Executive Sous Chef - Bếp phó điều hành

JOB SUMMARY:

This position incumbent assists the Executive Chef in all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.

DUTIES AND RESPONSIBILITIES

Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management’s discretion, direction may be given for tasks outside the scope of work described.

SIX SENSES VISION & VALUES

• Fully understand and embrace Six Senses company vision and values and its application in all tasks associated with the incumbent’s duty.

• Adhere to all Six Senses brand standards ensuring successful communication across all levels of the Kitchen operation.

PEOPLE

• Manages, schedules, assigns, train, disciplines, and monitors the work of culinary and stewarding hosts (cooks, stewards). Instructs hosts in new methods, techniques, and procedures in fine dining preparation.

• Supervises culinary hosts, participates in the training and development of hosts, and provides performance appraisals and disciplinary action.

• Must be able to effectively delegate and execute orders given by the Executive Chef

• Ensures that all administrative duties related to Kitchen team members are competed in due time

• Provide leadership by delegating tasks, responding to staff inquiries and providing overall direction to section employees under the Executive Chef’s supervision

PRODUCT

• To be thoroughly familiar with all Kitchen procedures and standards of the resort

• Monitors and ensures compliance with recipe specifications

• Establish and maintain internal controls to ensure compliance with regulations, policies and procedures.

• Evaluates the quality of raw food and finished products with attention to presentation and quality.

• Effectively maintains sanitation code adherence in all areas of kitchen and storage.

• Assists and creates menu and meal planning and maintains portion and food cost controls. Works closely with the Executive Chef to develop seasonal a la carte menus, holiday menus and special event menus as required. Develops daily specials in accordance with market trends, member preferences and nutritional consideration; create recipes, determine appropriate ingredients and specify individual serving portions for each recipe.

• Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and host requirements according to menus and estimates number to be served in a fiscally responsible manner. Assures proper labelling and storage of foods and supplies.

• Inspects equipment and facilities to assure proper use, safety, maintenance, and sanitation.

OTHERS

• Responds to inquiries from members, and guests as required.

• Performs other related duties and responsibilities as required or assigned.

• Directs kitchen operations in Executive Chef’s absence.

• Have an opportunity to work in InterContinental Hotels Group (IHG) – one of the Groups which famous in the world in Hotels, Resorts field. (Có cơ hội được làm việc trong tập đoàn IHG nổi tiếng thế giới trong lĩnh vực Khách sạn, Resort)

• Holidays bonus: National Day (2 September), Reunification Day (30 April), International Workers’ Day (1 May), etc. (Thưởng các ngày lễ: Quốc khánh 2/9, ngày 30/4 và 1/5, v.v…)

• Gifts and paid leave on your birthday (Được tặng quà và nghỉ hưởng nguyên lương vào ngày sinh nhật)

• Monthly reward for best employees (Thưởng nhân viên suất sắc hàng tháng)

• Rewards and support from Trade Union (Thưởng và hỗ trợ từ Công đoàn)

• Supported meals and accommodation for hosts (priority is given for hosts who live outside Khanh Hoa province and for the requirement of work) (Hỗ trợ bữa ăn, chỗ ở (ưu tiên cho nhân viên ngoại tỉnh và cho công việc yêu cầu)

• Uniforms/ Laundry Services (Dịch vụ giặt ủi đồng phục)

• Get involved Bao Viet insurance as soon as start working at Resort and other insurance coverage under labor law (Được tham gia Bảo hiểm Bảo Việt ngay khi nhận việc và các BH khác theo luật lao động)

Knowledge & Skills

- Strong organization skills

- Process the ability to perform all functions in the operation

- Extensive knowledge of food handling and sanitation standards

- The ability to demonstrate and execute an exceedingly strong work ethic.

- Skills to motivate and develop the culinary on your team

- An appreciation for the people you work with.

- Excellent communication skills

- An eye for detail and solving challenges

- Strong leadership skills

- A passion for real, good food

- Good English language skills.

Qualifications

- Diploma or Vocational Certificate in Culinary Skills or related field.

- Resume or CV

Email: Tin đã hết hạn

Phone: 091 835 6245 (Mr. Quang)