Tổ trưởng bếp Tiệc/ Banquet CDP

• Under the guidance and supervisor of the Executive Sous Chef, within the limits of established policies, procedures and Food & Beverage recipes, oversees and directs all aspects of the banquet kitchen operation.
• Supervise the function of all Asian kitchen employees, facilities and cost, hence contribute to maximizing the overall F&B department profit.
• Control and analyze, on an on- going basis the following:
 Prepare with Executive Chef, Executive Sous Chef promotions to market needs.
 Prepare standard Recipes for Executive Chef Approval.
 Cleanliness, sanitation, hygiene.
 Sufficient production, quality level, presentation, Marketing and guest satisfaction.
 Guest satisfaction.
• Ensure that production is done with only the best quality at all times.

Support change and innovation.
Promote people development.
Maintain high performance culture.
Execute personal effectiveness.
Foster team focus.
Drive competitive advantage.

Employee benefit offering discounted rates in Accor Hotels worldwide.
Opportunity to grow within your property and across the world!
Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities.
Develop your talent through learning programs by Academy Accor.

Cập nhật gần nhất lúc: 2024-05-11 09:30:03