Chef De Cuisine/Bếp trưởng bộ phận (Bếp chính)

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.