Executive Chef (*Expat)
- Hạn nộp: 30/09/2022
- Mức lương: Thỏa thuận
Thông tin cơ bản
1
Huyện Phú Quốc - Kiên Giang
Giờ hành chính
Bếp
15/08/2022 15:38
Mô tả công việc
MISSION: Responsible for implementing the decentralised F&B strategy and defining attributes and products for the hotel, creating innovative and competitive culinary products.
STRATEGY
Implements and monitors F&B standards, creating action plans for the hotel when necessary
Defines the culinary direction for all services and outlets
Define recipes, cost breakdowns and cost analyses
Defines products, ingredients and qualities aligned with the brands
Cooperates with Procurement in the selection of F&B suppliers
Develops specific products with suppliers
Ensures consistency and the highest quality in the taste, presentation and appropriate temperature of the food served in all kitchens
Defines OS&E requirements for the hotel
May identify and propose improvements that optimise efficiency in the workplace
Proposes new products to the F&B department (Hotel Services)
BUDGET
Prepares the annual hotel F&B budget with the GM, BP and F&B Director
Leads monthly monitoring with their team of:
- Revenue and cost analysis and compliance with budget
- Updated information on events
- Updated information on maintenance in restaurants or bars
- Achievements, problems and challenges
- Guest reviews and feedback
- Analysis of issues related to hygiene and sanitation
Monitors the relevant departmental KPIs, including Reviewpro and Mystery Guest
INVESTMENTS
Analyses hotel needs and requests F&B investments for the Annual Investment Plan
Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year
PRE-OPENINGS
Ensures compliance with processes in Clarity under their responsibility
MARKETING
Meets regularly with the hotel GM and F&B Director to define innovative F&B actions to help position the hotel and brand in the market
Organises regular training sessions for sales and events staff related to new menu items
HUMAN RESOURCES
Responsible for the optimisation of staffing levels, ensuring the hotel has an appropriate number of employees based on occupancy and expected covers to be served
Plans the work roster, breaks and vacations
Controls compliance with the work roster, breaks, vacations and staff absences
Controls the overtime reports sent by the respective outlet managers
Guarantees progressive training for staff to ensure that they have the skills and technical know-how required to perform their work
Guarantees compliance with minimum training requirements
Responsible for the selection of kitchen staff together with the Human Resources department
Together with the Human Resources department, detects potential staff for development and prepares succession plans for critical positions
Carries out performance reviews for essential culinary management team members. Regularly requests feedback from supervisors on the performance of staff and/or personally observes their performance
SECURITY
Responsible for the implementation of the HACCP regulations (Hazard Analysis and Critical Control Points) and SSWM (Stay Safe With Melia) protocols, and also implementing corrective measures whenever necessary
Ensures cleaning is carried out correctly and on schedule
Regularly reviews the FOH and BOH to check that all the equipment is in correct working order and regulations are being observed
Ensures that all kitchen staff follow the company's cleanliness standards
SUSTAINABILITY
Promote responsible and sustainable dining options
Ensure the implementation of sustainable and healthy consumption based on local products and promoting the local cuisine in our destinations
Ensure the reduction of our environmental impact by minimising food waste
Quyền lợi được hưởng
- Competitive salary
- Participating in social insurance, health insurance at the contracted salary
- KPI bonus according to the company's policy
- Participate in periodic team bonding activities
- To develop career in a dynamic and professional international working environment
Yêu cầu công việc
•6-8 years in the same position in hotels of similar category and services.
•Background in Food & Beverage.
•Previous leadership within an international brand is desirable.
•University diploma/degree, preferably in Tourism (or equivalent Hospitality
and Tourism studies).
•A Culinary degree from an international hotel school or completed a formal western style Cooking Apprenticeship
•Occupational training (or equivalent)
•International experience is preferred with functional knowledge of all
department operations.
•Plan & propose effective promotions Banqueting
•Food cost control
•Unique Buffet set up, Presentation Concepts
•Great attitude with colleagues & customers
•Attention to detail & a passion for excellence.
•Demonstrate ability of Human Resources Management & Talent Development.
•English language – verbal and written is mandatory.
•Willing to relocate to Phu Quoc, Vietnam
Yêu cầu hồ sơ
Chấp nhận tập tin doc, docx, xls, xlsx, pdf, gif, jpg, png dung lượng không quá 10MB
- Quy mô:
- Đảo Hòn Tre , phường Vĩnh Nguyên, Nha Trang, tỉnh Khánh Hòa, Vietnam
“Melia Vinpearl” is a cooperation between Spain’s famous hotel group Meliá Hotels International and Vietnam’s leading resort and entertainment brand Vinpearl, aiming to become one of the leading hotel brands in Vietnam. "Melia Vinpearl" currently has a total of 12 hotels and resorts in operation of Vinpearl stretching from Hai Phong to Tay Ninh. The cooperation with Meliá Hotel Group is part of the strategic orientation of enhancing and internationalizing vinpearl brand in the field of hospitality and resort. The cooperation with Meliá Hotels International is part of Vinpearl’s strategy to advance and internationalize the brand in the hospitality field. This perfect combination will bring about the opportunities for domestic and foreign tourists to enjoy diverse experiences through Vinpearl’s signature local “all-in-one” complexes and world-class standard services by such an internationally prestigious hotel brand.
Thông tin liên hệ
- Nhân Sự - Ban nhân sự vùng