Việc làm cho sinh viên Đại học Thái Bình Dương

Ca làm việc: Ca thẳng, ca gãy, ca closing (16h-24h)=> Xoay ca tuần

- Giám sát tất cả các hoạt động diễn ra tại nhà hàng trong ca làm việc.

- Đảm bảo chất lượng dịch vụ của nhân viên cấp dưới.

- Có khả năng giải quyết vấn đề về nhân viên cũng như với khách hàng

- Hỗ trợ công tác kiểm tra, quản lý hàng hóa.

- Hướng dẫn công việc cho nhân viên cấp dưới

- Thực hiện các công việc khác khi được quản lý yêu cầu. .-

Đảm bảo công tác vệ sinh, dọn dẹp sạch sẽ chuẩn bị phòng cho khách

Kiểm tra phòng khách check-out.

Nhận trả đồ giặt của khách.

Các công việc khác theo sự điều động của quản lý

- Thực hiện các kế hoạch bảo dưỡng định kỳ các trang thiết bị, bảo dưỡng sàn đá đúng qui trình đạt kết quả tốt nhất

- Phối hợp tốt với nhân viên khác cùng tổ, nhân viên kỹ thuật. Tuân thủ các chỉ đạo, phân công của giám sát, cấp trên

- Làm vệ sinh khu vực được phân công

As a Sommelier, you are required to possess/maintain an extensive knowledge of beverage products and promotions, to consult DOFB in beverage listings, restocking and more, in order to assist with drink recommendations and to deliver an overall excellent F&B experience to our guests.

Be part of an effective communicating network within the team between outlets and with other departments.

Support other operations outside of assigned responsibilities when required to ensure the overall success of F&B department and of the resort.

Là một Sommelier, bạn phải là người sở hữu / duy trì kiến thức sâu rộng về các sản phẩm và chương trình khuyến mãi, để tư vấn DOFB trong danh sách đồ uống, bổ sung và cung cấp thêm, để hỗ trợ các đề xuất về đồ uống và cung cấp trải nghiệm tuyệt vời dịch vụ F&B cho khách.

Hãy là một phần kết nối giao tiếp hiệu quả trong nhóm giữa các outlet và với các bộ phận khác.

Hỗ trợ các hoạt động khác ngoài trách nhiệm được giao khi được yêu cầu, để đảm bảo thành công chung của bộ phận F&B và của khu nghỉ mát

Công việc sẽ trao đổi cụ thể lúc phỏng vấn

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the overseeing and directing in all aspects of the food production.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to assist the Pastry Chef in utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production and purchasing.

2. The ability to make requisitions of all bakery items needed for the next day, with the assistance of the Demi Chef de Party - Pastry or senior chef’s on duty.

3. The ability to prioritize, plan and organise your daily tasks in order to ensure on time delivery as required.

4. To assist the Pastry Chef in the daily bakery kitchen operation as commis baker, and within the limits of established Mövenpick policies.

5. As the Bake he/she bakes bread, bread rolls and pastries in the bakery kitchen under the supervisor of the Pastry Chef.

Areas of Responsibility:

1. Responsible for the efficient and smooth running of bakery production within the designated bakery kitchens.

2. To produce, control and check the bakery products.

Operations:

1. He/she bakes bread, roll and pastries in the bakery kitchen under the supervisor of the Pastry Chef and as of designated recipes.

1. He/she is responsible for the quality and quantity of the bakery products prepared in the bakery kitchen.

2. He/she constantly inspects taste, temperature and visual appeal.

3. He/she makes sure that all breads, rolls and pastries are uniform and that established portion sizes are adhered to.

4. He/she is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.

5. To control standards of bakery production and presentation throughout the hotel.

6. Follow all kitchen regulations as outlined and directed.

7. Swipe in and out has to be done in uniform, not before getting changed.

Quality and Standard Procedures

1. Total knowledge & understanding of bakery preparation standard & procedure.

2. Take part in the setting and evolving the standards and procedures.

3. Responsible for hygiene standards with the steward supervisors, in bakery section, baker store room, baker refrigerators and work areas.

4. Ensure personal hygiene and grooming standards are as of company’s guideline.

5. He/she ensures personal cleanliness and proper discipline as of company’s guideline.

6. He/she assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware.

7. To work closely with the Pastry Chef on the quality control procedures.

8. To ensure that these control procedures are carried out consistently.

9. Make sure that all the Equipment and fixtures are maintained well and reports any faults and damage.

Administration:

1. 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.

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

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

4. No employee to be on the property after working hours without signed authorization from a Manager except for meals in the staff cafeteria.

5. Overtime will be approved on business demands by the Pastry Chef or Executive Chef.

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

- Conduct sales calls to all existing and new clients to increase awareness and establish supportive business relationships

- Identify and seek out prospective clientele

- Analyze and evaluate sales data. Discuss and establish strategies that will maximize the effectiveness of each activity

- Liaise closely with other departments to co-ordinate customer requests/requirements and ensure complete guest satisfaction

- Participate in sales activities including sales trips, both individually and in conjunction with the sales team

- Escort existing and potential clients onsite inspections to familiarize them with product

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the kitchen in all aspects of the food production.

Key Deliverables and Responsibilities

Planning & organizing:

 The ability to make requisitions of all items needed for the next day, with the assistance of the Demi Chef de Partie, Chef de Partie or Senior Chef’s on duty.

 The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.

 To work the assigned station / section, produce a consistent, high quality product.

 Ensure a courteous, professional, efficient and flexible service consistent with Mövenpick Hotels & Resorts Standards Policies & Procedures in order to maximize guest satisfaction.

Operations:

1. The ability to follow instruction and work closely with the Chef de Partie, Chef de Partie, and Senior Chef’s.

2. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.

3. The ability to work as directed on station of assignment under the appropriate chef de partie or senior chef.

4. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.

5. To wear uniforms according to Mövenpick standards.

6. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards.

7. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “first in first out” & “if you make the mess, you clean it up”.

8. The ability to follow HACCP guidelines and municipality regulations at all times.

9. The ability to follow clean as you go policy and keep work area clean at all times.

10. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.

11. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.

12. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels.

13. The ability to maintain a cooperative working relationship with fellow employees.

14. The ability to perform other tasks or projects as assigned by hotel management and staff.

15. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.

16. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests.

17. The ability to handle and rotate food according to established procedures.

18. The ability to maintain the work area and equipment in a safe and sanitary manner.

19. The ability to maintain a positive attitude and a professional disposition.

20. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.

21. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.

22. The ability to check and complete mise en place pars in setting up the station.

23. The ability to turn off all equipment ensuring no safety hazard has been left behind.

24. The ability to set up station properly and on time for each service period.

25. The ability to make sure all food is prepared by recipes designated by the Sous Chef or Executive Chef.

26. The ability to make sure quality and quantity meets our standard.

27. The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.

28. The ability to not leave your section without doing the final check.

29. The ability to be able to work in another area when needed and take part in cross training when directed.

30. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.

31. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.

32. The ability to be able to work unsupervised.

33. The ability to be able to be flexible to the business demands and working hours.

34. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.

35. The ability to be able to assist and direct the stewards with the daily cleaning tasks.

36. Breaks and meals, as laid down in the LSOP. 2 x 15 min. And 1 x 30 min. For lunch and dinner, depending on hours of work.

37. Follow all kitchen regulations as outlined and directed.

38. Swipe in and out has to be done in uniform, not before getting changed.

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.

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the overseeing and directing in all aspects of the food production.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.

2. The ability to make requisitions of all items needed for the next day, with the assistance of the Sous Chef or senior Chef on duty.

3. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

4. To supervise the assigned station / section, produce a consistent, high quality product.

5. Ensure a courteous, professional, efficient and flexible service consistent with Mövenpick Hotels & Resorts Standards Policies & Procedures in order to maximize guest satisfaction.

Key Skills and Requirements:

 Good knowledge of industrial kitchen equipment and procedures.

 Able to lift up to 30kgs.

 5+ years’ culinary experience in a high-volume, full-service restaurant, hotel & resorts.

 Degree or diploma of culinary school completion.

 Experience in preparing Western cuisine, Asian cuisine and Fine Dining.

 Knowledge of best practices for training kitchen staff and implementing kitchen procedures.

 High level of creativity and reliability.

 Flexible schedule required.

 Demonstrated knowledge and experience with Food Safety Regulations of HACCP.

Operations:

1. The ability to motivate, supervise and be a role model for employees to follow and learn from.

2. The ability to run the day to day operation of any area of the kitchen in the absence of Sous Chef or senior Chef on duty.

3. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.

4. The ability to distribute work equally to employees and follow up those instructions as per hotel standards.

5. The ability to train and develop junior chefs.

6. The ability to expedite the “food pass” for a la carte restaurants.

7. The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests.

8. The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.

9. The ability to act as a liaison between the Executive Chef, Executive Sous Chef and Sous Chefs and the line employees.

10. The ability to create, prepare and present menu items and specials as well as recipe preparation.

11. Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.

12. The ability to prepare stocks and sauces, meats and seafood’s using traditional Western Food Techniques.

13. To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break.

14. The ability to follow instruction and work closely with the Sous Chef, Executive Sous Chef and Executive Chef.

15. The ability to work as directed on station of assignment under the appropriate senior chef.

16. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.

17. To wear uniforms according to Mövenpick standards.

18. The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards.

19. The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” & “If you make the mess, you clean it up”.

20. The ability to follow HACCP guidelines and municipality regulations at all times.

21. The ability to follow clean as you go policy and keep work area clean at all times.

22. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.

23. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.

24. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels.

25. The ability to maintain a cooperative working relationship with fellow employees.

26. The ability to perform other tasks or projects as assigned by hotel management and staff.

27. The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP.

28. The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests .

29. The ability to handle and rotate food according to established procedures.

30. The ability to maintain the work area and equipment in a safe and sanitary manner.

31. The ability to maintain a positive attitude and a professional disposition.

32. The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.

33. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.

34. The ability to work closely with the senior chef in preparing mise en place.

35. The ability to check and complete mise en place pars in setting up the station.

36. The ability to turn off all equipment ensuring no safety hazard has been left behind.

37. The ability to set up station properly and on time for each service period.

38. The ability to make sure all food is prepared by recipes designated by the Sous Chef, Executive Chef or Executive Chef.

39. The ability to make sure quality and quantity meets our standard.

40. The ability to notify Sous Chef, Executive Sous Chef or Executive Chef of any problems or complaints as when they arise.

41. The ability to not leave your section without doing the final check.

42. The ability to be able to work in another area when needed and take part in cross training when directed.

43. The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.

44. The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.

45. The ability to be able to work unsupervised.

46. The ability to be able to be flexible to the business demands and working hours.

47. The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.

48. The ability to be able to assist and direct the stewards with the daily cleaning tasks.

49. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work.

50. Follow all kitchen regulations as outlined and directed.

51. Swipe in and out has to be done in uniform, not before getting changed.

Administration:

1. The ability to verify that all scheduled staff are present and signed-in.

2. The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.

3. The ability to communicate with the Executive Chef, Executive Sous Chef or Executive Chef on the performance of all employees and of the work performed.

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

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

6. The ability to handle and rotate food according to established procedures.

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

8. 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.

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

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

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

12. Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.

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

• To manage, supervise and coordinate the daily operation of the front desk and ensure that all reception and cashiering procedures are performed in accordance with established standards and procedures at all times to reach optimal guest satisfaction.

• Be visible in the hotel lobby and other public areas, particularly during busy times. Main duties include the greeting and escorting of all guests patronizing our hotel, especially guests of Russian nationality.

• To assist in the translation/interpretation in guest’s situation where proficiency of the Russian language is required.

• Meet and greet VIP Guests and major corporate clients upon arrival. Responsibilities will include dealing with all VIP & Regular Guests to the hotel.

• To anticipate guests’ needs and requests ensuring that their stay at the hotel is a memorable and magical one.

• Dealing with requests, queries and questions in a fast and prompt manner

• Ensure that all Guest complaints are handled promptly and completely

• Coordinate the services and special facilities provided to extended-stay Guests

• Demonstrate thorough knowledge of all credit procedures and ensure they are applied properly

• Offer current knowledge on all hotel products, services, policies, and emergency procedures