Chief Steward , Assistant Chief Steward Lê Tuấn Linh | ứng viên tìm việc Du lịch/Nhà hàng/Khách sạn tại Khánh Hòa

Tên trường: CAMBRIDGEVIETANH

Giai đoạn: 2012 -2015

Tên khoa: Ngoại ngữ và tin học văn phòng

Địa chỉ: Khánh Hòa

Ghi chú học tập: Certification informatics office: B(12/03/2012) Certification English: B(16/04/2012)

Tổ chức: Intercontinental Nha Trang

Giai đoạn: 1/2014 -Hiện tại

Hình thức làm việc:

Chuyên môn: - Guidelines steward to follow haccp - Check the weekly and daily event and operational requirements for the various departments and organize and prepare the relevant place - Plan a daily “Things to do” list and carry this out. - Ensure cleanliness of work areas, performance of staff conformance to establish procedures and maintenance of machinery and equipment - Supervising at all times, the effective running of the Stewarding section. - Compiling the working schedules, employing the casual. - Assists the Chief Steward in setting Stewarding goals and developing strategies, procedures and policies - Assists in determining the minimum and maximum stocks and controls the par-stocks of all material and equipment - Supervises the counting of inventories in coordination with employees of the accounting division - Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs - Works with Chief Steward in manpower planning and management needs - Works with Chief Steward in the preparation and management of the Department’s budget - Supervise storage, maintenance and preparation of the tableware and other equipment for issuance to outlets and functions, coordinating with other F&B section regarding their requirements. - Receive instructions for Steward from Chief Steward, relay information to shift-leader and check to see efficiency. - Oversees the preparation of kitchen equipment for use - Manage the receiving and storage of kitchen goods - Oversees the cleaning and storage of kitchen equipment - Oversee the cleaning of the premises - Oversee the removal of waste and waste management - Maintains a hygienic kitchen - Maintains high levels of personal hygiene for self and enforces hygiene standards for team - Manages all functions of the Stewarding operation to achieve the optimum departmental costs - Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation - Establishes and maintains effective employee and inter-departmental working relationships - Assists the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with haccp guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees. *Controls and analyzes, on an on-going basis, the level of the following: • Costs • Quality of support provided to other sections • Condition and cleanliness of facilities and equipment • Guest satisfaction *Conducts daily briefings and other meetings as needed to obtain optimal results *Handles administrative works and keeps up-dated files on the following Stewarding matters: • Finance • Standards • Training • Outlets • Meetings Miscellaneous - Handles all internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily - Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies - Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment - Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation - Conducts inventories in coordination with employees of the accounting division - Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs - Monitors local competitors and compare their operation with his operation - Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits - Actively assists all relevant associates with their PDP and KPO’s ensuring all necessary support is given to achieve their goals. - Works with Executive Chef to plan manpower needs as well as management needs - Works with Executive Chef in the preparation and management of the Department’s budget - Assist with the implementation and helps to maintain the hotels H.A.C.C.P policy - Actively participate in the hotels Green Engage and Earth Check programs aligned within the IHG standards - Actively work together with hotels nominated Pest Control Company to ensure all designated food production and service areas remain free of animal/pest infiltration and infestation. - Pro Active approach and involvement, control in the hotels breakages and breakage committee

Tổ chức: Restaurant Nam Kai-Lang Son city

Giai đoạn: 2012 -2014

Hình thức làm việc:

Chuyên môn: - Managers make work schedules and staff work on schedule -Responsible for equipment, Contact Technique Department for any problems. .-Controlling hygiene on schedule, meeting required standards -Keeping dishes, knives, folks, bowls and assuring they are put in right places -Treating and assuring cleaning chemicals, detergents, kitchen utensils, work equipment at required hegiene standard. -Responsible for everyday hygiene of the building, including kitchen, dining zone, cake zone, canteen, trash containing zone, delivery & reception zone. -Inventorying monthly and reporting on any damaged or broken things. -Responsible for cooperating with the kitchen department and relevant ones to prepare necessary equipment for organizing parties indoors and in the open air

Tổ chức: Sheraton hotel and spa Nha Trang

Giai đoạn: 2011 -2012

Hình thức làm việc:

Chuyên môn: Steward