Chef de Cuisine - Commissary/ Bếp Trưởng Bếp Sơ Chế

• Monitor budget and control expenses with a focus on food, and labour costs….
• Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet
• Inform and keep the Executive Chef up- to- date on challenges and irregularities and recommend courses of action
• Help create the department’s annual budget and the setting of departmental goals
• Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef- Executive Chef, with clear and concise updates if required, and follow up completed
• Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Control quality of received product in receiving area
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
• Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
• Train colleagues to make sure they deliver with compliance and to the standards we expect
• Ensure portion control process follow recipe and minimized wastage
• Drive a great working environment for teams to thrive- linking up departments to create sense of one team
• Diligence in prevention of wastage
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

Education:
Diploma or Vocational Certificate in Culinary Skills or related field.
Service years in the field :
10 years minimum in five star hotel or fine dining restaurant.
Service years in supervisor/manager level:
2 Years previous experience in same position
Knowledge and skills:
Having knowledge about food safety and hygiene
Budget of the banquet kitchen
Maintain high standards of personal hygiene at all times
Food cost of the banquet kitchen
Competitor / best practice knowledge
Must be able to read and write to facilitate the communication process
Working with multi- cultural teams
Ensure that full uniform is worn at all times
Solid communication & training skills
Be aware of all Health, Safety and Fire regulations and to abide by their terms
Menu compilation skills
Support and adhere to the equal opportunities policy of the company
Computer and Microsoft Office skills
Demonstrate proper and safe usage of all kitchen equipment
Language:
Good comprehension of the English language
Preferred (if required)
Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community

Social Insurance as law
Bao Viet Health insurance for personal and family
Competitive salary
Service charge
7 Accident Insurance
Housing, uniform, meal, and transportation are provided by the resort
Relocation assistance
Repatriation allowance
Home Leave allowance
Rest & Relaxation Allowance
Gym room

Cập nhật gần nhất lúc: 2025-06-27 12:50:02