Chief Steward

ABOUT TUI BLUE

• With the TUI Blue Nam Hoi An hotel, TUI Group’s flagship hotel brand will make its debut in Vietnam in March 2020. The brand is set to become the world’s largest leisure hotel brand and increase its portfolio to more than 100 hotels by 2020.

• TUI Blue targets a modern, lifestyle-oriented audience placing the experience at the core. Its focus is on meeting the individual needs and preferences of adults, families and holidaymakers interested in local culture and authentic experiences. The hotel offering is rounded off by state-of-the-art technology such as the Blue app, the digital holiday assistant, and the Blue Guides, available any time to provide tips and information.

• TUI Blue Nam Hoi An features 318 rooms and is situated in a beachfront location on the fine sandy Tam Tien beach on Vietnam’s central coast. The area which is located between Chu Lai and Danang International Airports is forecasted to become one of the hottest destinations in Vietnam in the next few months.

For more information, please visit www.tui-blue.com

WHAT YOU CAN LOOK FORWARD TO:

A range of different tasks and a friendly and welcoming hotel team await you as Executive Chef. As part of the TUI BLUE team, you can enjoy working in a fabulous location and secure employment (incl. insurances). You will get plenty of opportunities to contribute your ideas and know-how so we can keep delivering the highest standards of individuality and quality to guests and colleagues.

Job Description/Summary:

Responsible for the department and the coordination and control of use of glassware, silverware (cutlery) in all F&B areas; responsible for removal and temporary storage of all garbage.

Ability to organize and schedule people; flexibility for last minute arrangements, must have leadership and supervisory abilities for large areas; knowledge of hygiene and sanitation standards and related national laws.

Purpose of job:

The occupant of this position has to execute her/his job in a way that

• All duties implied in this job description and all duties related to stewarding/F&B issues can be fulfilled correctly, quality oriented, on schedule and economical.

• Given and established services and quality standards can be achieved at any time.

• Budgets are kept according to given cost factors and calculations

• Machinery and equipment is used economical and appropriate to the operating instructions and well maintained

• Subordinates

o can fulfill their duties according to their contracts and national employment laws

o are motivated and feel positively about being employed at the hotel

o have skills in their respective field, are regular trained and developed

o are led by example according to overall standards

• TUI BLUE will be recognized as an efficient, quality oriented and modern company by employees and public.

• All activities comply with local laws, policies and guidelines.

• An overall clean and attractive image can be represented.

• Ensures that all confidential data will remain as such.

Duties:

• Ensures sanitation and hygiene standards of all kitchens, food preparation areas, machinery, equipment and waste disposal area

• Monitors that all china, glass and silver is used correctly

• Conducts daily staff briefings for the purpose of giving general information related to Stewarding performance, special events and all other relevant operational matters

• Supervises pest control schedules and their implementation.

• Monitors work performances of all personnel within the department.

• Prepares inventory procedures in coordination with the accounting department.

• Actively looks for ways to reduce breakage

• Keeps records on breakage of equipment.

• Orders, stores and controls the usage of detergents.

• Forecasts weekly work load, revises daily and prepares weekly work schedules and annual holiday plans corresponding to national laws and further agreements in accordance with economic demands.

• Leads and develops team members through training, motivation and feedback

• Attends department head & all other relevant meetings.

• Communicates with Outlet Managers and Executive Chef to provide the needed mise-en-place for outlets and kitchen in accordance to the operational needs.

• Submits to F&B- Manager the monthly breakage report and the monthly detergents consumption.

• The Chief Steward does not limit him/herself to the outlined duties, but makes continuous efforts to expand his/her scope of responsibilities

Additional Responsibilities:

• This job description includes only a small part of the remit and can be expanded as needed.

• Other tasks are carried out according to the instructions of the superior.

• Monthly salary & annual bonus

• 16 days annual leave, 10 public Holidays

• Working Hours: 8hours/day; 5,5days/week.

• Training courses with great career development opportunities

• Annual staff party and team building days

• Accommodation in hotel

• Education: Open, knowledge of foreign language of advantage

• Experience: Minimum of 5 years in a Stewarding department of an international hotel, 2 years as Assistant chief steward. Has Experience in F&B- related areas appreciated

• Skills: Communicative, attentiveness, flexibility, leadership skills, and knowledge of TUI appreciated

• Physical: Above certain age (as per local laws), possess a Health Certificate (as per local laws); neat in appearance

- Candidate can apply on hoteljob.vn