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Chef ejecutivo

2482x804 - alimentos y bebidas para hoteles
2482x804 - alimentos y bebidas para hoteles
hotel-indigo-endorsed-logo-indigo-rgb-es
hotel-indigo-endorsed-logo-indigo-rgb-es

Hotel Brand: Hotel Indigo
Location: Taiwan, Chiayi County

Hotel: Alishan (CYIGO), 0182-0007、0190-0005、0190-0006、0190-0007 Gongtian Duan, Fanlu Township, Chiayi County, XXX

Número de trabajo: 120942

People

Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers   
Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance 
Recommend or initiate any HR elated actions where needed  
Drive a great working environment for teams to thrive – connect departments to create sense of one team  
Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests 
 

Guest Experience

Encourage guest feedback to improve guest satisfaction  
Answer guest questions about dishes and kitchen services 
Help the Food and Beverage Director with event planning 

 

 Responsible Business

You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests 
Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen  
Make sure food and drinks are secure and stored safely – always keep stock replenished to minimise waste  
Ensure that all kitchen equipment and environment are hygienic and working properly  
Always follow governmental regulations and company policies and procedures  
Ad-hoc duties – unexpected moments when we have to pull together to get a task done 

Financial

Complete forecasts, plans, and departmental production reports for management 
Help prepare the hotel’s annual budget and the setting of departmental goals 
Maintain costing and documentation of all dishes prepared and sold from the kitchen
 

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