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Mô Tả Công Việc
- Prepare and arrange duty rosters for team members in a structured and efficient manner.
- Coordinate, supervise, and monitor daily tasks of team members; provide timely reminders and corrective actions when necessary.
- Provide ongoing training, coaching, and necessary updates to subordinates, with focused development support for underperforming team members.
- Offer hands-on guidance and operational support during service, particularly in high-volume periods or when mentoring junior or underperforming staff.
- Review shift handover logbook, guest forecasts, menus, and projected covers; arrange manpower and supervise team performance during the shift.
- Inspect and ensure sufficient ingredients and supplies for set menus, buffet, and à la carte service.
- Inspect and ensure sufficient ingredients and supplies for set menus, buffet, and à la carte service.
- Directly prepare bakery products; inspect and support pastry staff in executing recipes according to established standards; ensure proper application of fundamental culinary knowledge including food preparation, processing techniques, and product identification.
- Report to the Executive Chef on matters related to team supervision, food safety and hygiene compliance, goods receiving, stock control, and other operational issues.
- Participate fully in company and corporate training programs.
- Complete assigned reports in accordance with the approved plan and timeline.
- Coordinate effectively with other departments to ensure smooth and seamless operations.
- Perform other duties as assigned by superiors.
Yêu Cầu Công Việc
- Education: High school diploma or vocational training certificate in Culinary Arts or a related field.
- Certifications (if any): Valid diploma or professional certificate issued by a competent authority.
- Minimum 2 years of experience in a Team Leader position within a similar scale of operation including:
- Minimum 1 year of experience in inventory and food cost control, pre-processing management, asset management, and kitchen hygiene supervision.
- Minium 0.5–1 year of experience in food quality control and food safety management.
Hình thức
Quyền Lợi
- Working 5.5 days per week.
- Full salary and service charge provided during the probation period.
- Competitive salary, with staff accommodation or transportation allowance provided.
- Full benefits including insurance, annual leave, and holiday bonuses.
- Relocation support and annual home visit benefits.
- Annual Leave: 12 days of annual leave, with 1 additional day added each year.
- Employee Birthday: one paid day off and birthday gift.
Mức lương
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