Chef de Cuisine

• Costing of menus and effective management of food cost
• Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy
  
• Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures., including managing annual and long service leave
• Responsible for the hygienic and safe preparation of food within all food and beverage outlets
• Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly
• Be creative in the design and implementation of ongoing food concepts
• Implement quality control procedures
• Inspect method of food preparation and cooking at all meal periods
• Liaise with the Engineering as to maintenance within the kitchen
• Prepare and achieve outlooks, budgets and manpower forecasts
• Assist in maintaining and controlling all outlet expenses, ensuring they are within budget guidelines and business levels, eg. wage costs, overtime, supplies
• Actively participate in the monthly outlook and annual business plan process
• Focus on innovation ensuring the product offering is up to date and of appeal to our market
• Delegate duties as required to ensure the efficiency of the department and maintain effective follow-up on those duties
• Conduct regular shift leader and team meetings
• Attend all relevant meetings, ensuring active participation, timely follow up on action items and pro-active dissemination of relevant communication points back to the department
• The ability to assume the responsibilities of the Executive Chef in his/her absence
• Meet the grooming standards of the hotel as set out in the Associate Handbook
• Responsible for the day to day management of Associates working in the Department
• Adhere to and Promote the Accor Standards

As Resort's policy

Level of Education Vocational education Areas of study Cooking Professional experiences 1 to 2 years 

Languages essential Vietnamese

English

• Letter
• Resume
• ID card
  
• Please send your CV to Tin đã hết hạn/Tin đã hết hạn