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Bencotto Kitchen (Italian Kitchen) Chef de Cuisine

Taipei, Taiwan

Bencotto Kitchen (Italian Kitchen) Chef de Cuisine

  • Taipei
  • Kitchen Division
  • Full time
  • Closing at: Dec 31 2021 at 23:55 CST

Duties and Supporting Responsibilities

 

Provide professional support to Bencotto Kitchen in the following:

 

  • Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
  • Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Guide the kitchen section chefs and all his subordinated in decision-making and judgment.
  • Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  • Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
  • Ensure disciplinary and grievance procedures are properly adhered to and followed.
  • Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Find ways to improve the efficiency of the operations, which will benefit our clients.
  • Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
  • Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
  • Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.
  • Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
  • Conduct fortnightly inspections of the kitchen and restaurant.
  • Plan co-ordinate and supervise all menu implementations in a timely manner.
  • Assist in the preparation and control of daily and weekly market lists.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Constantly strive to improve kitchen operating procedures.
  • Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.
  • Be responsible for the labor budget of the respective kitchen department.
  • Propose and initiate when approved, new services and products for our guests.
  • Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
  • Perform any other reasonable duties as required by the department head from time to time.
  • Be full in charge of kitchen operations.
  • Have daily guest contact and report feedback.
  • Comply with all hygiene standard required and have necessary training with staff.
  • Ensure maximum compliance to all FSS Policy and Procedure. To strive for improvement through daily training and continuous updating.
  • To comply with relevant hotel grooming standard and ensure proper standard is followed by all subordinate
  • To comply with all safety and security regulation.
  • Strictly adhere to all Policy & Procedure existing in the hotel.

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