Chef De Cuisine

• Planning the menu and designing the plating presentation for each dish
• Coordinating kitchen staff and assisting them as required.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
• Manage day- to- day kitchen operations, including sanitation requirements and maintenance of kitchen equipment
• Ensuring that all food meets the highest quality standards and is serve on time.
• Assists the Chef in the management of the day- to- day operation of the Food Production and
• Stocktaking ingredients and equipment, and placing orders as needed.
• Assumes the duties and responsibilities of the Executive sous Chef in his absence
• Controls and analyzes, on an on- going basis, the level of the following:
• Works with Executive Chef in manpower planning and management needs
• Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Kitchen managerial employees follow hotel guidelines when recruiting and use a competency- based approach to selecting their employees.
• Attends and participates to other meetings as required by the administrative calendar
• Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage
• Assists the Executive Chef & Exe sous chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
• Carries out any other reasonable duties and responsibilities as assigned
• Assists the Executive Chef in planning and organizing successful Food and Beverage activities
• Assists the Executive Chef in making recipes and maintaining up- dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Assists the Executive Chef in developing and maintaining up- dated operations manuals for all Food Production and Stewarding sections
• Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet operated to the same standard as any other outlet.

• Be teamwork- oriented with outstanding leadership abilities.
• Be strong knowledge of cooking methods, kitchen equipment, and best practices.
• Be creative in modern Vietnamese & Asian menu & dishes
• Have Culinary Certificate or related field
• A minimum of 2 years’ experience in a similar role.
• Be Excellent communication and interpersonal skills.
• Be good understanding of Mc system and restaurant software programs.
• Working with five- star hotel or luxury Asian fine dining restaurants

Follow to the policy of Hotel & Accor

Cập nhật gần nhất lúc: 2024-07-31 16:35:02