Sous Chef (Wok 1)
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Sous Chef (Wok 1)

Hilton

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Sous Chef (Wok 1)

À propos du poste

The Wok 1 is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards.

 


What will I be doing?

 

 

  1. To maintain a high customer service focus by approaching your job with the customers always in mind.
  2. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with
  3. both customers and colleagues.
  4. To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or
  5. knowledge in order to improve your personal performance.
  6. To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested
  7. of you.
  8. To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
  9. To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
  10. To ensure that all Food Safety System polices and guidelines are followed and implemented.
  11. Closely monitor food requirements in the outlet ensuring all incoming food items are of correct quality, quantity and are received
  12. and transported to outlets as per FSS requirements.
  13.  To develop and build a solid and stable team environment and to coach and develop all subordinates.
  14.  To maintain the budgeted costs without effecting the operation or set standards.

What are we looking for?

 

 

  1. For direct supervision of the following employees:
  • Chef de Parties
  • Commis 1 & 2
  1. To assess and monitor cleanliness on a daily basis, liaising with the Chief Steward and Chief Engineer to ensure all equipment remains clean and in good working order.
  2. To assist in general food production work where required.
  3. To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
  4. To effectively manage the performance of employees, ensuring that policies and procedures are observed and adhered to consistently.
  5. To liaise closely with the Executive Chinese Chef or direct superior, ensuring food quality and preparation techniques are of the highest standard.
  6. To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
  7. Food Safety and Hygiene: The implementation of the Food Safety System (FSS), to ensure that all policies and guide lines are implemented, trained, monitored and followed.
  8. To follow, train and monitor Hiltons Fire & Safety procedures.
  9. Ensuring all Hotel policies and procedures are correctly observed and followed.
  10. To conduct regular communication meetings and training sessions to ensure that skills and knowledge remain at an optimum.

Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.

 

 

 

Fermé

Sous Chef (Wok 1)

Kuala Lumpur, Malaisie

Temps plein, Indéfini

Date de début du contrat:

Date d'entrée en fonction (au plus tard):

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