Junior Sous Chef

เครื่องดื่ม/อาหาร/ภัตตาคาร

วันนี้
- คุณสมบัติพื้นฐาน
- งานประจำ- 3 - 5 ปี- กรุงเทพและปริมณฑล- มัธยมศึกษา- 25,000 - 30,000 บาท/เดือน- หน้าที่และความรับผิดชอบ
- The JR sous chef is responsible for the succesful daily operations, daily cost management & desired service level goals set by the management.- Along with the director & executive management, the JR Sous must guide, monitor & support their section teams and service operations teams.- They must deliver a committed and ongoing leadership presence for their teams. Set and keep high standards for themselves and their teams.- The JR sous chef is expected to learn new techniques and recipes proactively, and engage with menu developments & food research for all sales channels while ensuring a high level of product integrity across all menu channels.- The JR sous chef must assist and co-develop all line staff in daily operations to team trainings to increase the team growth and product quality of the restaurant.- Maintain a continuous and dedicated supplier relationship aligned with the executive leadership team.- Exert control & manage their section teams in all cost relevant efforts. Support the accounting team to maintain cost control to achieve food costing & margin goals.- Responsible for recording and ensuring team compliance in cost control & “no-food-waste” management.- Key Responsibilities:
- 1. Maintain all standards of products across all section areas, as set forth by the Management. Proactively support fellow leadership team members in this effort to be a valued member of this leadership group.- 2. Empower and lead their designated section teams, to help them reach and surpass the restaurant quality goals. Respond to leadership corrections and constructive feedback to develop their own skills.- 3. Ensure a quality control approach to all areas of their sections, from receiving to preparation to service. Achieve team compliance by leading, and interact proactively with executive leadership team.- 4. Assist executive leadership team with an ongoing overview of daily sales vs invoices & further cost control systems. Ensure team comply with monthly data recording, inventory and submission of cost of goods to accounting.- 5. Maintain an accurate document library to ensure continuous recording of knowledge and retrieval of R&D information. Including ingredient testing, food safety and product quality assurance.- 6. Identify and test new equipment, kitchen design, small wares and procedures to improve operational excellence at store / sales channel level.- 7. Assist to benchmark and research products, ingredients, and equipment with the market leaders and comparable competitors.- 8. Develop networks and build relationship with supplier and industry resources to transfer knowledge to the organization.คุณสมบัติ

1. Minimum 3 years experience of culinary leadership at restaurant or outlet level is expected. And a minimum of 7 years in professional kitchens.
- 2. Growing understanding of food service consistency of execution through process/procedures, recipes, and system documentation.- 3. Supply chain experience to understand and develop supplier relations to further the business.- 4. Knowledge of raw material and ingredient functionality. Knowledge of kitchen equipment and functionality.- 5. Be self-motivated, a strong team player and enable to work under pressure- 6. Excellent communication, interpersonal and leadership skills- 7. Decent command of English and computer literacy- Competency Required:
- Guiding operations into Results- Customer Focus Innovation- Building and Driving Team- Coaching and Developing Others- Empowerment and Delegation- Authenticity and Integrity- Personal Attributes- Planning and Organizing- Problem Analysis and Decision Making- Technical/Professional Knowledge and skills ดูคุณสมบัติเพิ่มเติม
- สวัสดิการ
- Service charge & tip
- การฝึกอบรมและพัฒนาพนักงาน
- ทำงานสัปดาห์ละ 5 วัน
- ประกันสังคม
- ประกันสุขภาพ
- เครื่องแบบพนักงาน, ชุดยูนิฟอร์ม

ดูสวัสดิการเพิ่มเติม