Executive Sous Chef (Vietnamese Specialty Chef)

Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
Responsible for guiding and developing staff including direct reports.
Must ensure sanitation and food standards are achieved.
Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.

Hard-working | Active | Enthusiastic
High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
Fluent English communication
Want to develop career path in Marriott International

Accommodation provided.
Joined in the Hotel’s training and development programs.
Offered annual allowance of transportation for home leave.
Offered uniform and laundry service for uniform.
Joined in medical and 24 hour accident insurance plan. Comply with government health and social insurance plan.
Comply with government Public Holidays.
Joined in the associate activities.
And etc.
Offered 5 working days/week – 2 days off/week.
Offered the round trip economy air ticket or ferry between hometown and Phu Quoc for commencement and completion of the Labor Employment Contract.
Offered 14 vacation days/year.
Offered three (3) meals per day including meals on the weekly days off.

Cập nhật gần nhất lúc: 2022-06-29 12:22:04