Chef De Cuisine

• Manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment

• Ensuring that all food meets the highest quality standards and is serve on time.

• Planning the menu and designing the plating presentation for each dish

• Coordinating kitchen staff and assisting them as required.

• Stocktaking ingredients and equipment, and placing orders as needed.

• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

• Assumes the duties and responsibilities of the Executive sous Chef in his absence

• Assists the Chef in the management of the day-to-day operation of the Food Production and

• Controls and analyzes, on an on-going basis, the level of the following:

• Assists the Executive Chef & Exe sous chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

• Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections

• Assists the Executive Chef in planning and organizing successful Food and Beverage activities

• Attends and participates to other meetings as required by the administrative calendar

• Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

• Works with Executive Chef in manpower planning and management needs

• Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage

• Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet operated to the same standard as any other outlet.

• Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Kitchen managerial employees follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.

• Carries out any other reasonable duties and responsibilities as assigned

• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

• Be creative in modern Vietnamese & Asian menu & dishes

• Working with five-star hotel or luxury Asian fine dining restaurants

• Have Culinary Certificate or related field

• A minimum of 2 years’ experience in a similar role.

• Be strong knowledge of cooking methods, kitchen equipment, and best practices.

• Be good understanding of Mc system and restaurant software programs.

• Be teamwork-oriented with outstanding leadership abilities.

• Be Excellent communication and interpersonal skills.