Executive Chef (Local Vietnamese only)
Quy mô :
Ngo Dang Duy 02433117555 - Ext: 2082 Manager, HR
343 Đội Cấn, Liễu Giai, Ba Đình, Hanoi, Vietnam
Mô tả công việc
To coordinate the operation of the various departments within the Food & Beverage Division ensuring consistent quality standards of service and optimal profitability.
Main Duties & Responsibilities
Assists the Director of F&B in preparing the F&B section of the business plan and stays abreast of budget versus actual results during the financial year.
Monitors food cost and work with the team to maintain food cost as budgeted and takes corrective action as necessary.
Ensures fresh and quality food products are bought and used in production.
Ensures the food in the employee restaurant is fresh, of good quality and attractively presented.
Implements HACCP based SOP to ensure clean kitchens, hygienic work procedures and high safety standards.
Ensures energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
Implements work practices that minimize spoilage and wastage.
Ensures the correct implementation of all cost control and portioning policies & procedures.
Plans and implements replacement of Kitchen related FF&E and OE in accordance with needs and available budget.
Ensures banquet, buffet set-ups and banquet function themes are creative and in accordance with the Amari brand image.
Assists the F&B Director in preparing the hotel’s F&B Marketing Plan.
Ensures menus are cost effective and in accordance with trends and market demands.
Reviews F&B business forecasts and ensures production and staffing is planned accordingly.
Ensures all kitchens operate in accordance with established standards.
Monitors and controls food inventories.
Assists in the operation when necessary.
o Sets clear aspirations and challenging but achievable goals for self and others
o Communicates effectively with colleagues at all levels
o Can motivate individuals to take action
o Always puts the needs of the guest first
o Establishes balance between cost and service delivery
Teamwork and Collaboration
o Works well with others - asks for help and offers support when needed
o Builds a strong team within the property
Process and Project Management
o Follows standard procedures and performs job efficiently
o Handles multiple priorities well, appropriately dividing time and resources between them
o Draws in others to solve problems jointly
Management and Leadership
o Is an effective leader
o Motivates and leads others to achieve their best performance
Mentoring and Coaching
o Is viewed as a good mentor and actively coaches others
Change and Innovation
o Is calm and focused during times of change or uncertainty
o Comes up with ideas for improvement
o Always looks for opportunities to improve skills
o Is a role model to others of our core values
Quyền lợi được hưởng
- 5 days working per week with 15 AL per year.
- Full salary during probation time
Yêu cầu công việc
- Ideal candidates must have at least 5 years experience in the same role at 5 star Hotel or Fine Dining restaurant. Having experience in Pre-opening setup is a plus
- Friendly to work with, good customer service mind.
Yêu cầu hồ sơ
|Chức danh||Ngày kết thúc||Mức lương|
|Executive Chef (Local Vietnamese only)||29/12/2020||Thỏa thuận|
|Bếp Trưởng||10/12/2020||Thỏa thuận|
|Sous Chef||21/12/2020||Thỏa thuận|
|Bếp trưởng ( 20 - 25 triệu )||29/11/2020||Thỏa thuận|
|Bếp trưởng nhà hàng||30/11/2020||Thỏa thuận|
|Bếp phó||24/12/2020||Thỏa thuận|
|Bếp trưởng ( BBQ và Sushi )||24/12/2020||Thỏa thuận|
|Điều hành bếp ăn công nghiệp (Nữ)||20/12/2020||Thỏa thuận|
|Điều hành bếp ăn công nghiệp (Nam)||20/12/2020||Thỏa thuận|
|Sous Chef - Bếp trưởng (Nhà hàng Steakhouse)||10/12/2020||Thỏa thuận|
|Bếp trưởng điều hành ( Concept Nhật - Đồ tươi sống Nhật - Executive Chef||12/12/2020||Thỏa thuận|
THÔNG TIN LIÊN HỆ
Địa chỉ: 343 Đội Cấn, Liễu Giai, Ba Đình, Hanoi, Vietnam