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접속일 2017년 05월 30일 02시 18분 / 유료광고 마감 입니다.
 
PIC 괌 스카이라이트 뷔페 한식 부주방장 모집
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외부(로고) 내부 주메뉴1 주메뉴2
  
* 근무지역 해외 미국 괌 * 모집직종 주방장/조리장, 주방실장/조리실장, 조리사, 세컨급 조리사, 주방/조리 * 급여 협의후결정  
* 4대보험 가입 * 성별 무관 * 숙식 가능
* 휴무 협의후 결정 * 근무시간 협의 * 퇴직금
* 희망나이 무관~무관 * 희망경력 7년이상 * 희망학력 무관
  |  해외 미국 괌
지도 스카이뷰
확대 축소
 
*Interested candidates who wish to apply for this advertised position, please apply with an updated resume in English in Microsoft Word via e-amil : sd@phrkorea.com.
*본 채용 공고에 관심있으신 모든 지원자분들께서는 반드시 영문 이력서를 워드로 작성하시어 sd@phrkorea.com 으로 발송해 주시기 바랍니다.

Job Description

Job Title: Sous Chef – Korean Cuisine
Department: Food and Beverage
Reports To: Executive Chef
FLSA Status: Salary

SUMMARY:
This position is responsible for the financial and administrative duties of operating the Skylight restaurant. The Sous Chef’s main objective is to educate and mentor their employee’s into higher commanding positions with-in the PIC philosophy, standards and guidelines set forth. It is their job to motivate, educate, train and assist the staff in meeting. In this process, the Sous Chef is to create and maintain a friendly and professional atmosphere for both the guest and the staff. The Sous Chef is the role model of how one is to perform and act in the kitchen with employees from all departments. The Sous Chef – Korean Cuisine is directly responsible for all Korean kitchen functions including preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be
assigned.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Prepares a variety of Korean food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Ensures all staff stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Monitors preparation of items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Work with the Executive Chef to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Ensure employees are in proper uniform with safety shoes, chefs hats and thermometers.
• Attend weekly F&B meeting
• Attend monthly employee birthday party.
• Nightly closing report e-mailed to the Executive Chef and other Chefs
• Ensure all equipment is clean and in good working order.


SUPERVISORY RESPONSIBILITIES:

QUALIFICATIONS :
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:
A Culinary School graduate or equivalent, with at least 7 years experience in preparing traditional Korean dishes and knowledgeable in restaurant kitchen operations. Minimum 3 years management experience in a high volume, high quality, fast-paced dining hotel or resort environment.

LANGUAGE SKILLS:
English language skills required. Ability to read, analyze and interpret basic recipes and other menu preparation items

MATHEMATICAL SKILLS:
Able to understand how food cost works, also labor by percentage, FTE.

REASONING ABILITY:
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee is regularly required to sit; use hands to finger, handle or feel objects, tools, or controls; reach with hands and arms; and taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee regularly works indoors. The employee occasionally works near moving mechanical parts. The employee works in regularly works in close proximity to heat and heated objects. The noise level in the work environment is usually moderate to loud.


IMPORTANT NOTICES:
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to performed from time to time.

All essential duties and responsibilities as well as all the conditions in this job description are subject to change, with or without notice at the sole discretion of management.

This document does not create an employment contract, implied or otherwise, other than as “at will” relationship.
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