Vikings Luxury Buffet Restaurant Vacancies

Purchasing Assistant   Sous Chef  Chef de Partie  Commis  Purchasing Assistant
Responsibilities:- Processes material requests of Support, FOH and/or BOH Departments. - Requests quotation from different suppliers. - Prepares purchase order for approval of the Management Team. - Monitors the purchase ordered items to avoid over-stocking of supplies. - Purchases and pick-ups supplies. Prepares invoices and liquidation of supplies purchased. - Accommodates some errands from other departments such as messenger jobs, courier and payment to suppliers. - Establishes rapport with the different suppliers. - Performs other tasks that may be assigned from time to time. Requirements: - Accountancy graduate or any business related courses. - Male or Female, 21 - 30 years old. - 1 year or more work experience, preferably from hotel and/or restaurant industry. - Pleasing personality and positive attitude. - Good communication skills (both written and oral). - Willing to work extended hours. Computer literate (MS Office applications). - Other job details will be discussed during the interview. ------------------------------------------------------------------ Sous Chef Duties and Responsibilities: Essentially, the sous chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The sous chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Outside of the kitchen, the sous chef may be responsible for staff scheduling and, depending on the establishment, may even have a hand in apprenticeship development schemes as well. A large portion of a sous chef’s duties, however, are administrative, sometimes taking up to a quarter of his or her work hours. Requirements:a. Hotel and Restaurant Management graduate or any culinary related courses. b. Male or Female, 30 - 50 years old. c. 5 years or more work experience in supervisory or managerial level, preferably from hotel and/or restaurant industry. d. Pleasing personality and positive attitude. e. Good communication skills (both written and oral). f. Willing to work extended hours. g. Computer literate (MS Office applications). h. Other job details will be discussed during the interview. ------------------------------------------------------------------ Chef de Partie Duties and Responsibilities: A chef de partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise. Requirements:a. Hotel and Restaurant Management graduate or any culinary related courses. b. Male or Female, 25 - 40 years old. c. 5 years or more work experience in supervisory level, preferably from hotel and/or restaurant industry. d. Pleasing personality and positive attitude. e. Good communication skills (both written and oral). f. Willing to work extended hours. g. Computer literate (MS Office applications). h. Other job details will be discussed during the interview. ------------------------------------------------------------------ Commis Duties and Responsibilities: Working as a commis chef involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen. The most successful commis chefs are fast learners who actively develop their skills and are not afraid to ask senior chefs as many questions as necessary. A commis chef will work on many different teams before they move on to a higher chef role; therefore, a commis chef must be able to effectively communicate with other members of the kitchen staff. This includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a commis chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. Although the commis chef is one of the lowest-ranking members of the kitchen staff, it is still an important role. The decisions that the commis chef makes in his or her role will impact the quality of food that the kitchen produces. Like all members of the kitchen staff, the commis chef must maintain high standards of health and safety, including personal hygiene. The commis chef must also perform many basic tasks of food preparation and organization in the kitchen. Sometimes these tasks will seem mundane; however, they are still vital to the successful operation of the kitchen. Requirements:a. Hotel and Restaurant Management graduate or any culinary related courses. b. Male or Female, 20 - 30 years old. c. 1 year or more work experience, preferably from hotel and/or restaurant industry. d. Pleasing personality and positive attitude. e. Good communication skills (both written and oral). f. Willing to work extended hours. g. Computer literate (MS Office applications). h. Other job details will be discussed during the interview. ------------------------------------------------------------------ Cashier Responsibilities:Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. Establish or identify prices of goods, services or admission, and tabulate bills using calculators, or cash registers. Greet customers entering establishments. Issue receipts, refunds, credits, or change due to customers. Maintain clean and orderly checkout areas. Monitor checkout stations to ensure that they have adequate cash available and that they are staffed appropriately. Offer customers carry-out service at the completion of transactions. Receive payment by cash, check, credit cards, vouchers, or automatic debits. Resolve customer complaints. Sort, count, and wrap currency and coins. Calculate total payments received during a time period, and reconcile this with total sales. Compile and maintain reports and records. Keep periodic balance sheets of amounts and numbers of transactions. Sell tickets and other items to customers. Performs other tasks that may be assigned from time to time. Requirements:Accountancy graduate or any business related courses. Female, 21 - 35 years old. 2 years or more work experience in cashiering, preferably from hotel and/or restaurant industry. Pleasing personality and positive attitude. Good communication skills (both written and oral). Willing to work extended hours. Computer literate (MS Office applications). Other job details will be discussed during the interview. ------------------------------------------------------------------ Food Safety & Hygiene Officer   Responsibilities:- Responsible for ensuring overall hygiene activities in the restaurant. - Conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety. - Evaluate the corrective actions taken for the non-conformance noted during the audits. - Monitor and check the personal hygiene conditions & working habits of the staff. - Identify and report structural deficiencies in the food operation. - Manage and maintain an effective pest control system. - Manage and maintain a satisfactory waste disposal system. - Review and follow up on the microbiological results from food laboratory. - Manage and maintain the traceability system established. - Manage and review food complaints effectively. - Manage and maintain food safety documentation and records. - Periodically review the food safety system. - Conduct training in food safety and hygiene for the food handlers. - Review the implementation of food safety skills of staff. - Ensure the top management is fully aware of high risk areas for the food-borne illness. - Processes requirements for HACCP certification; Maintains HACCP standards; Maintains GMP. - Performs other tasks that may be assigned from time to time. Requirements: - Bachelor in Food Technology or Food Safety; Diploma in Food Handling and Safety/Certification in Food Safety and Hygiene. - Male, 25 - 40 years old. - 3 years or more work experience in food safety and hygiene, preferably from hotel and/or restaurant industry. - Pleasing personality and positive attitude. - Good communication skills (both written and oral). - Willing to work extended hours. - Computer literate (MS Office applications). - Other job details will be discussed during the interview. Qualified applicants may email their updated CV or Resume with recent photograph, transcript of records, and pertinent credentials/certificates to josemykelavellanosa@gmail.com Only shortlisted will be notified. Human Resource Department VIKINGS LUXURY BUFFET RESTAURANT Upper Ground Floor, Fountain Court, SM Lanang Premier, Lanang, Davao City (082)285-7239 http://vikings.ph/
Start:	Immediately
Duration:	Permanent
Type:	Full Time
How to apply:	Email, walk-in
Company:	Vikings Luxury Buffet Restaurant
Contact:	Jose Mykel R. Avellanosa
Phone:	(082)285-7239
Fax:	(082)285-7239