* Leadership and Managerial Duties:
- Provide visionary leadership and management from development process, product creation through implementation
- Formulate and implement procedural guidelines, policies and standards pertaining to the overall food and beverage operations.
- Included in this are menu design, product specifications, cleanliness and sanitation, and food, labour and operating expenses’ cost control
- Develops standards, processes and tools to assist in delivering consistent culinary products
- Guide and support the culinary team in the implementation and adherence of company standards, processes & systems
- Trains, evaluates and schedules all culinary colleagues in accordance with the applicable standards, policies and as per the overall business requirements
- Supervises the maintenances and cleanliness of the kitchens and stewarding area at all times and carry out daily monthly walkthroughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment
- To support the Chief Steward in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through
- Oversee all operational and administrative aspects of the culinary division as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters
- Encourage proactive, efficient and effective inter- departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm
To oversee and follow through the food safety standards set by Regent Phu Quoc and through the local Vietnamese Municipality rules and regulation
- To ensure that all plating guides are followed according to set dish description, cooking method and presentation image
- Ensure that Regent Phu Quoc grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care
- Trains colleagues to make sure they deliver with compliance and to the standards we expect
- Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands
- Conduct regular hands on dish training to ensure food knowledge of all chefs are up to date.
- Ensures the Executive Sous Chef/ Chef de Cuisines, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day&039;s operation, to the team with clear and concise details, and follow up
- Collaborate with Purchasing team in identifying and sourcing required products
- Ensure proper care, security and maintenance of all hotel equipment through attentive supervision
- Constantly identifies areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Manager
- Develops culinary and stewarding teams and improves their performance through coaching and feedback, and creates performance and development goals for colleagues
- Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly
* Financial and administrative duties:
Monitor and control monthly P&L with main focus on food cost, labour cost and cost of consumables
- Manages the overall creation of menus, preparation instructions, and individual plating guides by ingredients and corresponding portion sizes.
- To ensure that all recipes are up to date and in line with selling prices
- Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of- Regent Phu Quoc while operating within budgeted labour cost guidelines and headcounts, depending on the business volume
- To ensure that all kitchens outlets have a professional recipe costing prior the hotel opening date to establish selling prices
* Guest Experience duties:
- Personally monitors and follows through on any requirements of VIP guests and special dietary requirements.
- Ensures customer satisfaction in accordance to the Regent Distinction Service Behaviours, the Strategic Brand Pillars and the respective service standards of Regent Brand
- Drives and motivates the team to create curating decadent moments to surprise and delight guests throughout the hotel delivering a harmonious flow
- Personally meets potential event guests for menu planning and discussions. Interact with Regent guests on daily basis in the outlets and create a meaningful relationship
- He/She must ensure that all food offerings on the resort are the most attractive and tasteful possible to provide always the best quality food to our guest
- Attendances at Departmental meetings and Guest feedback meetings and take ownership in any special comment or requirement
from guest
* BENEFITS:
- Healthcare insurance for personal after 6 working months and for the family after 2 working years
- International working environment, join courses of IHG Group
- Service charge as revenue
- Relocation, repatriation allowance
- Competitive salary
- 24/7 accident insurance from starting date
- Other benefits
- Contract 2 years included probation period
- Accommodation, uniform, transportation, and meals are provided
- Rest and relaxation, Home leave allowance
- Insurance as labor law
- At least 14 annual leave, 2 days off per week
