Executive Sous Chef (Bếp Phó Điều Hành)

Assist the Executive Chef – Culinary Director in creating optimum customer satisfaction by providing the highest standard of food quality and presentation simultaneously, maximizing the profit margins through effective management of all kitchen functions.

2. KEY RESPONSIBILITIES

a. General

Planning and Organizing:

• To work with the Executive Chef – Culinary Director in completing the Food and beverage department input into the overall hotel strategic plans.

Operations and Product Quality:

• Analyze local market needs and trends and support the definition of the hotel’s overall Food and beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests.
• Oversee the preparation and presentation of food products to ensure maximum quality at all times.
• Implement procedures to minimize wastage and over-production.
• Ensure standards of presentation and preparation of food items meet brand standards

Departmental Leadership – with the Executive Chef

• Ensure that Kitchen professionals are fully aware of hotel F&B strategy and that their products meet these requirements
• Direct and coordinate the daily activities of the kitchen
• Coach and guide new team members, putting in place proper orientation training and ongoing training and development for team members.
• Manage relationships and contracts with suppliers.

Health, Hygiene & Safety

• Maintain the highest standards of Food Hygiene and adherence to all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Engineering regarding maintenance and repairs of equipment
• Check and ensure the proper storage of raw and processed food items, including the condition of food in freezers.
• Instruct staff on all emergency measures in case of an accident and have a first aid kit available and stocked in the kitchens
• Ensure all work areas in the kitchen are kept tidy and clean.

b. Key Result Areas

• Show awareness of markets and ensure up-to-date knowledge of the competitive environment.
• Demonstrate an awareness of new business opportunities and seize and act upon them.
• Be aware of financial issues such as revenue enhancement, costs, profits/losses, and cash flow.
• Identify opportunities to ensure sustainable profit growth through implementing cost-effective methods.
• Make sound decisions quickly under pressure.
• Take calculated risks based on adequate information and analysis;
• Make rational, balanced judgments based on available information.
• Work with an orientation to the future.
• Set clear, appropriate, and well-defined quality objectives.
• Encourage others to comply with legal and personal obligations.
• Plans while considering change and possible difficulties.
• Provide teams with clear direction and keep them focused on tasks.
• Actively supports autonomy and empowerment through appropriate delegation of work.
• See projects through to completion and ensure key objectives are met.
• Create a climate of teamwork by encouraging harmony, cooperation and communication.
• Care for others by monitoring their well-being.
• Inspire a positive attitude to work among subordinates and persuade others so that they can adjust their positions and readily gain agreement and support from others;
• Respect the contributions of others.
• Maintain awareness of organizational structure and goals.
• Accurately identify and effectively present the key points of an argument.
• Promote ideas and establish links with people within and outside the business and use this network for the organization’s advantage.
• Encourage a culture of continuous personal and work-related improvement through one's actions and ensure learning from successes and failures.
• Guide and train the staff.
• Pass on personal expertise and draw on people's diverse backgrounds, skills and knowledge while defining and reinforcing standards and appropriate behaviour.
• Reconcile conflict and probes for information for more in-depth relevant information for decision-making.
• Analyses numerical data and relevant sources of information to draw appropriate conclusions and check facts to establish causes and effects.
• Produces new ideas and a range of solutions to meet the demands of the situation.
• Please select the most appropriate tactic(s) from various alternatives and let others know.
• Set organizational strategy aligned with corporate vision and use multiple, relevant resources to achieve objectives.
• Negotiate with a variety of approaches.
• Assist with developing and maintaining a detailed Department Operations Manual that reflects policies and procedures, work processes and performance standards within the Division.
• Ensure the annual review accurately reflects any changes.
• Assist with preparing the annual Food and Beverage Business Plan, ensuring Divisional Objectives fully address the hotel's business objectives and employees' needs.
• Assist with preparing and regularly updating the Food and Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are effectively controlled.

• 2 weekly days off

• Duty Meals will be provided

• Opportunity to growth with Fusion Hotel Group

• Minimum 1+ years of relevant executive culinary management experience in Vietnam / Southeast Asia.
• Local fine dining or upscale restaurant experience within reputed concepts or brands.
• Ability to express effective written and verbal communication
• Excellent communicator, organizer and motivator
• Strong leadership and organizational skills
• Dynamic, innovative and self-motivated
• Able to manage large and diverse associates in a multi-unit setting.
• Previous restaurant concept development and pre-opening experience preferred.
• “Out-of-the-Box” thinker, creative and original.
• Service-oriented style with professional presentation skills.

Apply through our email:
career.fosc@ fusionoriginals.com