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

 Personnel & Organizational Management

• Manage human resources at the workplace in a productive and efficient manner while complying with the company's human resource management regulations.

- Train new employees and hold orientation sessions for them.

- Manage and instruct new employees effectively for a quick transition.

- Create the latest, useful culinary standards and processes with a focus on customers.

- Establish active two-way communication with Chef de Cuisine.

- Be the mediator between Chef de Cuisine and junior employees to create a strong organization.

- Keep a training log for junior employees and hold radio training sessions.

- Lead employees and instruct them according to company regulations.

- Provide constructive feedback and instruction as well as discuss any problems to improve efficiency.

- Manage and plan out vacation times for employees in such a way that it does not compromise a smooth business operation.

- Maintain a positive relationship with other employees.

- Manage personnel efficiently according to any events and reservations.

- Improve the work environment for employees. Create an optimal work environment.

• Take initiative through consistent self-development.

• Meet with employees on a regular/irregular basis and manage their work and any distress they may be experiencing.

• Attend the daily meeting hosted by Chef de Cuisine and consult him/her on the work progress.

• Create an immersible environment for employees and encourage them toward self-improvement.

• Hold training sessions for culinary trends, work tasks, foreign language and equipment protection.

• Inform junior employees like Section Chefs, Cooks, Kitchen Attendants and Stewards of kitchen operation policies and their directionality.

 Cooking and Menu

• Create and manage new food items.

- Create seasonal menus, menu items for special events and ingredient promotions.

- Develop concept menus that cater to trend and customer preferences. Commercialize the menus.

- Create individual menus that fit into the basic menu concept.

- Provide information on improved culinary technology and techniques.

- Establish and make use of a database for regular menu development.

- Ensure that the cooking processes follow standard recipes and SOP.

- Continually manage the cooking practices to maintain a consistent flavor. Improve flavor through the ABC analysis.

• Take responsibility for and manage general kitchen duties including mise en place, cooking, providing food items, and storing ingredients and other food items.

• Create and manage standard recipes.

• Create new food items and ingredients.

• Follow standard management policies regarding ingredients, cost, sanitation and cooking.

• Observe the daily and weekly reservation status and coordinate labor, menu, work hours, etc.

• Improve the standards on menu items, operation and management to maintain competitiveness.

• Before work begins everyday, prepare and take responsibility for all ingredients, beverages, cooking utensils and equipment.

 Health, Safety, Cleanliness and Sanitation

• Follow all policies related to HACCP standards and food safety laws. Ensure that employees follow the policies.

• Remove any hazardous elements from the workplace. Instruct and supervise employees to keep the workplace safe.

• Ensure a smooth operation of emergency measures like workplace safety, first-aid kits and fire prevention.

• Maintain the security of the workplace.

• Observe employees and instruct them on dress code.

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

• Strictly manage personal hygiene, facility and environment sanitation to prevent food safety problems.

• Follow the standard sanitation checklist to maintain a clean work environment.

 Customer Service

• Provide customer-oriented services.

- Maintain a customer-first attitude at all times.

- Predict customer demands and always put customers first.

- Receive VIPs and other important customers.

- Respond to customer requests promptly and precisely.

- Maintain a high level of knowledge which surpasses the experiences and knowledge of customers.

- Provide optimal on-site solutions to customer complaints.

- If customers make particular requests, complaints, compliments, etc., reply to them within 24 hours.

- Respond immediately to any menu-related problems in customer service.

• Provide optical on-site solutions to any customer complaints.

• Receive customers and present the menu.

• Keep a perfect knowledge of services provided by the hotel and train employees.

• Carry out duties in such a way that menu items and services are provided smoothly.

• Keep and make use of a database of customer information and preferences data.

• Keep informed of customer service standards and act accordingly.

• Provide a predictable and standardized service as bare minimum.

 Cost Budget Loss and Profit

• Administer and manage adequate ingredient cost, payroll and wages at the workplace under the regulation of Chef de Cuisine.

• Manage and improve profit/loss to increase revenue and operational profit at the workplace.

• Write loss and profit statement on a monthly/quarterly/half-year/annual basis and report to Chef de Cuisine.

• Establish an annual budget for the workplace.

• Manage the expenditure of each account in the budget in an efficient manner.

 Management of Facility, Utility, Equipment and Tableware

• Train employees on the proper use and storage of kitchen equipment, devices, tableware,etc.

• Purchase replacements for aging furniture, equipment and fixture in consideration of their lifetime and durability.

• Perform regular inventory duties two or more times per year to verify kitchen facility, utility, equipment and tableware.

• Prevent damage to kitchen facility, utility, equipment and tableware. Manage the damage ratio (maintain 0.2-0.3% of revenue).

• Provide Chef de Cuisine with the latest information on tableware that is in keeping with the trend and purchase it.

 Maintenance and Management of Kitchen Facility and Environment

• Request facility maintenance on a regular basis and manage the facility.

• Perform all duties to keep a safe kitchen environment.

• Manage energy equipment such as electrical equipment, gas equipment and refrigerators (freezers), on a regular basis.

• Inspect the safety of the building on a regular basis by examining the floor, the ceiling and the walls.

 General Office Duties

• Attend the daily meeting hosted by Chef de Cuisine every morning and make operation reports for the applicable part of the workplace.

• Write special event reports on a daily/weekly/monthly basis and report to Chef de Cuisine.

• For special events, write event proposals and outcome reports to report to Chef de Cuisine.

• Inspect daily to ensure that daily inspection logs are being kept up-do-date at work.

- Manage the gas inspection log, the freezer/refrigerator inspect log and the last person log

 Miscellaneous

• Follow all company policies and regulations.

• Attend all training sessions as a trainee according to the company's training policies and the requests of senior employees responsible for the training.

• Perform all duties to meet operational goals.

• Hold regular meetings to operate smoothly with other related departments.

• Collect and make use of various information related to kitchen operation (ingredients, equipment, utility, tableware, suppliers, latest market trends, etc.).

• Read up on the latest culinary and F&B trends. Carry on a progressive and aggressive business operation accordingly.

•  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.

QUALIFICATIONS

• Education: Relevant bachelor's degree or higher preferred

• Experience: Cooking experience of 5 years or more

• Credentials: Culinary certificate a must. Advanced culinary certificate preferred.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must speak English fluent enough to be able to deal with customers and present menu

• Must possess general knowledge of the food and culture of a given field

• Must possess the ability and skills to create new menu items in keeping with the general trend

• Must be a good communicator. Must be able to manage personnel well.

• Must show basic computer proficiency such as with MS Office

• Must demonstrate an accurate understanding of how to calculate and manage cost

• Must demonstrate an understanding of, and skills to use, kitchen facility, utility, equipment and kitchenware

• Must know applicable laws regarding food safety and general kitchen operation

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