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Ensure manpower and staffing ratios are accurate per shift, must maintain a consistent high level of product quality and productivity.
Oversee facility and equipment in the responsible areas to make sure they are in complete working order.
Ensure that orders are produced in accordance with cycle times.
Ensure that the kitchen is clean, well-stocked and problem-free. Administer all aspects of food preparation, sanitation and employee routines. Maintain sufficient food orders for daily operations.
Support and emulate the work culture, policies, procedures, and standardization set for by the Executive Chef or Executive sous chef.
Must have good knowledge of food preparation methods and techniques.
Communicate with peers to achieve superior customer satisfaction and efficient utilization of manpower and facilities.
Six – seven years working experience required. Two year management experience required.
One year department experience preferred. Basic certification or diploma in culinary is required.
Microsoft Office knowledge required. Must present a well-groomed appearance.
Ability to communicate fluently in the local language of the workplace both verbally and nonverbally.Fluent in English or other is encouraged.
Familiarity with high-level restaurant operation is preferred.
Knowledge of diverse menus varying from breakfast to diner to daily specials is essential.
Must be able to work any shift and long hours when necessary.
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