Executive Sous Chef

**Hạn nộp**: 15/11/2024 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận Tây Hồ - Hà Nội
Giờ làm việc
Khác
Loại hình
Khách sạn/ Khu căn hộ
Ngành nghề
Bếp
Vị trí
Trưởng ca/ Giám sát
Cập nhật
14/10/2024 17:29
MÔ TẢ CÔNG VIỆC
**PRIMARY RESPONSIBILITIES**:

- Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Chef. Checks constantly for its taste, temperature, and visual appearance. Makes sure that all dishes are uniform and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
- Coordinates closely with the Chef de Cuisine/Specialty Chef in determining the quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, and products. Inform the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.
- Assigns in detail, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).
- Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
- Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest’s preferences
- Insists on personal cleanliness and proper discipline of all employees under supervision.
- Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
- Prevents the use of spoiled or contained products in any place of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
- Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
- Makes suggestions to the Executive Chef concerning product enhancements/savings/other improvements
- Has a strategic plan to analyze and subsequently reduce food waste
- Monitors the hygiene and maintenance standards in all kitchen areas
- Conducts daily briefing and de-briefing in the absence of the Executive Chef
- Identifies and solves problems professionally.
- Assists the staff when required during peak periods.
- Conserves energy and water at all times by not decreasing guest comfort and cleaning efficiency.
- Manages waste and raises environmental awareness of staff to change their behavior to carefully use all resources.
- Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consult with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing the above duties.
- Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.
- Performs other duties as assigned by the Director of Kitchens/Executive Chef.

QUYỀN LỢI ĐƯỢC HƯỞNG
Uniform
Duty Meals
Insurance policy per current labor law.
Accident Insurance 24/7
Monthly service Charge
Annual Health Check
Participating job training, skill training by international hotel standards.
Hotel's Activities
Other benefits per Vietnam labor law.
YÊU CẦU CÔNG VIỆC
- A graduate from a well-known culinary institution is highly desirable
- Minimum of 7-10 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset
- Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for the management of people, complex problems, food and beverage management, and food sanitation.
- Fully aware of HACCP principles
- Have excellent English communication skills both in written and spoken
- Computer literate

YÊU CẦU HỒ SƠ
Please send your CV in English