Executive Sous Chef/ Bếp Phó Điều Hành

• Đã tuyển xong
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

1. MANAGE THE DAILY KITCHEN OPERATIONS

• Assumes the duties and responsibilities of the Executive Chef in his/her absence.
• Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.
• Assists the Executive Chef in developing popular menus offering guests value for money in accordance with Accor guidelines
• Assists the Executive Chef in planning and organizing successful Food and Beverage activities.
• Plan, prepare and implement high-quality food and beverage products, and set-ups in all areas in the restaurant.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction. 
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Prepare menus as requested, in a timely fashion. 
• Work on new dishes for food tastings and photo taking. 
• Control stations within the kitchen. 
• Advise new menus and seasonal food concept changes with the help of the Executive Chef. 
• Liaise with Executive Chef daily to advice on challenges they face, ensuring that guests will experience no delays during the service period.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. 
• Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet. 
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation. 
• Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

2. CONTROL AND ANALYZE ALL COSTS RELATED TO THE KITCHEN DEPARTMENT

• Controls and analyzes, on an on-going basis, the level sales, costs, quality and presentation of food products, equipment, guest satisfaction, marketing.
• Exercise maximum control on wastage to achieve optimum profitability.
• Prepare the necessary work orders for the Engineering department.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
• Participates in the preparation of the hotel's revenue plan and marketing programs .
• Works with Executive Chef in the preparation and management of the Department’s budget

3. ORGANIZE ADMINISTRATION OF DEPARTMENT

• Works with Executive Chef in manpower planning and management needs.
• Assists the Executive Chef with select team members who display qualities and attributes that reflect department standards..
• Attend communication meetings and ensure that all assigned team members receive this communication.
• Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• Check that the quality of food prepared by team members meets the required standard and make necessary adjustments.
• Assists the Executive Chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
• Make sure to check and remind all kitchen staff to maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Responsible for periodically checking and monitoring HACCP standards and ensuring all kitchen areas/kitchen staff comply with HACCP standards

Quyền lợi được hưởng

1. Salary and Allowances.

Full Salary & monthly Service Charge in probation period.

Relocation allowance by ranks.

Home Visit allowance.

2. Benefits

Supported housing staff with full amenities and entertainment area.

Support shuttle bus to Resort

Full meals during the work shift and day off.

Uniforms are provided according to Hotel standards.

International working environment, joining training courses according standard of Accor.

05 Working day | 02 day off per week

All Heartist card apply for all Accor Hotels.

3. Insurance policy

Social Insurance in Probation Contract

Suncare Insurance according to the provisions of policy SunGroup

Special promotion for resort service by rank

Yêu cầu công việc

• Minimum 3 years in a similar role with Luxury 5* brand experience required 
• Degree in Culinary science or related certificate. 
• Develop SOP’s and Kitchen training manuals . 
• Have knowledge and certifications related to HACCP 
• High level of leadership and empowerment of Kitchen team 
• Ability to spot and resolve problems efficiently

Yêu cầu hồ sơ

If you are interested, please contact our Recruitment team via:

• Apply to via hoteljob.vn.
• Submit CV to email: Linh.Hoang accor.com
• Tel: 0388 117 333 (Mr.Linh)

*Note that ONLY shortlisted candidates will be contacted.

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