Executive Sous Chef

6 days ago

Ho Chi Minh City, Vietnam Công Ty TNHH Glory Investment Holding (Việt Nam) Full time

**Mô tả công việc**:
(Mức lương: Thỏa thuận)
I/ Position Summary:
The Executive Sous Chef is responsible to assist the Hotel Manager for overall kitchen operation, ensuring guest satisfaction, planning, organizing, directing, and controlling the Kitchen operation and administration.

II/ Executive Sous Chef Duties and Responsibilities:
1. Obtain feedback from guests on product quality and service levels.

2. Responds to and handles guest problems and complaints.

3. To ensure that guests are always receiving an exceptional dining experience.

4. Ensure that all recipes and product yields are accurately costed and reviewed regularly.

5. Ensure that all food items are prepared as per standard recipe

6. Maintain portion control and minimizing food waste.

7. Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

8. Strictly supervise to ensure food hygiene and safety

9. Ensure that kitchen areas and cooking equipment are correctly maintain to

10. Strictly maintain the safety standard of kitchen areas to minimize unexpected hurts to employees.

11. Ensure that chefs and cooks are always in clean tidy uniforms and are always presentable to be in guest view.

12. Ensure that all food preparation equipment is being used safety and correctly

13. Ensure that all kitchen tools and equipment are properly cleaned and maintained.

14. Ensure that all culinary operations manuals are prepared and updated.

15. Ensure that the Department’s overall operational budgets are strictly adhered too.

16. Creative menu planning and correct food preparation for each outlets including banquets.

17. Work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.

18. Responsible for the supervision of all stewards and their activities within the culinary department.

19. Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

20. Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.

21. Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.

**Chức vụ**: Trưởng Nhóm/Trưởng Phòng

**Hình thức làm việc**: Toàn thời gian

**Quyền lợi được hưởng**:
1. Competitive salary

2. Insurance full salary as labor law

3. Annual leave as labor law

4. Meal allowance, parking allowance

5. Service charge as revenue

6. International working environment

7. Healthy insurance for personal

**Yêu cầu bằng cấp (tối thiểu)**: Trung cấp - Nghề

**Yêu cầu công việc**:
1. Professional Studies degree in Culinary Arts Management, Baking and Pastry Arts Management and Culinary Science.

2. Minimum 7 years.

3. Culinary arts degree or equivalent kitchen experience

4. Excellent cooking and food preparation skills

5. Leadership and management skills

6. Keen eye for detail

7. Communication skills

**Yêu cầu giới tính**: Nam/Nữ

**Ngành nghề**: Bếp Trưởng,Phụ Bếp

Trung cấp - Nghề
Không yêu cầu

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