Banquets Sous Chef/ Bếp phó Bếp Tiệc

DAY TO DAY:

o As a Sous Chef, you will assist the Chef de Cuisine in overseeing the entire day-to-day operations of the ever-evolving à la carte and buffet food service for our InterContinental guests.

o Creativity, leadership, organizational skills, and advanced planning, along with the Chef de Cuisine, Executive Chef, and Executive Sous Chef, will be key to your daily focus on maintaining operational excellence.

o Lead by example and utilize your culinary skills, along with those of your team, in a healthy work environment to create unique moments for our guests..

o As a key player in a market-leading force, you will immerse our guests in rich food experiences, leaving lasting impressions by bringing service philosophy to life on a plate.

o Assist the Chef de Cuisine in creating an identity for the kitchen that blends the multi-sensory and culinary themes, incorporating both Vietnamese and Western cuisines and the key components of fresh seafood into our menu.

o Continuously identify market needs and trends, ensuring that all menu offerings meet the guests' needs.

o Constantly inspire and encourage your team to create specific WOW moments of surprise and delight for our Guests.

o Interact daily with our guests to provide a high level of bespoke personalized menus and service for all culinary offerings that reflect the guests' needs and sense of occasion.

o To assist the Chef de Cuisine in creating a Signature Range of Inspiring Discoveries for our guests that meets and exceeds their needs.

o Passionately motivate your team to ensure that all tasks are completed punctually and to the highest standard.

o Share the unique perspective of the InterContinental Ha Long Bay Resort on Food and Beverage through innovation, immersion, and reinvention with your team.

o Establish a flexible approach within your team while still providing clear direction and guidance to ensure consistency throughout your production.

o In collaboration with the chef de cuisine, executive sous chef, and executive chef, plan and implement memorable and effective food promotions.

o Collaborate with the Chef de Cuisine to develop unique seasonal identities for the food and ensure that these offerings are relevant to our Guests' needs.

o Manage your team’s personal development and growth by actively promoting career advancement to enhance their performance, providing specialized technical skills through training and coaching, and establishing achievement and advancement goals.

o Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.

o To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.

o Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.

o Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.

o To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.

o Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.

o Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.

o He must ensure that all food offerings at the resort are the most attractive and flavorful as possible so that we consistently provide the highest quality food to our guests.

o I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in the outlets and create meaningful relationships.

o Personally, I monitor and follow through on VIP guests' and special dietary requirements.

• Competitive salary and Pre-opening service charge./ Mức lương hấp dẫn & phụ cấp phí dịch vụ Tiền khai trương.
• At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
• Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
• 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
• Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
• 13th month salary/ Chế độ thường thường niên (lương tháng 13)
• Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
• Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.

• Computer and Microsoft Office skills
• Must be able to read and write to facilitate the communication process
• Computer and Microsoft Office skills
• Solid communication & training skills
• Menu compilation skills
• Food cost of the banquet kitchen
• Budget of the banquet kitchen
• Competitor/ best practice knowledge
• Working with multi-cultural teams
• Be aware of all Health, Safety, and Fire regulations and abide by their terms
• Maintain high standards of personal hygiene at all times
• Demonstrate proper and safe usage of all kitchen equipment
• Ensure that a full uniform is worn at all times
• Support and adhere to the equal opportunities policy of the company

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 2 Years previous experience in the same position
• Preferably 10 years minimum in a five-star hotel or fine-dining restaurant
• Good comprehension of the English language