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Head Chef

Job details

Job title: Head Chef
Job code:
Salary Type: Negotiable
Sector: Private Sector
Industry: Restaurant / Food Services
Minimum salary: 0
Maximum salary: 0
Job Level: Management (5 – 10 years’ experience)
Job type: Full-Time
Country: Cambodia
Location: Phnom Penh
Job Category/ Job Function: Hotel / Restaurant
Description:
  • Basic job receive from kitchen department control all section in kitchen using projection of the month, staff uniform, Staff meal, and staff level for set up
  • Prepare menu item for sale in restaurant, catering, coffee break menu, Buffet menu, cocktail menu, bakery pastry menu, promotion menu, hi tea menu, and costing all of the menu item using
  • Planning kitchen training, SOP kitchen training, P& P kitchen training, grooming and hygiene training, FFO training, food cost training, and general hygiene training
  • Kitchen set up, gas installation, set up, counter chiller set up, freezer set up,
  • Working table set up, shelf ling set up, dry story kitchen set up, steward place set up cold room set up, and refrigerator set up
  • Receives direct instructions from department manager and reports to him on majordevelopments within his field of activi­ties
  • operates closely with  the Outlet Service , F&B Managers to ensure that guest requirements and services are met and expedite with minimum delay.
  • Behavior and personal appearance will always be geared to the objective of being an example to all other subordi­nates as a well-disciplined leader. Strives to use a polite language and well groomed behavior in his relation with hotel guests, colleagues and staff.
  • Is responsible for the overall running of own outlet kitchen and undertakes any job assignments given to him. Strives to maintain an efficient and clean kitchen at all times
  • Trains, motivates and provides constant on-the-job training to all subordinates and new recruits.
  • Assists the cost controller during monthly stock-taking
  • Checks function sheets and menu daily and distribute workload to subordinates accordingly
  • Ensures that food quality, quantity and presentation are up to required stand­ards.
  • Promotes and maintains good working relationship between kitchen personnel and other F & B Service outlets
  • Constantly checks and ensures a suffi­cient flow of operating equipment in the kitchen.
  • Supervises work performance; prepares work schedules/leaves and attendance records; periodic assessments must be made to the general manager
  • Frequently checks staff on unnecessary wastage of food that might affect cost without cutting on quality and quantity.
  • Checks food supplies from the supplier for the kitchen to ensure good quality and freshness
  • Prepares daily market and grocery lists, issues maintenance work orders and requisitions for approval by general manager
  • Ensures that subordinates are following Hotel/Ministry of the Environment specific sanitation standards
  • May be called upon at times to perform other related tasks not included in this description.
  • Responsible for the direct supervision over all employees engaged in the opera­tion of the kitchens including those in Steward's Department. Observes legal requirements for good hygiene and sani­tation
  • Establishes and supervises job methods and cooking standards to maintain a high quality of food and service
  • Develops standard recipes for all dishes to ensure proper portion control, uni­formity of taste and quality; tests new products, recipes and formulas
  • Responsible for the direct supervision over all employees engaged in the opera­tion of the kitchens including those in Steward's Department. Observes legal requirements for good hygiene and sani­tation
  • Develops new cooking methods for im­provement of cuisines, maintain contact with other chefs and visits other kitch­ens to keep abreast of new development in food and equipment
  • Handles variety of correspondence re­garding customer complaints, suggestion for new dishes, requests for recipes, etc.
  • Prepares inventories, budget forecast and may revise work schedules for each month; reported on overtime, absenteeism and accidents, daily market orders, etc
  • Interviews and hires applicants for employment; responsible for training program and proper placement of employ­ees; sets up work schedules and job requirements
  • To ensure the average food cost by structure
  • To maintain the food quality safety and sanitation
  • To training all staffs regarding excellent factor food industry
  • Assigned the senior level staffs as   chef de parties .demi chef
  • To operation their management responsibility accordingly
  • Explanation how to control the cost and demonstration an about out lets Cost
  • To introduce new productivity when the promotion are started
Status: Approved
Deadline: 2019-07-31 09:04:00
Premium job: No
Employer: Sport, Hotel, Restaurant
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