Executive Chef

**Hạn nộp**: 31/10/2024 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận Cầu Giấy - Hà Nội
Giờ làm việc
Giờ hành chính
Loại hình
Khách sạn/ Khu căn hộ
Ngành nghề
Bếp
Vị trí
Giám đốc, phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng
Cập nhật
10/10/2024 11:02
MÔ TẢ CÔNG VIỆC
Business Performance
- Set periodical budget & forecast
- Analyze monthly P&L and month-end reports, identify deviation from business plan goals
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation
- Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
- Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
- Supervise Senior Culinary 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 Executive 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 each Outlet and Banquet
- Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
- Identify market needs and trends in terms of food menus for both hotel guests and the local market
- Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
- 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 Senior Culinary 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
- Prepare payroll and gratuity reports
- Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Other Responsibilities
- Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
- 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 the Management of the Hotel.

QUYỀN LỢI ĐƯỢC HƯỞNG
Joining large International Hotel Chain
Opportunities for career advancement, training and development
Job transfer opportunities nationally & internationally
100% service charge earned during probation period
Accor employee’s benefits as per Hotel policies
Accor Heartist worldwide benefits with discounted rates in Accor Hotels worldwide + other benefits
YÊU CẦU CÔNG VIỆC
At least vocational certificate in culinary and with preference of Bachelor Degree in Culinary field
At least 5 year experience in culinary operation and management in senior management position of international operations or hotels with evidenced tracked record of achievements
Strong in inter-personality, leadership, and creative skill
Proficiency in English and computer literate
Strong in driving results and people management and development
YÊU CẦU HỒ SƠ
Please send your CV to The Talent & Culture Department