Chef de Cuisine - Banquet (Work at L7 West Lake Hanoi - A new project of Lotte Hotels)

 Lead and supervise the quality/quantity of the food offered, as well as coordinate the production as it relates to all banquets.

 Review all banquet event orders to ensure all menu items and set-ups are prepared.

 Conduct daily shift briefings to culinary team members.

 Assist in the development of new banquet offerings and displays.

 Follow payroll costs and productivity within budgeted guidelines.

 Provide training for new team members.

 Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

 Follow kitchen policies, procedures and service standards.

 Maintain positive and productive working relationships with other employees and departments.

 Adhere to hotel grooming standards at all times.

 Use professional and polished language in all written and oral communication.

 Lead with passion and enthusiasm with a commitment to excellence.

 Follow department policies, procedures and service standards.

 Follow all safety policies.

 Oversee the selection, training and development of all team members to ensure timely recruitment and career growth.

 Provide coaching and feedback to supervisors and team members to effectively manage performance. Prepare and present annual employee performance evaluations.

 Oversee for cleanliness, organization and housekeeping/maintenance standards.

 Stand for an extended period of time or for an entire work shift.

 Maintain proper posture while at the desk and work area.

 Enter and locate work-related information using computers.

 Actively promotes a safe work environment

 Participates in weekly F&B management meetings.

 All other duties as assigned by the Executive Chef.

Supportive Roles

 Maintain a close, cooperative relationship with other departments to guarantee effective communication.

 Supervise employees' compliance with sanitation, cleanliness, fire prevention, health and safety standards.

 Supervise and maintain the availability, cleanliness and tidiness of items used in the department.

•  Attractive salary & benefit package
•  02 months of probation with full salary 
•  Insurance package
•  Clear career development plan with many engaging training courses (local & international).
•  Duty meal provided by hotel.
•  Annual helpful training courses (local & international).
•  Wonderful working environment with professional team.

 Education: High School diploma, culinary degree preferred.

 Experience: Previous experience organizing and executing banquet functions of over 100 guests preferred. Ideal candidate has worked multiple events at one time. Fine dining restaurant experience is an asset.

 Strong culinary knowledge.

 Proven history of culinary leadership and willingness to work side by side with team members.

 High level attention to detail.

 Excellent organizational skills.

 Possess a gracious, friendly, and fun demeanor.

 Ability to multitask, work in a fast-paced environment and have a high-level attention to detail.

 Strong verbal and written communication skills in English.

 Creative, effective leader and team player, possessing a high degree of professionalism, sound human resources management principles, communication, administrative skills and the ability to make sound and timely business decisions.

 Results oriented with the ability to be flexible and work well under pressure.

 Excellent interpersonal skills with strong written and verbal communication abilities.

 Ability to work a flexible schedule: weekends, holidays, AM, PM, overnight and overtime when needed.

Specific Job Knowledge, Skills and Abilities

 Must have fluent English skills to serve guests and make reports.

 Must be a good communicator. Must be able to train and make reports.

 Must show basic computer proficiency such as with MS Word.

 Must show understanding of, and proficiency in, equipment and fixtures used in the operation of a kitchen.

 Must be knowledgeable about applicable laws regarding the operation of hotels and restaurants.

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