Việc làm cho sinh viên Đại học Thái Bình Dương

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.

Trao đổi trực tiếp trong quá trình phỏng vấn

Trao đổi trực tiếp trong quá trình phỏng vấn

As Commis, you will prepare mise- en- place and food and assist with food presentation as part of the kitchen brigade. I specific you will:

- Prepare kitchen equipment for use.

- Assemble and prepare ingredients for menu items.

- Prepare simple food items.

- Prepare food for service.

- Portion and plates food.

- Assist with checking and receiving goods.

- Store goods.

- Maintain storage areas.

- Clean and store equipment.

- Clean premises.

- Handle waste and linen.

- Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up./ - Cố gắng giải quyết các than phiền của khách trong ca làm việc và ghi lại toàn bộ vào sổ nhật ký để các ca làm việc khác theo dõi vấn đề.

- Handle cash register transactions./ - Xử lý quy trình đăng kí tiền mặt

- Preparing Mise en place and Set up, open and close assigned areas / - Thực hiện công tác chuẩn bị, sắp xếp, mở cửa và đóng cửa khu vực làm việc được giao.

- Maintain hygienic standards and procedures/ - Luôn duy trì các quy trình và tiêu chuẩn về an toàn vệ sinh.

- Establish and instruct staff in service and cashiering procedures./ - Hướng dẫn nhân viên về quy trình phục vụ và các quy trình liên quan đến thu ngân.

- Supervise the maintenance of service equipment./- Giám sát việc bảo quản các công cụ dụng cụ làm việc.

- Monitor standards of guest satisfaction and services./- Giám sát các tiêu chuẩn về sự hài lòng của khách và dịch vụ.

- Complete the other tasks and jobs which assigned by the leader./- Hoàn thành các nhiệm vụ cấp trên giao phó

As a Steward you assume primary responsibility for maintaining and cleaning kitchen equipment and tools.This role reports to the Chief Steward. You will be washing dishes, chinaware, flatware, cutlery, crockery, kitchen vessels and sweeping and mopping floors as well as cleaning and detailing equipment.

In specific you will:

Ensure the kitchen is clean, well maintained and organized at all times.

Ensure floors are dry and clean at all times.

Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.

Adhere to all sanitation guidelines.

Assist the Cooks and Servers as and when necessary.

Collects and removes trash from all areas of the operation following established procedures.

Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines.

Ensure waste bin area is kept clean and tidy.

Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers

Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.

Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.

Cleans and sanitizes dishes and related service ware following established procedures.

Trao đổi trực tiếp trong quá trình phỏng vấn

As a General Ledger Accountant you will be reviewing the final input into the general ledger from the various sources and identify and reconcile the items effecting the balance sheet and prepare reporting on financial results. This role reports to the Chief Accountant.

Among other tasks you will be reviewing reports, journals and accounts- payable inputs in the General Ledger. You will prepare month end journals, participate in the month end review and prepare the final input in the General Ledger. You will review Financial Reports and participate in the 3-month outlook, strategic plan, (re-) forecasting activities and budget.

Bạn sẽ là người xem xét đầu vào cuối cùng vào sổ cái từ nhiều nguồn khác nhau và xác định và đối chiếu các mục có ảnh hưởng đến bảng cân đối kế toán và chuẩn bị báo cáo về kết quả tài chính. Vị trí này có vai trò này báo cáo cho Kế toán trưởng.

Trong số các nhiệm vụ khác, bạn sẽ phải xem xét các báo cáo, nhập ký và các đầu vào phải trả trong Sổ Cái. Bạn sẽ chuẩn bị các nhật ký cuối tháng, tham gia đánh giá cuối tháng và chuẩn bị đầu vào cuối cùng trong Sổ Cái. Bạn sẽ xem xét Báo cáo tài chính và tham gia vào triển vọng 3 tháng, kế hoạch chiến lược, (tái)- dự báo hoạt động và ngân sách

- Trực tiếp chế biến các món ăn theo công thức, thực đơn và đảm bảo chất lượng, phù hợp với với gu của khách và văn hóa vùng miền.

- Kết hợp với phụ bếp và nhân viên dọn rửa làm vệ sinh khu vực và luôn giữ ngăn nắp, gọn gàng.

- Luôn cởi mở tiếp nhận những ý kiến khách hàng, cũng như đòng nghiệp để nâng cao chất lượng phục vụ.

- Tham gia đầy đủ các khóa đào tạo

- Thường xuyên tự học hỏi các món ăn mới, cách chế biến mới

- Tham gia đầy đủ các cuộc họp đầu ca hàng ngày

- Duy trì các tiêu chuẩn vệ sinh cá nhân, đồng phục, và vệ sinh hàng ngày trong khu vực bếp.

- Duy trì chất lượng món ăn, trang trí món ăn bắt mắt, hợp vệ sinh.

- Đảm bảo đủ trọng lượng, khẩu phần xuất ăn.

- Kiểm tra thực phẩm trước khi chế biến.

- Trước khi giao ca phải làm vệ sinh sạch sẽ và bàn giao nguyên liệu thực phẩm còn tồn.

- Kết hợp với các nhân viên trong bếp đảm bảo vệ sinh, không sảy ra tai nạn và an toàn cháy nổ.

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.

• Coordinate with Supervisor for arrival and departure list.

• Coordinate with boat team and AP team for boat and car arrangement.

• Ensure all arrivals and departures go smoothly.

• Coordinate with the Airline office for an updated flight schedule.

• Coordinate with Supervisor for room allocation.

• Transfer room allocation to HK and MA to check and ready villas.

• Coordinate with Butler for Guest’s departure flight ticket and confirm with the Airline office.

• -Coordinate with the concerned department (F&B, Spa, Sport Centre…) for activities availability and transfer to the Butler team.

• -Receive Guest booking (BBQ, private dinner, excursion, spa treatment…). Lock-on log book. Coordinate follow up with Butler and concerned department.

• Transfer information between Guests- Butlers – Managers- all Departments.

• Coordinate with the Butler team to make statistics of Incident report, Service Recovery, and report to Manager Team.

• Report Guest Temporary Residence to Police.

• Operator makes weekly or monthly stationery order and coordinate with butler and porter to transfer from store.

• Make daily welcome letter with GM signature and attach with resort map, spa letter, HK letter, registration card, monthly letter… to set up in arrival villa before guests check-in.

• Print daily news from online and setup at the lobby, send to Pearl Farm, Restaurant, main pool…

• Receive daily memo from Supervisor and complete the memo (update flight time, number of guests, boat transfer… and send to responsible departments and people