Junior Sous Chef (Banquet Kitchen) - Bếp phó (Bếp tiệc)

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

MAIN ROLES

• Participate in the planning and costing of menus

• Develop new dishes and products

• Ensure that outstanding culinary technical skills are maintained

• Assist with organizing special events and special food promotions

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

• Maintain a hygienic kitchen

• Clean the kitchen and equipment

• Maintain personal hygiene

• Supervise and Training of assigned employees

• Works with Sous Chef in manpower planning and management needs

• Works with Sous Chef in the preparation and management of the Department’s budget

SUPPORTIVE ROLES

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

• Implement and coordinate cooperation as a supporting department for business operation.

• Motivate staff about work by establishing equal opportunities, including education.

• Ensure smooth work cooperation among departments and always provide support not to cause any interruptions in business operation.

• Manage and maintain smooth work cooperation with other departments

• 2 months of probation with full salary and service charge
• Top-ranking service charge
• Attractive remuneration package, 13th month salary and yearly salary increment program
• 5.5 working days and 1.5 days off per week
• Duty meals provided
• Motorbike parking fee covered by the hotel
• “Family member” (Lotte employee) activities and gifts
• Annual healthcare benefits and 24/7 workmen insurance
• F&B and hotel room discount up to 80%
• Opportunities for cross-training, cross-exposure, and task force participation with other Lotte Hotels in Hanoi and in Vietnam
• Luxury international 5-star hotel training programs

QUALIFICATIONS

• Education: Vocational Certificate in Culinary Skills or food preparations or related field.

• Experience: 3-5 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience.

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

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Awareness of valid health/food handler card as required by local government agency.

• Problem solving and training abilities.

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