Chef de Cuisine Canape

**Hạn nộp**: 10/01/2025 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận Hai Bà Trưng - Hà Nội
Giờ làm việc
Làm theo ca
Loại hình
Nhà hàng/ Bar/ Pub Dự án BĐS/ Quản lý tòa nhà
Ngành nghề
Bếp
Vị trí
Giám đốc, phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng
Cập nhật
10/12/2024 16:32
MÔ TẢ CÔNG VIỆC
Objective
The Chef de Cuisine will oversee the culinary operations of the bar, focusing on delivering innovative and visually stunning fusion and canapé dishes that complement the high-end beverage program. This role requires creativity, exceptional presentation skills, and experience in high-end restaurants or luxury 5-star hotels. The Chef de Cuisine will lead the kitchen team to ensure the highest standards of quality, taste, and presentation.
A. Pre-Opening Tasks (5 Months Before Opening)
**1. Recruitment & Training**:

- Collaborate with HR to recruit and onboard a skilled culinary team for the bar.
- Develop and implement training programs focused on fusion and Western culinary techniques, presentation, and luxury dining standards.
**2. Menu Development**:

- Design a unique and creative menu tailored to the bar's concept, focusing on fusion and Western cuisine.
- Work with the Head Sommelier/Bar Manager to create food pairings that complement the bar's wine, sake, and spirit offerings.
**3. Operational Setup**:

- Establish Standard Operating Procedures (SOPs) for kitchen operations, including food safety and hygiene protocols.
- Oversee the setup of the kitchen, including procurement of equipment and tools required for high-quality culinary production.
**4. Procurement & Inventory**:

- Source premium ingredients, including unique and locally inspired products for the menu.
- Set up inventory management systems to ensure efficient stock control and mínimal waste.
- Review and propose OS&E checklist for kitchen operation.
B. Day-to-Day Operations
**1. Culinary Excellence**:

- Lead the culinary team to deliver exceptional dishes that align with the bar's luxury positioning.
- Ensure consistency in taste, quality, and presentation of all menu items.
**2. Team Leadership**:

- Supervise and inspire the kitchen staff, fostering a culture of excellence and creativity.
- Conduct regular training sessions to maintain the team’s skill set and keep up with culinary trends.
**3. Menu Innovation**:

- Regularly update the menu based on guest feedback, seasonal ingredients, and evolving market trends.
- Create visually appealing dishes that enhance the overall guest experience.
**4. Operational Efficiency**:

- Monitor kitchen operations to ensure adherence to food safety standards and efficiency in preparation and service.
- Manage kitchen schedules and workloads to optimize productivity.
**5. Cost & Quality Control**:

- Maintain food costs within budget while ensuring the highest quality ingredients and preparation.
- Work closely with procurement to negotiate favorable supplier agreements.
- Line report: F&B General Manager
- Internal Relationship: all departments, Owner.
- External Relationship: Supplier and Vendors and customers.

QUYỀN LỢI ĐƯỢC HƯỞNG
- Income: Competitive, negotiable based on capability
- Statutory Social Insurance
- Service Charge + 13-monthly salary
- Annual travel, gratitude party, gifts on birthdays, holidays,...
- Structured Learning & Development Program.

YÊU CẦU CÔNG VIỆC
A Knowledge 40%
1 Culinary degree or equivalent training from an accredited culinary institution. 5%
2 Strong understanding of fusion and Western cuisine, with experience in high-end restaurants or luxury 5-star hotels. 10%
3 Minimum 3+ years of experience as a Chef or Sous Chef in high-end settings. 15%
4 Proven track record and experience catering for Events and Banquet kitchen 10%
B Technical Skill 40%
1 Expertise in fusion cuisine, plating, and modern cooking techniques. 15%
2 Proven ability to design creative menus and pair food with premium beverages. appealing and flavorful dishes with meticulous attention to detail. 15%
3 Excellent proficiency in inventory systems and Microsoft office. 10%
C Core Competencies 20%
**1 Leadership Skills**: Strong ability to manage, mentor, and motivate a kitchen team. 10%
**2 Creativity**: Exceptional ability to innovate and design standout dishes. 10%
Total 100%
YÊU CẦU HỒ SƠ
- Nộp hồ sơ ứng tuyển trên Hoteljob.vn.