CÔNG TY TNHH VICTORIA CẦN THƠ

- Supervise all the daily operation.
- Check the daily booking for the restaurant.
- Assign the work to staff.
- Accomplish correctly the entire tasks given by his direct superior and complete his task on time.
- Control the quality, hygiene and presentation of all dishes prepared in his work area.
- Serve food according to the procedures of his outlet.
- Check the cleanliness of his work area, equipment, material and storage.
- Control and apply strictly all policy, regulation and procedures of the hotel.
- Inform the kitchen and restaurant staff about all dishes sold in his outlet (availability, presentation and prices).
- Control the appearance, cleanliness and hygiene of his staff.
- Communicate and report regularly to his direct superior concerning the daily operation.
- Attend all F&B meetings.
- Attend all training programs provided by the F&B management.
- Replace the Executive Chef in his absence.
- Pay particular attention to the needs of the guests.
- Stay well groomed as per procedures.
- Improve the quality of his production.
- Relate well with all the staff under his supervision; follow the quality service standards for his internal customers.
- Prepare and explain the standard recipe for each dish to the staff, jointly with the Executive Chef.
- Make weekly and monthly inventories of the quality and quantity of food stock and storage.
- Order to the suppliers all the goods needed for the daily operation.
- Check the supply of all items requested by his outlet.
- Control the receiving, the storage and stock of the goods; send it back if unsuitable.
- Develop and implement procedures for minimizing wastage.
- Control and organize the work schedule of the kitchen staff in accordance with the forecast.
- Develop training and development plans for his staff; implement and evaluate these plans.
- Perform other duties as maybe assigned.
* GENERAL
Work location: Within and outside the hotel
Working days: 6 days per week
Working hours: 8 hours per day

* JOB REQUIREMENTS
High School / University graduated – English fluent in both writing and speaking –
Computer use – Word & Excel

* PRINCIPAL ACCOUNTABILITIES
- He is responsible for the kitchen operation.
- He prepares and serves food in accordance with the standards established by the Executive Chef.
- He leads by example and manages the performance of his staff.
- He is in charge of the maintenance of all equipment and material in his work area.
- He assists the Executive Chef in ensuring that the guest satisfaction standards are implemented.

* DIMENSIONS OF THE JOB
Budget: Yes
Number of persons reporting to you directly: 27
Number of persons reporting to you indirectly: No
Level of authority: Assist HOD

* WORKING CONDITIONS
Travel within the country: No
Travel within the region: No

- Candidates working in a dynamic and professional environment.
- Participating in social insurance, health insurance, unemployment insurance, ... according to the Labor Law.
- Allowance for 01 meal meal in between shifts.
- Monthly service charge bonus.
- Salary can be negotiable.

* Hình thức tiếp nhận hồ sơ tốt nhất:
- Đơn xin việc – CV (Tiếng Anh)
- Sơ yếu lý lịch (có xác nhận của địa phương)
- Đơn xác nhận hạnh kiểm (có xác nhận của địa phương)
- Bằng cấp (sao y) – tốt nghiệp, anh văn, tin học, …
- Giấy Chứng Minh Nhân Dân / Căn Cước Công Dân (sao y)
- Giấy khám sức khỏe
- 4 tấm hình 3x4

* Gởi về Phòng Nhân sự - KS Victoria Cần Thơ
Cồn Cái Khế, Phường Cái Khế, Quận Ninh Kiều, TP. Cần Thơ
Tel: 0292.3810.111 / Fax: 0292.3829.259