Chef de Cuisine

- Deliver Crowne Plaza Brand Promise and Service Signatures to daily work.

- Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.

- Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the kitchen.

- Identify and request assistance if required, prior to any breakdowns occurring.

- The ability to set up control systems, which will assure quality and portion consistency.

- Help create the department’s annual budget and the setting of departmental goals.

- Monitor budget and control expenses with a focus on food, and labour costs….

- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

- Diligence in prevention of wastage

- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

- Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment.

- Assist the Executive Sous Chef–Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up.

- Coordinate with the Executive Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements.

- Expedite orders on the line.

- Follow all control and key procedures

- Ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.

- Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost.

- Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses.

- Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.

- Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.

- Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation.

- Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants

General Insurance

Accident Insurance 24/7

Annual Leave

Staff House

IHG Employee Room Rate

• Fluent written and spoken English is preferred
• Independent, sociable, energetic, presentable and creative

- Mọi thông tin liên hệ trong giờ hành chính từ thứ 2 đến thứ 6

- Số điện thoại: +84 2973 683 999 / 0911 815 105 - Ms Hân (Phòng Nhân Sự)