Chef de Cuisine

Operations and Product Quality:

o Analyze local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering

o Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.

o Develop new menus and food items to meet the taste and dining requirements of the guests.

o Oversee the preparation and presentation of food products to ensure maximum quality at all times.

o Implement procedures to minimize wastage and over-production.

o Ensure standards of presentation and preparation of food items meet brand standards

Departmental Leadership 

o Ensure that Kitchen professionals are fully aware of the hotel's F&B strategy, and that their products meet these requirements

o Direct and coordinate the daily activities of the kitchen

o Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.

o Manage relationships and contracts with suppliers.

Health, Hygiene & Safety

o Maintain the highest standards of Food Hygiene, and adherence to all Health and Safety standards.

o Report and take appropriate action to correct any health or safety hazard.

o Liaise with Engineering regarding maintenance and repairs of equipment

o Check and ensure the proper storage of raw and processed food items, including the condition of food in freezers.

o Instruct staff on all emergency measures in case of accident, and have a first aid kit available and stocked in the kitchens

o Ensure all work areas in the kitchen are kept tidy and clean.

• Thời gian làm việc: 5 ngày/tuần, nghỉ 2 ngày linh hoạt.
• Thời lượng ca làm việc: 8 tiếng/ngày (bao gồm 30 phút nghỉ giữa ca).
• Chế độ bảo hiểm: Được tham gia đầy đủ các chế độ bảo hiểm theo quy định của pháp luật.
• Phụ cấp & hỗ trợ: bữa ăn trong ca làm việc, thẻ gửi xe miễn phí tại hầm xe TTTM, đồng phục, Locker cá nhân riêng biệt, …

o Vietnamese / Southeast Asia fine dining or upscale restaurant experience within reputed concepts or brands.

o Excellent command of the English language

o Ability to express effective written and verbal communication

o Excellent communicator, organizer and motivator

o Strong leadership and organizational skills

o Dynamic, innovative and self-motivated

o Able to manage large and diverse associates in a multi-unit setting.

o Previous restaurant concept development and pre-opening experience preferred.

o “Out-of-the-Box” thinker, creative and original.

o Service-oriented style with professional presentation skills.

Hồ sơ nộp trực tuyến qua Hoteljob hoặc qua email: career.fosc "at" fusionoriginals.com