Executive Sous Chef

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:

To plan and control all aspects of kitchen operation in his/her assigned Outlet including quality, hygiene, employees, menu planning etc.

Deputizes the Executive Chef during his absence

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 kitchen 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 that staff will wear impeccably clean uniforms and adhere to TUI BLUE grooming standards at all times.

• Maintains clean working habits and correct food handling procedures in all areas of the kitchen

• Facilitates skills training to kitchen employees of his/her outlet

• Supervises the function of the stewarding staff in the respective area in cooperation with the Chief Steward

• Assists in establishing recipes in order to calculate, control and optimize food costs.

• Controls material consumption.

• Assists the Executive Chef in developing and calculating the costs of speciality menus for special events and banquets.

• Plans and implements daily, weekly and seasonal offers considering seasonal products.

• Undertakes daily quality controls of products and their presentation.

• Actively supports the kitchen team during service hours.

• Ensures compliance with HACCP policies and all other local health and hygiene laws by using the appropriate check lists for temperature control and cleanliness

• Ensures that given F&B standards are fulfilled.

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

• Attends periodical meetings as required.

• Assists in the organization and realization of sales supporting promotions; e.g. specialty offers, New Year’s Eve events, Media and Journalist meetings.

• Controls all kitchen related products on delivery concerning quality, quantity and prices as negotiated.

• Assists Executive Chef with inventories.

• Minimizes consumption of energy and supporting materials.

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: Completed cook apprenticeship, fluent skills in written and spoken English, basis skills of at least one more language (local language of destination) other than the mother-tongue

• Experience: Well experienced and skilled in all kitchen areas, several years’ experience as Chef de Parties,

• Skills: Leadership skills, organizational skills

• 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