Executive Sous Chef

Main Scope and General Purpose of Job:

• An Executive sous chef is assisting the Executive chef to build the reputation of the Hotel by maintaining a talented and creative kitchen team.

• Assist to create a menu and concept, the Executive sous chef is in charge of all the Food quality, hygiene as presentation of food served in the Hotel with obeying all instructions and guide lines given assigned by the Executive Chef.

POSITION SUMMARY:

• The Executive Sous Chef will be required to conduct their duty in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

• Convey a high level of understanding of the importance of attending to details.

• Handle challenging situations with guests diplomatically during his duty

• Ensure accuracy by verifying work against standards or input of others.

• Take extra steps to ensure work is completed despite lack of cooperation from others.

• Pursue increased responsibility.

• Maintain high level of output and quality regardless of task load.

• Take initiative and act quickly to deliver projects in a professional manner.

• Take action to ensure overall success of department / organization.

• Maintain an organized system to ensure that processes are getting completed on time

Direct Responsibilities:

• As Executive Sous chef, you are responsible for all the kitchen Brigade and assist in supervising the production as the smooth operation of all kitchen department.

• Control the quality and amount on the kitchen.

• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service is actively involved in end-of-month procedures and justifies any difference.

• Control the profitability of all Kitchen production

• Assist the Executive Chef to manages stocks and supplies

• Approve all the work schedules for all kitchen.

• Conduct under the guidance of the Executive Chef, such functions as interviewing, hiring, employee Orientation, performance appraisal, counseling and disciplinary action if necessary to ensure appropriate standards.

• Discharges employees, and posts time and production records and report to Executive Chef

• Initiate and submit to Executive Chef all purchase requests for kitchen equipment and food for all Kitchen

• Work closely with the chief stewarding to follow up on all kitchen equipment maintenance.

• Assist the Executive Chef to respects the productivity ratios (food Cost) as budgeted

• Ensure to carries out inventories, inputs data, explains consumption

• Assist the Executive Chef with sales to guests, in-conjunction with F&B Services, through the Restaurant, In-Room Dining Outlets of the Hotel and any actions taken by the incumbent that can impact on the volume of business.

• Observes and evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage.

• Develop formal training plans and conducts on-the-job training sessions for kitchen employees

• Develop positive attitude on job skills, knowledge, autonomy and creativity of the staff

• Provide them the basis of working in a kitchen in order to increase their qualification and culinary knowledge.

• Adapt to their capacities and aptitudes

• Respect the needs and individuality of the staff

• Develop their self-confidence

• Develop kitchen staffs skills on delegation

• Ensure all guests are being treated in an efficient and courteous manner through positive transactions between Kitchen and F&B Service associates, and that all Bay Capital Da Nang standards are being applied.

• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

• Ensure all Kitchen quality standards are complied with and that policies and procedures are consistently applied.

.

• Able to assist with making changes that respond to the marketplace and to guest needs, both present and anticipated.

• Provide support of a specialist nature to the Executive chef

• Work in support of team goals and measure effectiveness by the quality of decision making at the senior level as well as through the profit and service performance at the individual unit level.

• Assist in ensuring that the correct food handling & hygiene practices are executed at all times by kitchen associates.

• Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality

Products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes

• Assist in conducting periodic departmental meetings with the Executive chef.

• Assist in developing incentive programs for associates.

• Present innovative ideas to the Executive Chef.

• Completes other reasonable duties and services as assigned by the Executive Chef

• Be well versed and knowledgeable of Bay Capital Da Nang’s Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure employees are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

• Personally ensure compliance with all relevant Workplace Health & Safety and related to Bay Capital Da Nang Policies.

Môi trường làm việc quốc tế và chuyên nghiệp

- Competitive salary range

Mức lương cạnh tranh

- Competitive benefit packages

Quyền lợi cạnh tranh

• Handle highly confidential financial, employee, corporate data, legal on a daily basis.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace (English and Vietnamese)

• Excellent leadership skills

• Ability to work under pressure

• Creative approach to the production of high quality food

• Most tasks are performed in a team environment with the employee acting as a team leader. There is a maximum direct supervision.

• Must have computer skills.

• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

• Extensive knowledge of the hotel, its services, and facilities.

• High school, diploma in Hospitality or equivalent education required. Bachelor’s Degree preferred.

• Asian & Western & pastry & international Culinary Skills & Knowledge

• Diploma in culinary is required

• Minimum Ten to fifteen years’ experience in Kitchen Operations, including at least three years as high-performing Sous Chef or 1 year as Executive sous chef with supervisory experience in a quality rated Hotel/Resort required

- Nộp hồ sơ ứng tuyển trên Hoteljob.vn.