Work experience:
From 3 đến 5 năm cho vị trí tương đương
Gender: No gender requirement
Level: Supervisor
Job Description
The main task
Prepare goods such as cakes, cookies, pies, breads, etc. according to traditional and modern recipes.
Create new and attractive desserts to refresh the menu and attract customers' interest.
Decorate the cakes using different creams, toppings, etc. to make sure the presentation will be nice and attractive.
Monitor stock of baking ingredients like flour, sugar, etc and order accordingly within budget.
Check the quality of ingredients and the condition of the equipment and utensils used for cooking.
Guide and motivate pastry assistants and bakers to be more productive.
Identify staffing needs, help recruit and train staff.
Maintain a clean and tidy cooking area and adhere to health and safety standards.
Daily operation
Organize meetings at the beginning of the shift as required.
Directly disseminating new regulations and information of superiors so that employees in the department know, ensuring accuracy and timeliness.
Assign work to staff in the kitchen.
Plan production spending, then assign work to relevant positions.
Controlling the working process of employees, ensuring that the store's standard procedures are followed.
Staff training and calculations
Check the quantity and quality of incoming goods.
Check the quality of foods and ingredients available in the kitchen.
Check the quality of leftover foods and spices at the end of the working shift for proper preservation, processing and handling.
Make the decision to cancel food and goods that do not meet quality standards.
Directly provide professional guidance to kitchen staff, train new kitchen staff.
Directly set up working rules in the kitchen department; Establish policies and regulations in the kitchen that apply to each specific job and location.
Arrange a reasonable working schedule for employees, be flexible in personnel mobilization, arrange holidays and leave for employees.
Periodically, together with the head of the kitchen shift, evaluate the achievements and work results of all employees in the kitchen department; propose rewards, promotions, and salary increases for excellent individuals; give comments on the training plan for bakery staff.
Hygiene and food safety
Responsible for quality control of hygiene throughout the kitchen space.
Regulations on personal hygiene standards and uniforms for kitchen staff.
Organize for employees to clean the working area, tools and equipment used in the kitchen according to the process.
Ensure the hygiene quality of the dishes before serving to guests.
Instruct and supervise staff in the use and maintenance of common assets, equipment and machinery in the kitchen.
Manage Tools, Tools, Assets Kitchen Department
On a monthly basis, coordinate with the accounting department to inventory all kinds of assets, machinery, tools in the kitchen.
Guide, monitor the use and maintenance of assets, machinery, kitchen tools and utensils of employees.