Việc làm cho sinh viên Đại học Thái Bình Dương

JOB SUMMARY:

This position incumbent assists the Executive Chef in all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.

DUTIES AND RESPONSIBILITIES

Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management’s discretion, direction may be given for tasks outside the scope of work described.

SIX SENSES VISION & VALUES

• Fully understand and embrace Six Senses company vision and values and its application in all tasks associated with the incumbent’s duty.

• Adhere to all Six Senses brand standards ensuring successful communication across all levels of the Kitchen operation.

PEOPLE

• Ensures that all the vacancies in the Kitchen are reported to the Executive Chef and filled as per Kitchen Manning and payroll budget allocated to the positions

• Manages, schedules, assigns, train, disciplines, and monitors the work of culinary and stewarding hosts (cooks, stewards). Instructs hosts in new methods, techniques, and procedures in fine dining preparation.

• Supervises culinary hosts, participates in the training and development of hosts, and provides performance appraisals and disciplinary action.

• Must be able to effectively delegate and execute orders given by the Executive Chef

• Ensures that all administrative duties related to Kitchen team members are competed in due time

• Provide leadership by delegating tasks, responding to staff inquiries and providing overall direction to section employees under the Executive Chef’s supervision

PRODUCT

• To be thoroughly familiar with all Kitchen procedures and standards of the resort

• Monitors and ensures compliance with recipe specifications

• Establish and maintain internal controls to ensure compliance with regulations, policies and procedures.

• Evaluates the quality of raw food and finished products with attention to presentation and quality.

• Effectively maintains sanitation code adherence in all areas of kitchen and storage.

• Assists and creates menu and meal planning and maintains portion and food cost controls. Works closely with the Executive Chef to develop seasonal a la carte menus, holiday menus and special event menus as required. Develops daily specials in accordance with market trends, member preferences and nutritional consideration; create recipes, determine appropriate ingredients and specify individual serving portions for each recipe.

• Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and host requirements according to menus and estimates number to be served in a fiscally responsible manner. Assures proper labelling and storage of foods and supplies.

• Responsible for supervising Purchasing in the purchase of food and supplies.

• Inspects equipment and facilities to assure proper use, safety, maintenance, and sanitation.

OTHERS

• Responds to inquiries from members, and guests as required.

• Attends daily line up meetings and any other meetings as required.

• Performs other related duties and responsibilities as required or assigned.

• Directs kitchen operations in Executive Chef’s absence.

• Other duties and projects as assigned.

• Xây dựng Recipe & định lượng từng nón ăn cho menu Alacart
• Kiểm soát foodcost
• Kiểm soát và duy trì việc tuân thủ các quy trình quy định VSATTP
• Phối hợp phục vụ các Sự kiện/ Tiệc
• Quản lý , Đào tạo và hướng dẫn Nhân viên thực hiện các món ăn Trung Hoa

DUTIES AND RESPONSIBILITIES

Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management’s discretion, direction may be given for tasks outside the scope of work described.

• Review in a daily basis all credit transaction closed to city ledger and clear all the adjusting entries with income auditor..

• Review guest ledger high balance, immediately inform Front Office Manager or Finance Manager if guest high balance exceeds to the amount that stipulated in financial policy and procedure.

• Submit list of bad and doubtful debts for review and approval for write-off to the Financial Controller, and forwarded GM‘s for signature or approval.

• Maintain records and history of all credit works.

• Recommend policy and procedure improvements to the Finance Controller, where applicable

• Review all credit application from local & overseas travel agencies and do investigate from credit references.

• Send appropriate letters of reminders to slow-paying debtors in accordance to policy.

• Take appropriate actions against defaulting debtors and recommend such cases to the credit committee for next course of action, including the suspension of accounts and legal action.

• Investigate dispute charges and correspond with client. Where necessary.

• Verify all credit or debit notes which relate to the city ledger accounts.

• Review bank transfer payment, cash or cheque collection and ensures accounts in the AR Computer system are updated. Also to ensure all collection receipts are handed over to General Cashier for bank-in purpose on daily basis (if any).

• Ensure AR Aging accounts and make sure that all accounts aged above 90 days will be reported to Financial Controller.

• Ensure proper update of payment from debtors daily. This included all collections for the day, contra with account payable for barter payments.

• Reconcile receipt of payment between Account Receivable and General Cashier’s report every week, so that there is no debtor omitted from the debtor lists.

• Coordinate with Reservation Department, Sales & Marketing Department and Front Office Department, make sure that all contract are in place.

• Send all VAT invoices & pro-formal invoices to local & oversea travel agent and follow up religiously their payments.

• Check all memo arrival and make sure it will be reflected (charged accordingly) in the IFCA system.

• Monitor all contra deal with all travel agents, ensuring proper statement are sent to contra-deal parties.

• Print & issue Red Invoice for all invoices, make sure all computation are accurately correct.

• Prepare monthly Account Receivable report and forecast collection and submit to Financial Controller.

• Perform any other duties as may be assigned from time to time.

To responsible for the successful event planning and overall execution of all Conference & Events that take place within the hotel, interact frequently with customers and Guests to learn about their needs and develop relationships from which to earn repeat and expanded business.

- Tìm kiếm, thu hút khách sử dụng Dịch vụ tại sân Golf.

- Tìm kiếm đối tác & phát triển các mối quan hệ hợp tác thúc đẩy hoạt động kinh doanh doanh tại sân Golf

- Hỗ trợ dịch vụ sau bán hàng để đảm bảo công ty cung cấp đúng những dịch vụ của sân Golf và mang lại sự hài lòng cho khách hàng

- Xem xét các phàn nàn của khách hàng, theo dõi xử lý các phàn nàn

- Phối hợp với các Bộ phận liên quan trong tổ chức các sự kiện, giải đấu

- Phối hợp, hỗ trợ các bộ phận trong việc thực hiện các chiến lược Marketing

- Đề xuất các giải pháp và thực hiện các chiến lược để nâng cao chất lượng dịch vụ

Trao đổi khi phỏng vấn

The Role

Under the guidance and supervision of the Executive Chef, and within the limits of the established Mövenpick Hotel & Resort Cam Ranh policies and OSM (Operational Standards Manual), his/her responsibilities are to help in ensuring that all aspects of the Kitchen Office are running smoothly in terms tidiness, communication, filing, correspondences, record keeping and so on.

He/she is assisting the Executive Chef in office organization, appearing as a bridge between the Kitchen Office and Operation as well as other departments.

In performing these duties, he/she maintains good relations with his/her colleagues and other Department Heads all the time as a person representing the Kitchen Office internally as well as externally.

SCOPE

The Kitchen Coordinator / Chef’s Secretary must be thoroughly familiar with all Mövenpick Hotels & Resorts Operational Standards Manual. She assists the Executive Sous Chefs and Sous Chef to fulfill their daily operational needs. She must also accomplish obligations and goals as outlined below.

 Assist the Executive Chef in all administrative areas.

 Is able to speak proper English and can translate to Vietnamese Language and vice versa.

 Perform as per OSM Standards and in line with the 7 key issues and 4 corner stones.

 Be fully aware of the F&B promotions for the day

 Proper grooming at all times

 Attend training classes as per schedule.

 Show fullest cooperation and respect within the team and other departments

 Is aware of the daily activities and has product knowledge of all the hotel facilities

Responsibility & Authority:

Internal: Work in harmony with all staff, especially Outlet Heads and Department Heads

External: Clients of the hotel, contractors, business related partners and suppliers.

Materials: All related material concerning his/her department, machines, administrative & operating supply, etc.

More detailed duties and responsibilities are listed attached in form of a checklist and are not meant to be complete. Local legislation and requirements may ask for adaptation and amendments. To fulfill the duties, the jobholder is given the relevant authority to reach the goals by the Executive Chef.

Keeps information received or heard discrete and confident at all the times and in any situation to maintain the privacy of people and to protect business information.

Duties & Responsibilities:

1. Handles all correspondence in and out of the office.

2. Handles telephone calls and appointments.

3. Arranges the meeting calendar of the Executive Chef.

4. Types the dictation for letters and memos.

5. Arrange for various meetings and take minutes.

6. Establish and maintain various filing / records / database of business contacts, trace pending items and follow up as appropriate.

7. Function as an administrative link to ensure that all parties receive the relevant information respectively.

8. Organize business travel arrangements and other duties as assigned.

9. Keep calendar constantly updated to facilitate appointment and meeting schedules

10. Translates menus and other correspondences into Vietnamese Language when necessary.

11. Prepare, assemble and distribute various reports and documents.

12. Enters and compiles the kitchen team’s weekly/monthly work schedule into the proper medium.

13. Makes store requisitioning in regards of stationary requirements.

14. Coordinates the flow of information between Kitchens, Store, Sales and F&B Departments.

15. Organizes the internal promotional print-outs, which concern Executive Chef.

16. Performs other duties assigned by the Executive Chef.

General / Miscellaneous:

1. Ensures all Kitchen & Stewarding staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.

2. Compiles an annual vacation plan for the Kitchen & Stewarding department and maintains a monthly overview of vacation - and public holiday balance of all his/her staff and delivers a monthly consolidated summary to the Executive Chef.

3. He/she is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.

4. Assists in the operation as assigned by the Executive Chef.

5. Overlooks reservation and events correspondence from restaurants as required and assigned by Executive Chef.

6. Other duties as assigned.

Special:

1. Perform duties in a manner that respects Mövenpick Hotels & Resorts’ Core Behaviours which are Trust, Relationship, Entrepreneurship and Drive.

2. Carry out any other reasonable task (which may not be stated here) as requested.

Administration:

1. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible

2. The ability to respond properly in any hotel emergency or safety situation.

3. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.

4. The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for any loss or damage of said equipment.

5. Fill out the appropriate log sheets according our standard on a daily base

6. Be aware of accident prevention and help enforce safe work habits – zero accidents is our goal.

7. No employee to be on the property after working hours without signed authorisation from a manager except for meals in the staff cafeteria

8. Overtime will be approved on business demands by the Sous Chef or Executive Chef.

9. Any violation of the above-mentioned rules will be subject to disciplinary action.

Chế biến các món bánh, tráng miệng.

- Be discussed on the interview.

- Chi tiết được trao đổi tại buổi phỏng vấn

- To provide service that is sincere, warm and enthusiastic, ensuring the guests satisfaction.

- To take time and get to know the guests, and to be committed to service excellence.

Trao đổi khi phỏng vấn

DUTIES AND RESPONSIBILITIES

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, the direction may be given for tasks outside the scope of work described.

• Ensures that all activities are carried out honestly, ethically, and within the parameters of local law.

• Develop new techniques of service towards maximum guest satisfaction at minimum operating costs.

• Develop and maintain effective communications between all operating Teams.

• Performs other duties as assigned by management.

• Able to deal effectively with guests in a resort environment.

• Promote spa treatments and activities held at the “Sub Club”.

• Contributes to the morale and team spirit of the resort by maintaining effective relationships with colleagues.

• Performs additional duties as directed by supervisors.

• Makes appropriate suggestions and recommendations to the management for the general improvement of the resort.

• Is fully conversant with all health and safety, fires, and emergency procedures.

• Maintains a high standard of personal hygiene, dress, uniform, and body language.

• Is polite and professional in any situation where the image or reputation of the hotel is represented.

• Attends meetings and training as required by the management

• Recommend improvement on services and increasing revenue, etc. in relation to Experience Team.

• Perform any assignment as delegated by the General Manager, Resort Manager, Experience Manager, Experience Assistant Manager or Supervisor.

• Handle emergency cases according to the established policies & procedures, e.g. security and medical care, etc., when required.

• Be familiar and able to use the computer

• Office duties as per our checklists, cleaning and maintaining of Office area, all the material, Hiking trails, and Beach, and all the pertinent areas of the Resort.

• Assist with Children’s activities.

• Work flexible hours as required by the operation.

Trao đổi khi phỏng vấn

• Maintain a consistently high standard of service & product through clear management of the F&B Team, active involvement in the operations and hands-on approach.

• Hands on training, coordinating, organizing, leading and motivating F&B team members.

• Develop close working relationships with other departments, municipality and suppliers.

• Promote outlets and use innovative methods to generate revenue, increase average spends, covers and profitability while meeting productivity ratios and remaining cost effective.

• Handling guest complaints and thorough follow up and remedy all situations.

• Implementation of Accor brand and synergies with Ibis in manning and utilizing resources.

• Behaves and acts in an exemplary fashion, embodying the brand mindset.

• Conveys the hotel's image and atmosphere by providing a warm and friendly welcome, being available and frequently visible in the hotel

• Helps employees improve their skills and provides support for career development

• Manages, motivates and organises personnel in order to improve the quality and creativity of F&B and Recreation services in line with brand standards. Makes suggestions for improvement.

• Takes part in the definition of hotel strategy and implements it in the F&B and Recreation departments

• Improves the departments' results by increasing sales, improving the management of points of sale (restaurants, bars, 24hr service etc), spend and profitability

The Role

 To provide service that is sincere, warm and enthusiastic, ensuring the residents’ satisfaction.

 To take the time to get to know the guest, and to be committed to service excellence.

Key Deliverables and Responsibilities

Planning & Organizing:

1. To prepare and distribute the Al a Carte services requests in coordination with the A la Carte Services supervisor

2. To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve owner/resident/guest satisfaction levels as well as employee productivity and satisfaction

3, Perform regular Room Attendant's Performance Audit to ensure everyone has the same work quality. 

Administration:

1. To write and update the policies and procedures, as well as cleaning checklists for Hotel & Residential component.

2. Oversee the implementation of a training plan for all Housekeeping team and outsourced public area team members

3. Prepare and conduct employee performance appraisals in collaboration with the Executive Housekeeper.