Trách nhiệm chính

• Develop, design, or create new culinary applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
• Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Maintain food preparation handling and correct storage standards.
• Recognize superior quality products, presentations and flavor.
• Plan and manage food quantities and plating requirements for the restaurant.
• Communicate production needs to key personnel.
• Assist in developing daily and seasonal menu items for the restaurant.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and right temperature of all food products.
• Estimate daily restaurant production needs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented and create decorative food displays.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Supervise and manage restaurant kitchen employees; manage all day-to-day operations; understand employee positions well enough to perform duties in employees' absence.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Ensure and maintain the productivity level of employees.
• Ensure employees are cross‑trained to support successful daily operations.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Set and support achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understand the impact of kitchen operation on the overall property financial goals and objectives and manage to achieve or exceed budgeted goals.
• Effectively investigate, report and follow‑up on employee accidents.
• Know and implement company safety standards.
• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day‑to‑day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Set a positive example for guest relations.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service.
• Handle guest problems and complaints.
• Interact with guests to obtain feedback on product quality and service levels.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manage employee progressive discipline procedures.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Use all available on‑the‑job training tools for employees.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Provide information to supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.

Yêu cầu

• High school diploma or GED with 4 years experience in culinary, food and beverage, or related professional area.
• Or 2‑year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related professional area.

Hình thức làm việc

• Onsite at East West Ave of Hon Thom, Phú Quốc.

Thông tin khác

• Job Number: 26131080.
• Job Category: Food and Beverage & Culinary.
• Schedule: Full Time.
• Position Type: Management.
• Located Remotely? N.
• Location: East West Ave of Hon Thom, Hon Thom Island, Phu Quoc 0, Vietnam.
• Job Type: Full Time.
• No salary specified.
• No application deadline.