Sous Chef - Bếp phó ( Chuyên món Bắc)

DUTIES AND RESPONSIBILITIES / NHIỆM VỤ VÀ TRÁCH NHIỆM

• Manages the day-to-day operation of the Food Production and Stewarding sections and inform the Executive Chef of any decision taken which did not require his action and any other relevant information.

• Assumes the duties and responsibilities of the Executive Chef in his absence.

• Controls and analyzes, on an on-going basis, the level of the following:

a) Sales

b) Costs

c) Checks food requisition for store of all kitchen sections

d) Quality and presentation of food and beverage products

e) Condition and cleanliness of facilities and equipment

f) Liasing with guests and checks for there special requirements

g) Marketing

h) daily market list

i) Menu planning

j) Food promotions

• Establishes and maintains effective employee and inter-departmental working relationships.

• Conducts such functions as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.

• Assists the Executive Chef in developing training plans, develops training material in accordance with guidelines and implements training plans for Food Production employees and other Food and Beverage employees.

• Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections.

• Assists the Executive Chef in developing popular menus offering guests value for money in accordance with guidelines.

• Assists the Executive Chef in planning and organizing successful Food and Beverage activities in the hotel and overseas.

• Conducts daily briefings and other meetings as needed to obtain optimal results.

• Attends and participates to other meetings as required by the administrative calendar.

• Assist the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Assists the Executive Chef in keeping an up-dated Hotel Policies and Procedures file and up-dated files on all Food and Beverage matters.

• Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.

• Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.

• Assists the Executive Chef in settings standards of all food and equipment purchases in accordance with The Anam guidelines.

• Participates in the preparation of the hotel's revenue plan and marketing programs.

• Monitors local competitors and compare their operation the hotel Food and Beverage operation.

• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.

• Performs related duties and special projects as assigned.

- Compensation & Benefits: follow up Vietnamese law & as per company policy. Discuss in Interview.

- Transportation: provided by the company - Venue: Lot D3, Northern Peninsula, Cam Lam, Khanh Hoa Province.

• Professional and well trained manner.

• Good English language skills

• Supervisory and leadership skills

• Good grooming

• Disciplined performer

• Excellent knowledge of resort and its facilities, services and products

• Always present and preserve the image of the resort through correct behavior and attitude in dealing with colleagues and customers.