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CHIEF COOK / CHEF DE PARTIE

Company profile

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The penthouse Residence Co,.Ltd

The Penthouse Residence on Sothearos Boulevard were conceived to meet the desire for a luxurious condominium living space within the cosmopolitan city of Phnom Penh. With its bold and innovative architectural Western contemporary design, nothing has been spared in creating Cambodia’s first luxury condominium development. 36 floors of luxurious residence complemented by every amenity will result in nothing less than lavishing, from the spectacular panoramas of the city skyline to the attentive services of nothing but the best from our management team.


Job details

Job title: CHIEF COOK / CHEF DE PARTIE Featured Job
Job code:
Salary Type:
Sector: Private Sector
Industry: Restaurant / Food Services
Minimum salary: 0
Maximum salary: 0
Job Level:
Job type:
Country: Cambodia
Location: Phnom Penh
Job Category/ Job Function: Catering / Food Services, Quality Control
Description:

1.  General Tasks

Chief cook is assigned as a head of small section within kitchen operating. Chief cooks report to Sous chef and also be responsible for arranging, organizing and managing assigned section efficiency.

Follow  all company  policies  and procedures;  report accidents,  injuries,  and unsafe work conditions  to manager,  ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company

assets. Welcome and acknowledge guests according to company standards; anticipate and address guests’ service needs;  assist  individuals  with  disabilities;  thank  guests  with  genuine  appreciation.  Speak  with  other  using  clear  and professional

language; answer telephone using appropriate telephone etiquette. Develop and maintain positive working relationships with others.


2.  Essential Responsibilities

1.  Be able to perform  kitchen routine tasks as well as other tasks, which had been assigned  by kitchen management personnel.

2.  Be able to forecast guests’ needs and total number of guests would visit in a day so as to delegate to job the most efficiency manner.

3.  Be able to raise purchasing request base on kitchen daily consumption and adhere to kitchen   menus.

  • Be able to analysis and forecast number of guests would visit, amount of goods base on number of visit guests and other related information which would effect to consume goods on daily basis.
  • Ensure amount of purchased goods is met up to actual daily goods consumed

(amount of purchased goods must not excess 10% of actual daily goods consumed)

  • Making sure goods on-hand is not running out of stock by checking stock on  regular basis. If there is any out of authority issues occurred, report to sous chef / kitchen chef immediately for resolve.
  • Handle back the purchasing request to kitchen in-charge personnel once it is done.

3.  Arrange kitchen crew member to perform stock receiver duty once goods is been delivered. Be responsible of goods quantity and quality adheres to kitchen standards operation. Ensure quality of received goods is met up to kitchen chef expectation and

kitchen standards operation. Ensure quantity of received goods must not excess purchasing request form.

4. Be responsible for arranging, managing and quality maintaining of goods on-hand adhere to kitchen standards operation.

5.  Be responsible for stock quantity, quality and food hygiene safety of all stored goods by providing goods check on daily basis.

  • Monitoring and comparing goods on-hand to received goods and consumed goods. (On-hand = received

consumed)  when  checking  goods  quantity.  If unbalancing,  report  to kitchen  in-charged  personnel  for resolve.

  • Double check on food quality and expiration date of all stored goods, ensure food hygiene standards and food safety are followed of all time.
  • Report to on-duty kitchen in-charged when discover food safety and food hygiene standards are being violated.

6. Ensure all managed crew members follow FIFO (first in first out) at all time.

7.  Be able to provide cooking guidelines  to crew member and hand-on cooking if necessary.  Be responsible  for food quality of assigned section.

  • Strictly follow and maintain company recipes
  • Be responsible for maintaining food preparation circle and food processing protocols. Provide guidance to crewmember constantly to ensure kitchen standard operation is followed at all time.
  • Monitor food quality and ensure food quality is met standard before serving.
  • Never allow un-expected food quality to be served In case food quality is not met kitchen standard operation (food was cooked by crew members or by own cooking), need to recook and make a report on off cooked food to kitchen in-charged personnel /
  • restaurant in-charged personnel.

8. Assist kitchen in charged personnel / restaurant in charge personnel must focus on food decoration and food quality

  • Ensuring cooking counter/plates is maintain and met hygiene standards.
  • Ensuring food quantity and food quality is always ready to be served

9.  Be able to perform kitchen crew member tasks if necessary.

10.Follow solving problem procedures whenever discrepancies happened.

11. Monitor crewmember attendance base on weekly roster.

12. Be responsible of doing staff evaluation (base on company evaluate format) on weekly basis and report to kitchen chef.

13. Be  responsible  to  maintain  and  follow  city  firefighting,  food  hygiene  standard,  food  safety,  safety  at  work, preventative fire and explode adhere to city and company standard operating procedures at all time.

14. Be responsible to manage and maintain kitchen operating equipment adhere to kitchen operating standards. Report to kitchen in-charged personnel immediately if there is any damage occurred.

15. Be responsible to provide opinion on purchasing to replace or buy new kitchen equipment if needed.

16.Be responsible for training cooking method, company food recipes, cooking protocol… to crewmembers.

17. Attend internal department meetings, company training sections are compulsory.

18. Be able to perform other tasks when being assigned by kitchen management personnel.

 

How to apply

My Cpmpany name: The penthouse Residence Co,.Ltd

Address: #83B, Sothearose Blvd, Tonle Bassac, Khan Chomkamon, phnom penh, Cambodia

Contact person: Sem Vannak

Phone Number: 0964939255 / 092995252

Email: vannaksem@penthousecondo.asia

Status: Approved
Deadline: 2018-12-26 17:00:00
Premium job: Yes
Employer: The penthouse Residence Co,.Ltd
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