Chef de Cuisine

• Work with team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing

• Supervise team to run their kitchens at high quality level whilst maintaining acceptable food cost

• Oversee the planning and implementation of effective food promotions

• Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through

• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department

• Monitor food standards in in-charged Outlet.

• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner

• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them

• Meet and interact with representatives of the local community and potential guests as required

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

• Interview, select and recruit team members

• Identify and develop team members with potential

• Conduct performance review with the team

• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Be well versed in hotel fire & life safety/emergency procedures

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by Executive Chef.

• Monthly service charge

• Employee benefit card offering discounted rates in Accor Hotels worldwide.

• Develop your talent through learning programs by Academy Accor.

• Opportunity to grow within your property and across the world!

Knowledge and Experience

• Vocational/Diploma from a Hospitality Management / Culinary school preferred

• Additional certification(s) in Food & Beverage will be an advantage

• Minimum 5 years of experience in managing food production & culinary operations in hotel/resort (Vietnamese, Asian food)

• Excellent reading, writing and oral proficiency in English language and Vietnamese

• Good working knowledge of MS Excel, Word, & PowerPoint

Competencies

• Strong leadership, interpersonal and training skills

• Good communication and customer contact skills

• Results and service oriented with an eye for details

• Ability to multi-task, work well in stressful & high-pressure situations

• A team player & builder

• A motivator & self-starter

• Well-presented and professionally groomed at all times

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