Đoàn Hương Giang

Địa Điểm làm Việc Mong muốn: Nha Trang hoặc Đà Nẵng.
Mức Lương Mong muốn: Thỏa Thuận
Môi trường Làm Việc: Năng Động - Chuyên Nghiệp - Thân Thiện - Có Lớp Đào Tạo Chuyên sâu dành cho Quản lý - Được tạo cơ hội và môi trường học tập với các chuyên gia Ẩm Thực Uy Tín nước ngoài/trong nước

Main responsibilities:
 Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe
food and does so by meeting market / guest needs and falls within budgeted guidelines
 Works in conjunction with Food and Beverage Management team to ensure a quality product and service.
 Maintains Health and safety standards in the kitchen
 Be responsible for the cost-effective management of the kitchen team to maximize Food and Beverage profitability
 Management of the restaurant, room service, bar and conference food service operations on a day-to-day basis.
 Meet and where possible exceed guest and guest expectations, enabling the Food & Beverage operation of the hotel to be
recognized as a purveyor of consistent, quality and value for money cuisine.
 Respond to any changes in food styles and service trends as dictated by the market (hotel / guests)
 Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand
Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where
appropriate, and within company guidelines, if standards are not met.
 Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet
Health & Safety regulations
 Establish on-going On Job Training Programs within the department to meet Service Standards. Use Department Procedure
Manuals as a base for all service procedures training.
 Induct new staff into the team, department and Hotel in the first week of their employment following guideline
 Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures
Manuals

Main responsibilities:
 Setting up for Pre- Opening: In charge of costing, composing menu, making & following recipes. Checking OS&E, FE&E, PO,
Budget, …. Making Plan Trail Run of to Kitchen, managing staff, recruiting employees, Action plan, Food Cost. Develop
operation plan and revenue.
 Responsible for all activities of the department. And Compliance with hygiene standards and food safety (ISO) - HACCP
 Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and
does so by meeting market / guest needs and falls within budgeted guidelines
 Works in conjunction with Management team to ensure a quality product and service.
 Maintains Health and safety standards in the kitchen
 Be responsible for the cost-effective management of the kitchen team to maximize Food and Beverage profitability
 Management of the restaurant, room service, bar and conference food service operations on a day-to-day basis.
 Meet and where possible exceed guest and guest expectations, enabling the Food & Beverage operation of the hotel to be
recognized as a purveyor of consistent, quality and value for money cuisine.
 Respond to any changes in food styles and service trends as dictated by the market (hotel / guests)
 Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard
guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within
company guidelines, if standards are not met.
 Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health &
Safety regulations
 Establish on-going On Job Training Programs within the department to meet Service Standards. Use Department Procedure
Manuals as a base for all service procedures training.
 Induct new staff into the team, department and Hotel in the first week of their employment following guidelines.

giangnguyen.wyndham@soleildanang.vn - +84 905 177 888