Butcher

A. Internal management:

• According to the season and operational requirements, provide seasonal raw material

• According to the market demand, actively involved in the kitchen food research and development

• To strengthen the daily food raw material quality inspection and supervision, strictly according to quality standards, support the work of food safety inspecting, inspection on each kind of raw material, conform to the standard of food raw materials can only be received and refuse food which doesn’t apply with Melia Hygiene standards, must be qualified products into the kitchen, make sure to run the kitchen provide fast, high-quality services

• Regularly inspect the raw material market, timely and accurately grasp the market price level, and found the presence of fresh raw materials, and provide relevant information to the kitchen

• Control raw material inventory, it is strictly prohibited to raw material waste backlog metamorphism, strict review daily raw material purchase plan and schedule of inspection and acceptance of goods as well as strictly control the quality, quantity of raw materials

• Be responsible for the quality management and cost control of each process, to do every job programming, normalization, standardization. Put an end to waste.

• Familiar with and master various inside the kitchen equipment and kitchen utensils and appliances, equipment usage, and make maintenance plan, according to the production requirements at the same time, the aging of the equipment, the existing safety problems, timely replacement and add Suggestions

• Strictly implement the each content in the food safety law, and weekly meetings held a special meeting on food safety, food hygiene of the kitchen work earnestly, and prevent food poisoning accidents; and as a top priority of work

• Implement and carry out the kitchen chef technical training every week, mainly for the week on the product quality problems found, then to do employee training

• Listen to related kitchen opinion about the quality of the raw material, improve the quality of work

• Follow up on weekly butcher tests and weekly checking portion meat weight at the different outlets.

• Make stocktaking of the kitchen weekly, and submitted the result to executive chef.

• To complete all work of the other tasks assigned by the Executive Chef.

B. Cooperation between different departments

• Be closely linked with purchasing department, to understand the quality, quantity, the supply time, the price and supply situation, solve the materials backlog and make full use of market price changes, strengthen cost accounting and comprehensive utilization, reduce production cost

• Coordination with purchasing department daily problems arising from the supply of raw materials

• Assist the financial department to carry out the monthly inventory of the kitchen work

• Work with engineering department, ensure the normal working of department facilities

• Assist the security department to do a good job of safety, eliminate safety hidden trouble

• Cooperate with quality inspection department do quality inspection

• Actively support the work of food safety testing room

• Do a good job in communication, coordination with other departments and close cooperation.

• Perform other duties assigned by the Superiors

- Attractive salary
- 13th month salary
- Birthday benefit
- Special room rate as per Melia Hotels International policy

LANGUAGES: Vietnamese - Excellent level, written & spoken English - Basic level, written & spoken

SPECIFIC KNOWLEDGE: Good knowledge in Western style/ BQT Buffet’s, Set Menu, Cocktails & Coffee Breaks Control of food cost Buffet set ups– presentation & replenishment

WORK EXPERIENCE IN OTHER COMPANIES (IN CASE OF EXTERNAL SELECTION): At least 5 years in international hotels in the same position or minimum 3 years in 5 star hotels oversee as demi chef.