Chef De Cuisine

As Chef de Cuisine, you will be required to conduct your duty in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

Responsibilities
- Assist the Head of department with Team Members performance issues in compliance with company policies and procedures

- Assist the Head of department with recruiting, managing, training and developing the Team Members

- Assist the Head of department with setting departmental objectives, work schedules, budgets, policies, and procedures

- Responsible for department/ outlet targets and budgets.

- Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements.

- Monitor the appearance, standards, and performance of the Department Team Members with an emphasis on training and teamwork.

- Monitor staffing levels to meet cover business demands

- Allocate work duties to Supervisor/Team Members

- Maintain good communication and working relationships with all hotel departments

- Conduct monthly communication meetings, in the absence of the Head of department, and produce minutes.

- Daily check BEO and kitchen request and Set-up the shift schedules for associates in accordance with staffing guide / productivity requirements.

- Plan, prepare and implement high quality food products, and set-ups in all areas in the restaurant

- Work seamlessly with recipes, standards and plating guides

- Maintain all HACCP aspects within the hotel operation.

- Focus on constant improvement of training manuals and SOPs.

- Have a good understanding of the Hotel’s emergency procedures, Hotel security, fire regulations and all health and safety legislation and ensure implementation of those related to your department

- Have knowledge of the department procedures and standards; ensure the implementation all department procedures and standards

- Have knowledge of the hotel, its services, and facilities

- Handle equipment, tools, keys and supplies in proper way, kept in good working condition, regularly inspected, following instructions as directed, and ensure the team does the same

- Carry out lost and found procedures

- Ensure the standards of cleanliness and orderliness of all working areas

- Be environmentally aware

- Manage Guest requests in a timely and efficient manner

- Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

- Attend training and meetings when required.

- Assist with the implementation of kitchen plans send by Executive chef.

- Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.

Qualifications
- Can communicate in English

- Have required Certificates for the position as per Vietnam’s law

- Positive attitude

- Good communication skills, fluent in Vietnamese and good knowledge of English

- Committed to delivering high levels of Guest service

- Excellent grooming standards

- Ability to work with ownership as well within a team

- Flexible and reliable

- Excellent attention to details

- A passion for being on a winning team

- A passion for delivering exceptional levels of Guest service

- Strong work ethic

- Ability to work under pressure

- Flexibility to work late shifts

- Methodical and well organized

- Excellent leadership, interpersonal and communication skills

- Strong organizational, planning and analytic skills

- Proficiency preferred with computers and computer programs, including Microsoft Office and ability to communicate in English via Outlook

- Accountable and resilient

- Asian & Western & international Culinary Skills & Knowledge

- Minimum seven to ten years’ experience in Kitchen Operations, including at least four years as Sous Chef or 2 years as Chef de Cuisine with supervisory experience in a quality rated Hotel/Resort required.