Chef De Cuisine

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 sent 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.