{Pullman Hai Phong}Chinese Sous Chef/Bếp phó Trung hoa

- Ensures that all company minimum brand standards have been implemented.
- Observes methods of food preparation and cooking, sizes of portions, and tests cooked foods before plate- up and service.
- You will be responsible to assist with the efficient running of the department in line with Hyatt International&039;s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
- Supervises cooking and other kitchen personnel and co- ordinates their assignments to ensure economical and timely food production.
- Plans the menus and utilisation of food surpluses or leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
- Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
- Establishes and enforces nutrition and sanitation standards for outlet kitchen.
- Devises special dishes and develops innovative recipes.
- You will be in charge of Events Kitchen and responsible to assist with the efficient running of the department in line with Accor International&039;s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
- The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
- Introduces and tests the market with new products which are market- orientated in terms of price and product.

- Qualification in Kitchen Production or Management will be an advantage.
- This position is applicable for Vietnamese only
- Good English communication
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
- Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred. Good management skills.
- Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

- Attractive wages and benefits, self- development through Accor Academy and e- learning platforms, career development opportunities

Cập nhật gần nhất lúc: 2024-08-22 13:55:02