SOUS CHEF/BẾP PHÓ

Planning & Organizing:

• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.

• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.

• Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar.

• Coordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality.

Operations:

• Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in overseeing and directing all aspects of the food production.

• Train and develop the kitchen and stewarding team in the departmental operating standards.

• Ensure all kitchen team members are aware of the a la carte Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier.

• To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.

• To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources.

• Have full knowledge of all products and services provided by the property and in the local area.

• The ability to accommodate all food servers’ requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests.

• The ability to handle and rotate food according to established procedures.

• The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.

Administration:

• To assist the Executive Chef and Executive Sous Chef in overseeing the implementation of training plan for the department.

• Ensure all purchases are in line with the Hotels purchasing policy.

• The ability to communicate with the Executive Chef, Executive Sous Chef on the performance of all employees and of the work performed.

• To be able to correctly investigate and follow the correct procedure when dealing with food poisoning allegations.

• Employee benefit card offering discounted rates in Accor Hotels worldwide.
• Develop your talent through learning programs by Academy Accor.
• Opportunity to grow within your property and across the world.
• Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities, like Planet 21.
• Offer accommodation and meal for candidate from other provinces.
• Competitive salary and service charge based on experience and ability
• Top-tier service charge and 100% salary during the probation period
• Offer accommodation and meals for candidates from other provinces.
• Shuttle bus for candidates in Nha Trang and fuel allowance for those in Cam Ranh and Cam Lam
• 24/7 insurance coverage from the first day of probation.
• Full benefits under labor laws.

• Experience in preparing Western cuisine, Asia cuisine and Fine Dining, Banquet.
• Demonstrated knowledge and experience with Food Safety Regulations of HACCP.
• Good knowledge of industrial Kitchen equipment and procedures.

• Option 1: Submit your application via Hoteljob, via Zalo 037 368 0328, or via email to giang.nguyenhuong[at sign]movenpick.com
• Option 2: Submit your application in person at the security gate of Mövenpick Resort Cam Ranh

*Only suitable candidates will be contacted for an interview.*