EXECUTIVE SOUS CHEF - Bếp phó điều hành

1. Customer relations

• Develops excellent relationships with guests

2. Professional techniques/ Production

• Prepares the kitchen in line with level of activity and revised forecasts

• Ensures the smooth running of food preparation during the shift

• Ensures effective coordination between the kitchen, dishwashing and the different F&B points of sale

• Helps create new menus, concepts, recipes, themes and food styling

• Takes part in month-end inventories

• Keeps up-to-date with changes in culinary techniques

• Ensures all deadlines and quality standards are met in all facets of kitchen operations

3. Team management and cross-departmental responsibilities

• Modifies working methods to comply with the brand philosophy

• Integrates, trains and supervises apprentices, Commis Chefs, Cooks, dishwashers and Chefs de Partie

• Ensures connectors develop their skills to the best their ability and provides support for career development

• Ensures the whole team is fully involved and motivated, by taking every person’s needs into consideration

• Manages the team’s work schedule in compliance with social legislation

• Ensures that the connector under his/her responsibility behave, dress and execute their duties to the highest standard

4. Commercial/ Sales

• Keeps track of the standard of services delivered based in guest comments and quality audits

• Actively looks for and evaluates areas for improvement in all facets of kitchen operations

5. Management and administration

• In conjunction with the Purchasing Manager, manages stocks of foodstuffs and beverages

• Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen connector

• Participates in investment decisions for the kitchen

• Respects the budgeted productivity ratios

• Carries out inventories, inputs data and explains consumption differences

• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service

• Manages all spend required to maintain smooth running kitchen operations

• Draws up a daily report on products that need to be ordered and forwards it to the Purchasing Department, or places orders directly

6. Hygiene/ Personal safety/ Environment

• Ensures the workplace remains clean and tidy and the due application of the HACCP hygiene rules at all times

• Respects the instructions and safety guidelines for all equipment used

• Applies the hotel’s security regulations (in case of fire etc.)

• Respects the hotel’s commitments to the “Environment Charter” (saving energy, recycling, sorting waste etc.)

• Professional working environment
• Attractive benefits that will be discuss directly during the interview

• Significant cuisine experience in similar volume, quality and style of international hotel

• Management experience of 50 or more kitchen connector

• Thorough knowledge & understanding of HACCP, and practical experience in implementing HACCP standards

• Computer literate

• Languages: fluent in Vietnamese, English

Please send your application online or send CV to email