Sous Chef tại Novotel Hotel

8/2019 → 3/2022 (2 năm 6 tháng)

Hà Nội

• 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.