưa vào sử dụng trong giới hạn cho phép.
• To regularly check the food processing and decorating in the kitchen as well as on the guest table.
Thường xuyên kiểm tra công việc chế biến và trình bày món ăn lúc còn trong bếp cũng như lúc bày lên bàn buffet / bàn khách.
• To ensure kitchen staff must apply the correct recipe, established food processing procedure. The dishes must be decorated as per sample (if any), or looked attractive, beautiful and clean.
Đảm bảo nhân viên bếp phải áp dụng đúng công thức chế biến (recipe), quy trình chế biến đã được đề ra. Đĩa thức ăn được trình bày đúng mẫu (nếu có), hoặc hấp dẫn, đẹp mắt, sạch sẽ.
• To ensure all equipment: fridge, cold store, knife, chopping board, etc… are all clean at all times and be ready for using.
Đảm bảo mọi trang thiết bị: tủ lạnh, tủ đông, dao, thớt... luôn được làm sạch sẽ, sẵn sàng cho việc sử dụng.
• To regularly check the hygiene of the kitchen, labour safety to wipe out germs as well as potential accident cause.
Thường xuyên kiểm tra vệ sinh khu vực Bếp, an toàn lao động để tiêu diệt mầm mống gây bệnh cũng như các nguy cơ gây tai nạn.
• To implement regulations of Tourism Department on sample storage.
Thực hiện đúng quy định của ngành Du lịch, của cơ sở về việc lưu mẫu.
• To keep track of supplying of meals and drinks for hotel staff in terms of hygiene, quality and variety.
Quan tâm theo dõi công việc cung cấp thức ăn, uống cho CB-CNV khách sạn, về mặt vệ sinh, chất lượng và sự đa dạng.
• To ensure the food safety and hygiene in preservation, processing and serving. To regular communicate knowledge on food safety and hygiene to each of kitchen staff.
Đảm bảo vệ sinh an toàn thực phẩm trong khâu bảo quản, chế biến và phục vụ khách. Thường xuyên truyền đạt kiến thức về VSATTP tới từng nhân viên Bếp.
• To buid up and develop measure on safety of fire prevention and ensure all employee know and implement this well.
Xây dựng và triển khai những biện pháp về an toàn PCCC, và đảm bảo mọi nhân viên đều biết rõ và thực hiện tốt việc trên.
• To train Kitchen staff at the hotel and organize Kitchen personnel.
Đào tạo nhân viên Bếp trong bộ phận.
• Ensuring that all guests feel valued and receive the very best service each and every time they visit
• Reviewing and refreshing the menu on a regular basis to offer guests innovative and performance boosting options throughout the day
• Lead by example in delivering a warm, professional and welcoming service style which exceeds guest expectations
• Maintain product and service quality standards and drive continuous improvement through regular feedback and evaluation processes
• Bring to life The Pullman resort and food and beverage experience and guidelines, reflecting the brand’s DNA while meeting the needs of our guests
• To ensure that restaurants and public areas are guest ready at all times
• To ensure that all staff grooming and uniform standards are immaculate at all times
• Respond positively, politely, and efficiently to all guest requests and handle their complaints professionally
• Manage the day-to-day operations of the food & beverage outlets aligned to Pullman standards, ethos and vision to exceed guest expectations
• Work to budgets, plan and forecast future sales and revenue opportunities
• Engage, inspire and effectively manage a team of Heartists and their training needs
• Ensure all food & beverage areas of the hotel are consistently maintained and meet standards of attractiveness, comfort, cleanliness and safety
• Ensure the safety and wellbeing of employees and guests
• Assist in the maintenance of sound emergency and security procedures
• Ensure adherence to the relevant legislation to fire, hygiene, employment and licensing
You may be asked to perform other duties as assigned by your EAM
1. Responsible for supervise the work of the AP Supervisor, Income Auditor and accounting Staffs.
2. Ensure the accuracy and propriety of all charges and credits to the various accounts and that they are properly recorded in the books on a timely basis.
3. Make sure that all balance sheet items are all accounted for and reconciled with their respective subsidiary ledgers and/or schedules and all contract or clearance accounts are cleared at the end of the month.
4. Prepare schedules for expense accounts that may be required from time to time.
5. Ensure the accurate and prompt monthly and year-end closing of the books of accounts.
6. Assist the Director of Finance in the preparation of monthly financial reports and schedules required by Accor, management and owner.
7. Prepare the statistical reports required by Hotel management.
8. Develop the accounting, administrative and legal system to obtain the optimum speed, accuracy and content of management information commensurate with economic costs and other duties.
9. Coordinate with other departments especially F&B Department regarding cost matters
10. Perform any other duties which may be assigned by the management from time to time.
• Assign work and take responsibilities along with Executive Chef, Sous Chef for the operations of the team.
Phân công công việc và chịu trách nhiệm với Bếp trưởng, bếp phó hay trợ lý bếp phó về mọi hoạt động của tổ.
• Take responsibilities for quality, quantity, quantitative of dishes that the group is in charge of.
Chịu trách nhiệm về chất lượng, số lượng, định lượng món ăn của tổ phụ trách.
• Suggest new menu once Chef, Sous Chef requests.
Đưa ra thực đơn mới khi Bếp trưởng, bếp phó hay trợ lý bếp phó yêu cầu.
• Take responsibilities for Fire Safety in the kitchen area.
Chịu trách nhiệm PCCC an toàn khu vực bếp làm việc.
• Coordinate schedules of kitchen staff within the group.
Điều phối lịch làm việc của nhân viên bếp trong tổ phụ trách
• To prepare goods for kitchen every day.
Chuẩn bị hàng hóa đầy đủ cho tổ bếp hàng ngày.
• To directly cook food as personal speciality.
Trực tiếp nấu ăn theo chuyên môn của mình.
• Hierarchical and functional: Executive Chef/ Sous Chef
Theo sự phân cấp và chức vụ: Bếp trưởng/ Bếp phó
• To be responsible to Executive Chef and Sous Chef, for menu, quantitative and quality of the dishes that the team is in charge of (as initially agreed with Executive Chef, Sous Chef).
Chịu trách nhiệm trước Bếp trưởng (bếp phó, trợ lý bếp phó) về thực đơn, định lượng và chất lượng món ăn do tổ mình phụ trách (theo đúng đề xuất ban đầu với Bếp trưởng, bếp phó, trợ lý bếp phó).
• To check the compliance with labor regulations of each staff (punctuality, outfits, labor safety, working capacity…)
Kiểm tra việc thực hiện Nội quy Lao động của từng nhân viên (giờ giấc, trang phục, an toàn lao động, năng suất lao động …)
•.To ensure good hygiene in kitchen area, preserve food exported or used within the day, ensure the compliance of food hygiene safety in the group.
Bảo đảm tốt tình hình vệ sinh trong khu vực bếp, bảo quản hàng hóa đã xuất hoặc sử dụng trong ngày, đảm bảo thực hiện các quy định vệ sinh an toàn thực phẩm trong tổ của mình.
• To report and suggest to Executive Chef and Sous Chef, solutions for cost reduction if necessary.
Báo cáo và đề nghị ngay cho Bếp trưởng (bếp phó, trợ lý bếp phó) biện pháp giảm chi phí sản xuất khi thấy cần thiết.
• To preserve tools carefully, use properties of Kitchen reasonably.
Bảo quản tốt dụng cụ, sử dụng hợp lý tài sản do Tổ bếp phụ trách.
• To plan working schedule reasonably.
Sắp xếp lịch làm việc nhân viên hợp lý.
• To consult Executive Chef ;Sous Chef,with recruiting kitchen staff for the team.
Tham vấn cho Bếp trưởng (bếp phó, trợ lý bếp phó) về vấn đề tuyển nhân viên bếp cho tổ mình phụ trách.
• To directly and timely report to Executive Chef ;Sous Chef the unusual issies happening in the working shift such as: broken machinery, spoilt food… to be conducted for solution.
Báo cáo trực tiếp và kịp thời với Bếp trưởng (bếp phó, trợ lý bếp phó) những sự cố bất thường xảy ra trong ca làm việc như: máy móc hư hỏng, thực phẩm hư hỏng … để được chỉ đạo giải quyết.
• To propose purchase of new products to fulfill guests’ demands.
Đề xuất thêm các sản phẩm mới để đáp ứng nhu cầu của khách hàng.
• To comply environmental policies of the hotel (to classify trash, to conserve resources…)
Thực hiện tốt chính sách bảo vệ môi trường của khách sạn (phân loại rác, tiết kiệm tài nguyên …).
• Other tasks requested by Executive Chef and Sous Chef.
Các công việc khác theo yêu cầu của Bếp Trưởng và Bếp phó.
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.
The responsibility of the position includes;
- In charge of the bakery department, consistently train, delegate and offer professional and pro-active guidelines to junior chefs.
- Have full knowledge of all bakery items, ensure the consistency in the preparation of bakery items for buffet and a l carte menus according to hotel recipes and standards.
- Promote health and safety at all times, maintenance of all Haccp, cleanliness and maintenance of all work areas, utensils and equipment’s.
- Communicate daily with Pastry Chef and Sous Chef, actively share ideas, opinions and suggesting’s, guide and motivates, attend all daily shifts briefings and all kitchen meetings.
Reporting to the Executive Pastry Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
Conduct daily shift briefings to pastry kitchen Colleagues in absence of the Pastry Chef
Ensure all pastry kitchen Colleagues are aware of standards and expectations
Liaise with the Outlet Chef to keep open lines of communication regarding guest feedback
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
As a Duty Manager we are looking for people who have:
• confidence and be able to work on own initiative
• knowledge of OPERA (desirable).
• excellent management, organisational and administration skills, you will ensure that both you and your colleagues provide an efficient and effective service to all guests.
• a good rapport with guests
• the ability to work under pressure and work well in a team environment
• a customer focused attitude and will look after our guests during their conference stay
• a high level of personal cleanliness and presentation
• a good level of spoken English
• previous experience in a similar role
Ensure maximum guest satisfaction through personal recognition and prompt cordial attention from arrival through departure
Ensure all members consistently receive all benefits, and repeat guests and other VIP’s receive special recognition and service
Meet and greet VIP guests personally
Liaise closely with Concierge, Butler and Raffles Inc for Hotel events, restaurant promotions, Limousine requirements and special VIP requests or preparations.
Prepare compendiums prior guest arrival and check-into system if necessary
Maintain close contact with Airport Concierge for new arrivals and departures
Update and maintain repeat guest history system
Promote Inter-Hotel sales and in-house facilities
Send prepared welcome cards and amenities to room prior to guest arrival
Attend to special requests by guests
Handle guest complaints and refer them as necessary, follow up on corrective action
Review arrival lists for all arrivals and VIPs to check room allocations, amenities, and special requests
Prepare requisitions for amenities on a timely basis
Participate in regular meetings for all Guest Relations team members, Butlers and Raffles Inc staff to facilitate communications and smooth operations
Adhere to OH&S policies and procedures
Performs related duties and special projects assigned
• Give priority to guest relations, while taking care to respect administrative procedures
• Anticipate guests' needs and take them into consideration. Handle guests' requests for information and provides answers; puts them in contact with the appropriate people.
• Handle any customer objections, comments or complaints; provide a response as soon as possible while the guest is still at the hotel.
• Collect and input information on guests, to improve future visits to the hotel.
• Assure the interface between all hotel departments and service-providers if necessary.
• Help train and develop other members in the team.
• Apply a flexible approach and use own initiative whilst working in a proactive manner
• Is responsible for the smooth running of the shift whilst ensuring that service standards are consistently exceeded.
• Ensure that the team comply with the standard of procedures of the hotel and department.
• Motivate and drive the team to exceed departmental targets.
Ensuring the smooth daily operation, while maintaining high levels of guest service
Handling of guest comments and complaints ensuring guests needs are met
Establishing and maintaining a good working relationship between the hotel and affiliated agencies and their representatives
Participating in communication meetings within the department, the hotel, and the company
Adhering to the code of business conduct
Being responsible for a personal cash float
Ensuring inter-departmental communication and cooperation in the interest of better guest satisfaction
Maintaining a safe and hazard free working environment
Working shifts as business levels dictate
Performing general computer maintenance
Training on the latest software and equipment
Oversee training and performance management of 4-8 colleagues
Responsible for seeking feedback from all departments in the hotel
Duty Manager shifts and responsibilities as assigned
Shift work, which requires 24- Hour Guest Service Supervisor coverage.
Practising room yield management, to ensure maximum profitability of overall operations
Monitoring inventory, room types, and categories
Ensure that the operational budget is adhered to and all costs are controlled
Ensuring the safety and well being of our guests and co-workers by having a working knowledge of crisis and emergency procedures
Maintain a safe and hazard free work environment
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
Adhere to all environmental policies and programs as required
Other reasonable duties as assigned
• To assist the Managers in the smooth running of the department
• Check identification of customers in order to verify age requirements for purchase of alcohol
• Balance cash receipts
• Attempt to limit problems and ability related to customers’ excessive drinking by talking steps such as persuading customers to stop drinking, or ordering taxis or other
transportation for intoxicated customers
• Clean glasses, utensils and bar equipment
• Take beverage orders from serving staff or directly from customers
• Serve wine and bottled or draft beer
• Clean bars, work areas and tables
• Mix ingredients, such as liquor, soda, water, sugar, and bitters, in order to prepare cocktails and other drinks
• Serve snacks or food items to customers seated at the bar
• Order or requisition liquors and supplies
• Ask customers who become loud and obnoxious to leave or physically remove them
• Slice and pit fruit for garnishing drinks
• Arrange bottles in fridge, bottles and glasses to shelves to make attractive displays
• Create drink recipes
• In-charge of Daily Stok In, Stock Out, Inventory, Spillage and Spoilage
• Ensure security, functionality and proper handling of company property in the department
- Greet the customers.
- Take reservations.
- Produce bills and take payments.
- Set up the daily breakfast.
- May required to clean kitchens and common areas linked to the restaurant.
- Required to take the lead or supervise the daily workings of the hotel or check deliveries.
• Greet all guests warmly upon first contact
• Take down food and beverage orders from guests and ensure that the orders are correct
• Prepare and serve drinks and snack orders according to service standard. Ensure that hot snacks and cold drinks are served promptly to the guests once they are ready,
such that they arrive at the guests’ table at the correct temperature
• Try to remember individual guest’s names and their preferences to extend a personalized service
• Creation of new beverage/cocktails to suit guests’ needs. Up-sell and promote other food and beverage offers at every available opportunity to maximize sales revenue.
• Obtain guests’ feedback during operations to ensure satisfaction
• Prepare and ensure that the bills are charged properly before presenting them to the patrons for payments
• Thank all patrons for patronizing the outlet upon their departure
• Clear and tidy up bar counter after the departure of the patrons as quickly as possible
• Report any complaints, incidents or other irregularities to management
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Order and collect food and beverage supply requisition. Ensure that the stock is collected as per requisition.
• Prepare garnishes for operation
• Clean and maintain all operational equipment
• Practice appropriate and effective measures to improve control of costs
- Quản trị website thông tin công ty, xử lý các sự cố về mạng.
- Thiết lập hệ thống mạng nội bộ cho công ty.
- Quản lý Server, hệ thống mạng, Server, Data center.
- Quản lý các thiết bị công nghệ thông tin và công nghệ của công ty.
- Lên kế hoạch bảo trì, nâng cấp hệ thống, thiết bị định kỳ...
- Hỗ trợ Hành chính quản lý, bảo trì, thay thế tài sản thiết bị văn phòng.
- Chào đón khách, hỗ trợ mang hành lý giúp khách.
- Hổ trợ dịch vụ khách hàng tại sảnh
- Đảm bảo an toàn, an ninh tại khu vực sảnh.
- Thực hiện các công việc khác theo chỉ đạo của quản lý.
- Kết hợp với Bếp trưởng để lên thực đơn, menu đặt tiệc phục vụ khách đến sử dụng dịch vụ ẩm thực tại nhà hàng, khách sạn.
- Xử lý những tình huống xảy ra trong nhà hàng, quầy Bar, bếp cũng như những thắc mắc, khiếu nại của khách hàng.
- Quản lý và kiểm soát chi phí, doanh thu, lợi nhuận của nhà hàng
- Tham mưu cho Ban Lãnh đạo các kế hoạch, chương trình, chính sách tiếp thị và khuyến mại nhằm nâng cao hiệu quả hoạt động và quảng bá hình ảnh nhà hàng.
- Đào tạo, huấn luyện nghiệp vụ, kỹ năng và phong cách phục vụ chuyên nghiệp cho nhân viên nhà hàng.