Demi chef (Vietnamese Cuisine)

• Monitor food and operating costs and controls these by reducing waste.
• Preserve ingredients and food in good conditions in order to keep cost in line.
• Be responsible in keeping our property safe and secure.
• Understand departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest.
• Report Lost and Found immediately to Security.
• Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management.
People:
• Following up with the assignment from Supervisor.
• Establish and maintain effective employee working relationships.
• Participate all training assigned by supervisor including English training and job skills training
• Train and help colleagues on the jobs
• Perform/ behave as per IHG Winning Ways to other colleagues (within your department and toward other departments)
• Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.
• Assist Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
Guest experience:
• Handle guest’s requests, or escalate to higher levels and/or relate departments when need it
• Communicates politely and display courtesy to guests and internal customers.
• Perform Services behaviours in daily operation basic towards the guests
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
• Sharing guest feedback to the supervisor
• Drive buggy safely after being certified and be responsible for protecting this asset in good conditions
Responsible business:
• Clean and re- set his/her working area.
• Co- ordinate special projects as required, such as…
• Understand IHG Brand Standard related to your department
• Be responsible in protecting the environment such as the trees, the sea, and the special species
• Prepare in advance food, beverage, material and equipment needed for the service.
• Attend and participates in daily briefings and other meetings as scheduled.
• Recommended changes to these standards
• Rotate the roles (cross training) within department when required
• Perform any other duties which may be assigned by the management from time to time
• Attend and participates in training sessions as scheduled.
• Be responsible in keeping our property safe and secure
• Implement the hotel and department regulations, policies and procedures including but not limited to:
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Grooming
• Quality
• Ensures the sanitation standards for kitchen are being met.
• Health and Safety
• Help and set up Villa on special tap and dine dinner and BBQ
• Work in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensure that employees have a complete understanding of and adhere to employee rules and regulations.
• Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Ensure that all dishes from that section are prepared consistently and according to standard recipes.
• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Train the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• House Rules and Regulation
• Help with Food transportation from main kitchen back of the house to main branch outlets
• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Hygiene and Cleanliness
• Help and assist with Theme buffet set up on beach or guest room

Required Skills

Problem solving and training abilities.
Food service permit or valid health/food handler card as required by local government agency.
Able to speak, read and write English
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

Qualifications
• Diploma or Vocational Certificate in Culinary Skills or related field.
• High School
Experience
• 1 year experience preferably in a hotel of similar size and complexity and including supervisory experience or training.

100% salary & service charge in 2 months of probation
HealthCare insurances for loyalty team members
IHG brand standard training
Accidental insurance 24/24
Other benefits as per the company/ IHG policies
Provided uniform, duty meal and transportation
Mandatory insurances in accordance with Vietnamese Law
Shared accommodation (applied for non Danang residents)
Annual leave from 14 days, 2 days off per week

Cập nhật gần nhất lúc: 2024-07-29 01:00:02