Executive Sous Chef

• Assisting Executive Chef in running Kitchen Department of resort

• Directly participate in the planning and implementation of the department's work

• Making Duty Roster, supervising Kitchen Department’s activities

TASKS CLARIFYING

• Assisting in managing all department’s aspects, operating and coordinating tasks, ensuring the smooth operation and guest satisfaction; achieving revenue and cost targets

• Being responsible for guiding staffs and supervising staff performance in accordance with resort’s regulations

• Being responsible for financial target, by minimizing costs but ensuring service quality

• Being responsible for sufficient operating equipment and supplies for production

• Setting and maintaining high standard of sanitation in all food preparation areas

• Setting standard for Kitchen’s products in line with resort’s policy

• Controlling behaviors with exemplary actions; showing brand thinking by professional attitude, manners, behaviors and appearance as well as communicating skills

• Being responsible for organization, operation, preparation, production, presentation and ensuring the high standard of food and beverage service provided to guests

• Managing all Kitchen staffs

• Training, developing staffs and supporting them in career

• Being responsible for food hygiene, safety and quality

• Welcoming guests and making sure that all Kitchen staffs interact positively with guests

• Collaborating with Executive Chef and Food & Beverage Manager to make, develop menus and creating dishes/ ideas for resort’s food & beverage service

• Applying new ideas for restaurants and stores, including festivals, and special events; keeping up with local and international trends

• Informing technical errors to Engineering Department for reparation

• Utilizing all sources to achieve high quality while keeping costs under control

• Collaborating with Purchasing team to buy items as operation requests

• Discuss with Purchasing manager in choosing suppliers and ordering.

• Organizing and supervising food preparation based on occupancy

• Taking an innovative and creative approach to cook and decorate

• Issuing Kitchen policies and procedures, assisting in updating and training staffs about those

• Assisting in sale negotiations with guests positively, if required

• Updating new changes in culinary trends

• Controlling wastage, abuse, spoilage and unauthorized use of all food and ingredients; limiting food excess and minimizing production during low occupancy time

• Participating in Department Head’s meetings on behalf of Executive Chef

• Organizing work meetings for staffs

• Respecting the resort’s commitments with environmental issues: energy saving, recycling, waste sorting, …

• Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations

• Performing other tasks assigned by superior

• Career development roadmap and working environment with the professional international Radisson group
• Receive 100% salary and 50% service fee during the probationary period
• Attractive service fee
• Petrol allowance
• Staffhouse support for employees living far away
• Shuttle bus for employees in Nha Trang

• Graduating from college and higher

• Having degrees and certificates related to the profession

• Deeply understanding about HACCP, food hygiene and safety

• Being fluent in English; being able to using other language

• Having at least 03 years working experience as the same position in 4 – 5 stars hotel/ resort

• Being perfect in leadership, proactive and an extrovert

• Being good at managing

• Having high team spirit

• Having ability to orient guests, spirit of service

• Being able to work independently under high pressure

• Being assertive, self - control; having good commercial and business sense

• Being creative and innovative

• Having excellent presentation skill

• Arranging work and coordinating with colleagues well

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