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ผู้บริหาร Sous Chef

2482x804-โรงแรมห้องครัว
2482x804-โรงแรมห้องครัว
อินเตอร์คอนติเนนตัล
อินเตอร์คอนติเนนตัล

Hotel Brand: InterContinental
Location: Jordan, Aqaba

โรงแรม: Aqaba (รีสอร์ท Aqaba) (AQJHA), ถนน King Hussein, 2311

Job number: 139215

  • Assumes the duties and responsibilities of the Executive Chef in his absence 
  • Assists the Chef in the management of the day-to-day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence 
  • Controls and analyzes, on an on-going basis, the level of the following:
  • Sales
  • Costs
  • Issuing of food
  • Quality and presentation of food and beverage products
  • Condition and cleanliness of facilities and equipment
  • Guest satisfaction
  • Marketing
  • Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
  • Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
  • Assists the Executive Chef in planning and organizing successful Food and Beverage activities 
  • Conducts daily briefings and other meetings as needed to obtain optimal results
  • Attends and participates to other meetings as required by the administrative calendar
  • Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies 
  • Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
  • Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines
  • Participates in the preparation of the hotel's revenue plan and marketing programs 
  • Monitors local competitors and compare their operation with the hotel Food and Beverage operation
  • Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits

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