Sous Chef

- Assistance to Executive chef

- Have good knowledge of different culinary styles

- Control all kitchen operation needs

Ensure that all products are in accordance to the Brand Standards.

- Ensure that food costs are kept in line and that Business Plan objectives are achieved.

- Ensure professional people’s management

+ Administration

- Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary

- Ensures the smooth operations of the Kitchen Departments.

+ Customer Service

- Ensures that all kitchen employees deliver and provide exceptional guest service at all times.

- Spends time observing employees to guests / employee to employees’ interactions. Ensuring these are always appropriate and coach employees when necessary.

- Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.

- Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.

+  Financial

- Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

- Ensures the lowest possible cost structures whist also delivering the best quality to the guests.

- Assists in the inventory management and ongoing maintenance of outlet operating equipment and other assets.

- Assists with the input and oversight of product QUALIFICATIONs, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions

+ Marketing

- Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the outlets own operations remain competitive and cutting edge.

- Continuously explores ways to support outlets in creating products that help to maximize revenues and profits.

+ Operational

- Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

- Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

- Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the outlet and the satisfaction of hotel guests.

- Ensures that all employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

- Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.

- Tastes and monitors products served throughout the operation, providing feedback where appropriate.

- Works with the Materials Manager in the procurement of the best product for the best price.

- Works closely with the housekeeping Manager to ensure that hygiene standards are maintained. Supervises employees to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury

+ Personnel

- Assists in the recruitment and selection of all kitchen employees.

- Oversees the punctuality and appearance of all kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene.

- Develops the skills and effectiveness of employees through the appropriate training, coaching and/or mentoring.

- Supporting employees in their professional development goals.

- Plans and implements effective training programmes with the Training Manager.

- Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

- Monitor weekly kitchen work rosters, making sure that they reflect business needs and other key performance indicators.

- Ensures that employees have a complete understanding of and adhere to employee rules and regulations.

- Experiences as Sous Chef position in 4/5 stars Restaurant.

- Outstanding leadership, communication skills.

- Great attention to detail and creativity

- Organizing and leadership skills

- In depth knowledge of sanitation principles, food preparation and nutrition

- Certificate in culinary arts

Hình thức nộp hồ sơ: (Tiếng Việt và Tiếng Anh)

1. Gửi trực tiếp về địa chỉ: 170 Võ Nguyên Giáp, Quận Sơn Trà, Đà Nẵng

2. Gửi CV về địa chỉ email : Tin đã hết hạn