Việc làm cho sinh viên Đại học Thái Bình Dương

Trao đổi khi phỏng vấn

- Chi tiết Công việc trao đổi tại Buổi phỏng vấn

Trao đổi khi phỏng vấn

Be discussed on the interview

As a Sous Chef you will assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or sections of food and beverage operations, including planning menus and costing, organizing special events, developing new dishes, maintaining quality food and comprehensive product knowledge.

Organize kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Tổ chức các hoạt động nhà bếp,chuẩn bị và phục vụ các món ăn, trong khi giám sát các thành viên của nhà bếp. Đảm bảo tuân thủ các quy định của địa phương liên quan đến sức khỏe, an toàn hoặc các yêu cầu tuân thủ khác, cũng như các tiêu chuẩn thương hiệu và các chính sách và quy trình địa phương.

- To be discussed in the interview

Be discussed on the interview

1. Chịu trách nhiệm kiểm soát về giá cả mua hàng hóa, vật tư

2.Tiếp nhận các yêu cầu cung cấp vật tư, hàng hóa, dịch vụ…từ các phòng ban có yêu cầu.

3.Đàm phán về giá cả, phương thức giao nhận hàng, thanh toán và các điều khoản liên quan đến công tác mua hàng.

4. Giám sát việc lập đơn hàng, hợp đồng hoặc mua trực tiếp các loại vật tư, hàng hóa…

5. Giám sát, theo dõi, đôn đốc tiến độ mua hàng và tiến độ cung ứng vật tư, hàng hóa, dịch vụ từ nhà cung cấp

6. Thực hiện các nhiệm vụ khác do cấp trên giao

1. Kitchen Operations

• Control of quality and quantity of produced items

- Controls quantity by adjusting production according to projected covers, using functions sheets, etc.

- Controls quality of produced product by overseeing preparation and maintenance of recipe cards.

- Controls portion and presentation.

- Obtains guest feedback by maintaining active presence in outlets during operating hours.

- Actively involves self in the quality checking of received goods.

- Suggests to Purchasing appropriate suppliers for goods needed for production.

- Directly involved in food cost forecasting and control.

- Regularly reviews existing menus and cycles with Executive Chef and EAM - F&B. Proposes new items, and coordinates menu development.

• Menu Planning & Theme Events

- Encourages team to come up with new ideas regarding menu items.

- Is directly involved in menu construction and engineering.

• Quality Standards

- Participates in creating special projects, themes, and festivals.

- Organizes backdrops for photo sessions.

• Market List

- Purchases items / decors needed for theme buffets.

- Sets and maintains service standards by:

 Clearly describing standards

 Constantly comparing Performance to standards.

 Makes / collates Kitchen market list on a daily basis.

• Others

- Responsible for kitchen outlet operations

2. Food Safety Management System

- While striving to produce food and beverage that are of international standard in taste and presentation, ensures full, strict and consistent implementation of policies, procedures and practices related to Food Safety Management System (FSMS), including but not limited to ingredients safety and control, temperature control and food handling.

- Practices self-discipline (and mobilizes own team) in implementing and safeguarding Food Safety Management System (FSMS) standards.

3. Human Resources

• Motivating Staff

- Motivates staff by providing positive feedback and reinforcement.

- Seeks out employee concerns and offers assistance.

• Duty Roster / Scheduling

- Oversees scheduling of kitchen staff to ensure maximum productivity.

• Staff Selection and Placement

- Assists Executive Chef in determining staffing levels per section.

• Performance Appraisal

- Makes recommendation on staff movements.

- Monitors performance of kitchen staff and communicates this to each staff on a regular basis through one-on-one counseling.

- Documents performance of kitchen staff through the annual performance review.

• Staff Discipline

- Ensures that kitchen staff adhere to the rules and regulations of the Resort by:

 Familiarizing self with the rules

 Communicating rules / standards

 Monitoring implementation of rules/standards

 Effective coaching / counseling and, if needed, disciplinary procedures when rules / standards are violated.

DAILY JOB DUTIES

• Inspects all kitchen outlets to ensure sufficient manning and maximum productivity.

• Ensures all correspondences are properly handled and responses sent out within acceptable timelines.

• Monitors supplies to prevent shortage of ingredients and other materials.

• Ensures implementation of Food Safety Management System (FSMS) policies, procedures and standards.

• Practices and role-models the Guiding Principles and the Core Values of Alma Resort.

• Become environmental friendly, reduce waste, recycle when possible, and reuse whenever applicable.

• Must be familiar with the CSR initiatives, Policies and Procedures, Guidelines, Rules and Regulations per CSR, including and not limited to CSR initiatives of the local and national government.

• Ensures compliance and application for all CSR job related decisions and activities, in relation to achieving the hotels CSR goals and objectives.

The above areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that maybe inherent in the job.

As Demi Chef de Partie you will support the Section Chef by preparing, presenting, storing and serving a selection of dishes. This role reports to the Chef de Partie/ Sous Chef.

In specific you will:

- Prepare, cook, serve and store the following dishes:

- Appetizers, Savories, Salads and Sandwiches

- Sauces: hot and cold

- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

- Poultry and Game dishes

- Meat dishes: meat marinades, carve meats

- Fish and shell fish: sauces for fish and shell fish, garnishing techniques and methods of service for fish

- Hot and cold deserts: decorate portion and present

- Chinese Regional Dishes:

Cantonese dishes

Sichuan dishes

Beijing dishes

Shanghai dishes

- Thai Regional Dishes

- Indian Regional Dishes

- Malay and Nonya Dishes

- Indonesian Dishes

- Japanese Dishes

- Vietnamese Dishes

- Asian Desserts

- Dim Sum

- Buffet Food

- Communicate politely and display courtesy to guests and internal customers.

- Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.

- Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information.

- Establish and maintain effective employee working relationships.

- Attend and participate in daily briefings and other meetings as scheduled.

- Attend and participate in training sessions as scheduled.

- Prepare in advance food, beverage, material and equipment needed for the service.

- Clean and re-set his/her working area.