Sous Chef (Vietnamese & Bar restaurant)

1. Maintain kitchen Food Safety & Hygiene and safe food storage and rotation. Follows all records are met in each outlet

2. Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Melia standards and procedures

3. Responsible for the day to day management of staff working in the Department

4. Align management style, working practices and conduct with Melia Hotels & resorts Vision, Corporate Values and policies. To comply with Melia Hotels Code of Ethics at all times

5. Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance

6. Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

7. Complete daily Stores Requisitions and market lists

8. Liaise with other Chefs to streamline operations

9. Supervise & plan daily food preparation and service requirement using production lists

10. Liaise with outlet Managers re: business levels, VIP’s, special requirements

11. Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals biannually (minimum), and analyze training needs for current positions and future promotions

12. Attend Executive Chef Meetings and represent the Department at other meetings as required

13. Coordinate service between F.O.H and B.O.H

14. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine

15. Provide training in food skills and knowledge to F.O.H staff

16. Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering

17. Supervise the job tasks and quality of Kitchen Stewards work

18. Completely understand, implement and ensure adherence to Award provisions, and Melia policies

19. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues

20. Be well versed and knowledgeable of Melia Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity

21. Uphold the Melia Hotels culture by demonstrating the 5 Star Service Standards at all times to guests and fellow associates. Attend Melia Hotels & Resorts brand trainings scheduled

22. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related Melia Hotels & Resorts Policies & Procedures

23. Assist the Chef in the performance of his/her role

24. Undertake any additional duties related to the hotel as requested by Executive Chef or Hotel Management

25. Follow food safety program and to achieve the best score that’s set as the goal.

26. Conduct daily inspections of Kitchen area and ensure basic set up, general cleanliness, manning, maintenance & all Hygiene documents are up to date

- International working environment

- Attractive salary

- 13th month salary

- Birthday benefit

- Annual Outing trip

- Special room rate as per Melia Hotels International policy

EDUCATION AND TRAINING: College / Bachelor Degree, major in professional cookery, Basic culinary certificate

WORK EXPERIENCE: 5-10 years cooking experience required in restaurant and/or 5 star hotel