Nguyễn Thế Hưng

• Manage manning well to control and monitoring job tasks to be done and well organize kitchen section, also to connect all key position level.
• Arrange Schedule all working shift for all kitchen staff to suit with job responcibility of each employee to reach the requirement of supervisor and manager.
• Clearly understand the ability and skills of each kitchen staff to plan for training them with stragagy and optimise the capability of all staffs in each kitchen section .
• Discipline should remind and act fair for each and every kitchen members to maintain hotel’s rules and regulation, also keep the unite between each team.
• Always listen to each and every team member also manager to indentify the matter inside the kitchen, should coordinate and monitoring to sort out as all matters happen.
• Manage and control food cost is must and should go for details of each products and production been made with up sales.
• Able to manage banqueting with high volume and high quality control, portion cost control in professional organization.
• Capilbility to do banquet ‘s menu planning & develop with vareity optional for eaters and multiple creation.
• Abillity to controling in line of banquet ‘s function and event during service with leading skills, strong pond in communication.
• To be key in charge when Ex.Sous Chef and Ex. Chef not available in hotel with efficient jobs tasking.
• Training all staff with strictly methods to be follow and discipline with clearly understanding all are in same page.

• Always coordinate and work with other department to have clear and efficient information for sharing to all kitchen team members.
• Supervising and monitor the work flow in kitchen when hotel in rush hours full house.
• Flexible but suitable in each situation to manage and sort out the complain from the guest or issues in the kitchen.
• Leading with an example methods and sharing experiences to other team members.
• Check and remind all team members should maintain the kitchen tools and equipments using with care.
• Always checking and monitoring each and every comments of guests on social net work tools.
• Work with F&B team to bring the unforgettable moment in service to wow the guests.
• Doing spot Check weekly in all kitchen section to monitor the Haccp protocol as company had requires.
• Given instruction and responsibility to each key levels in kitchen to maintain the CCP requires at all times.
• Work with F&B team to name proper food tag for each dishes to help guest understand and aware with those ingredients they are allergic with.
• Train and remind all team members to follow the ALL SAFE protocol of Accor group.
• Check all food product quality before cooking and serving to the guests.
• Prepare Menu and propose to Executive Chef for approve and implement.
• Create new dishes to up sale in each season coming.
• Work closely with all team members to understand and empathy the important of their work.
• Plan to order accordingly when occupancy is high or either low especially in situation of the pandemic is corrupted.
• Check and remind all staff do and follow work safe discipline at all times to maintain property work place.
• Report direct to Ex. Sous chef or either Ex. Chef about any incidents or accident happened in kitchen areas.