Date de publication
11/09/18
Type de contrat
Emploi (12 mois)
Société
Aravinda Resort Ninh Bình
Localisation
Ninh Binh / Vietnam / Ninh Binh
Secteur(s)
Hôtellerie - Restauration - Tourisme
Référence
AR - Exe Sous Chef
Contact
Hoa My Linh
Téléphone : 0919210688
Contacter cette personne

Description du poste

1. Health and Safety, Fire and Security:

1.1 To be fully conversant with the Hotel’s Health and Safety Policies and Procedures. To ensure safe practices and adhered to in the department at all times.

1.2. To ensure a full understanding of the Hotel’s Fire polices and procedures, including the Main Kitchens fire evacuation procedures.

1.3. To be fully conversant with the Hotel’s Security Policies and Procedures.

1.4. To ensure all kitchen staff adhere to the hotel’s dress code and high standards of personal and food hygiene are maintained at all times.

1.5. To be fully conversant with all the current C.O.S.H.H legislation.

1.6. To assist in audits that are completed in the department, as and when requested by the Executive Chef.


2. The Main Kitchen:

2.1. To ensure that all food is prepared and presented in the kitchen to the set down standard, as shown in the S.O.P. Manual.

2.2. All Kitchen duties are completed as requested and to the standard as set down in the department’s S.O.P Manual.

2.3. To ensure that all staff fully understand the duties expected of them and the areas in which they work, as per rota requirements.

2.4. To ensure that the “Plat du Jour” is used for trying out new menu items. To implement successful dishes into the Al la Carte menu, as and when required.

2.5. To have commitment in researching new trends in eating out and actively offer advise.

2.6. To consider menu planning costs with regards to all tours, ensuring the best available possible profit margins are gained.

2.7. To maintain effective communications with the Food and Beverage Manager, the Executive Chef and the Restaurant Managers with regards to current business levels and customer demands, as well as offering advise with regards to ingredients and the presentation of dishes for the restaurants menu’s and any guest comments.

2.8. To ensure all hazards are recorded and reported immediately to the necessary parties and any action that may be required to be completed within a one week period.

2.9. To ensure all staff are briefed on all relevant matters concerning the kitchen on regular basis and all service staff fully understand all menu items, including specials and any changes that may occur.

2.10. To ensure that all daily ordering is carried out via the purchasing department and from the mandatory suppliers.

2.11. To ensure that the department never runs short of raw materials. Therefore has no detrimental effect on the customer.

2.12. All food stocks are stored correctly and in a secure environment. To ensure all refrigerator temperatures are checked and recorded at regular intervals, and any faults are immediately dealt with to avoid excess damage to stocks.

2.13. All hygiene audits and environmental checks, including internal and external checks are recorded at the time they take place, and when necessary immediate action is taken.

2.14. To display excellence in all methods of communication, including both formal and informal, written and verbal.

2.15. To ensure that all chefs within the main kitchen are capable of preparing all menu items, including specials and the T.D.H menus.

2.16. To assist the Executive Chef with all stock takes, as and when requested.

2.17. To identify areas for improvement within human resource availability in the department. In conjunction with the Executive Chef, to recognise and be committed, to the development of the staff through training in the Restaurants.

2.18. To ensure that all training is recorded in the department’s Training Records and are kept up to date at all times.

2.19. To ensure budgeted food gross profit percentage is attained within plus or minus one by the year end.

2.20. To deputise in the absence of the Executive Chef.

3. General:

3.1. To be fully conversant with the Hotel’s Disciplinary Policy and Procedures and the Code of Conduct.

3.3. To be fully aware of the short term and current promotional activities within the hotel.

3.9. To complete any other reasonable request that is given from the management.

Description de la société

Situated in a complex of majestic mountainous area inside Hoa Lu – the Old Capital, surrounded by natural sights and countryside life which is full of tranquility and chastity, Aravinda is the harmony of Ninhbinh’s outstanding features and very Vietnamese grace. All of those are presented through the exclusive architecture, healthy gastronomy style as well as the tenderness, sincerity we strongly expect to give you.
In Sanskrit, Aravinda means “blue lotus” which is the symbol of tranquility, belief and purified heart. These meanings have laid a foundation to construct different values in all facilities and services in Aravinda resort with the guideline of giving the tourists intriguing experiences.

Description du profil

To ensure the quality of food prepared and served is of a consistently high standard, as set down in the departmental S.O.P. Manual. To ensure the kitchen is run efficiently, effectively and as economically possible, in conjunction with and in the absence of the Executive Chef.