Executive Sous Chef

2 weeks ago

Ho Chi Minh City, Vietnam MGallery Hôtel Des Arts Saigon Full time

**Job Description**:

- Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
- Ensures that the Culinary Departments respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.
- Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensures that culinary employees work in a supportive and flexible manner with other departments.
- Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
- Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
- Works with the Purchasing Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
- Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
- Oversees the quality and variety of food and beverages served in the Heartist Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
- Ensure that all outlets and banquets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures and Minimum Standards.
- Monitor service and Food and Beverage standards in all outlets and banquets. Work with the Outlet Managers, banquet Service Manager and respective Chef de Cuisine to take corrective action when necessary.
- Establish and implement performance standards for the Commissary Kitchen and closely work with the Purchasing Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
- Conduct frequent and thorough inspections together with the Executive Chef.
- Frequently verify that only fresh products are used in Food and Beverage preparation.

Work Experience
- Minimum 2 years of relevant experience in a similar capacity.
- Excellent reading, writing and oral proficiency in English language.
- Diploma in Hospitality Management/Food & Beverage preferred
- Strong leadership and interpersonal skills.

**Benefits**:

- 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.
- Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities, like Planet 21.

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