Senior Chef de Cuisine will be responsible for the implementation of centralised kitchen procedures, ensuring compliance with company standards, adapting operations to the hotel team, maintaining product and service quality levels and complying with HACCP requirements (Hazard Analysis and Critical Control Points) and company sustainability commitments.
STRATEGY
 Ensures compliance with F&B budget guidelines.
 Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.
 Execute based on indications from your F&B OC.
BUDGET / KPIs
 Identify opportunities and propose them to your F&B OC.
 Be aware of deviations and corrective actions and promote their implementation within their department.
 Provide information about your hotel regarding the budget.
 Following the instructions of your OC F&B, implement the Operating Manuals by Brand, F&B standards, based on the ideals of Brand.
 Responsible for the implementation of centralized kitchen procedures, ensuring compliance with the company&039;s standards, adapting the work operations to the hotel team, maintaining the levels of product quality, service and complying with the requirements of HACCP (Hazard Analysis and Critical Control Points) and sustainability of the company according to indications of the Operations Center.
 Follow instructions from OC F&B regarding any topic related to Pricing.
 Execute based on the model established by Hotel Services.
INVESTMENTS
 Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year.
 Analyses hotel needs and sends requests for F&B investments to the Executive Chef for the Annual Investment Plan.
SUPPLIERS
 Request authorized products based on established processes.
 Refer to OC F&B any issue related to F&B suppliers and follow instructions from your OC regarding them.
MARKETING
 Execute tactical marketing actions according to OC.
 Execute marketing campaigns according to instructions from OC F&B.
HUMAN RESOURCES
 Inform the OC F&B of critical vacancies at your hotel.
 Ensure the participation of their team in the wellness programmes made available to them.
 Propose hotel staff with development potential.
 Carry out the available training that applies to the improvement of their job.
 Promote the use of social media following the guidelines established by the company.
 Keeping track of the presence of the staff under their command, planning work shifts, absence control, as well as promoting the use of the holiday period by team members.
FOOD SAFETY
 Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.
 Responsible for the implementation of Food Safety Regulations.
SUSTAINABILITY
 Ensure the separation of waste generated in its area of responsibility.
 Implement healthy consumption and eating patterns for customers and employees.
 Implement initiatives to promote the reduction of food waste.
CUSTOMER EXPERIENCE
 Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
 Be knowledgeable and share with their team the Voice of the Customer goals and ensure their fulfilment, creating and defining improvement plans if necessary.
 To ensure the customer experience, personalising their stay, anticipating their needs and exceeding their expectations.
 Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
 Be knowledgeable with the Sensory Architecture established for their areas and ensure compliance with it.
 Be knowledgeable of the hotel&039;s services and facilities as well as the entertainment programme, experiences and events, ensuring that the team has all the information to be able to promote them to guests.

Knowledge of food handling, hygiene and food safety.
Proficient in Office package and tools related to the position.
Knowledge of hotel operations in its different types of services.
University degree and/or higher in Tourism; Gastronomy/Culinary training and training to keep up to date with trends in the area is an asset.
Knowledge in the use of kitchen economic management and analysis tools.
Advanced English
Minimum 3 years&039; experience in a similar position in 4 and 5* hotels.
Leadership and high communication skills, as well as previous experience in team management.
Keeping up to date with cooking trends and gastronomic innovation.

Annual Outing Trip
Participating social insurance, medical insurance, accident insurance 24/7
13th month salary
Special room rate as per Melia Hotels International policy
International working environment
Annual salary review
Duty meal provided at canteen
2 Day- off/week
Laundry uniform provided
Shuttle bus from Vung Tau to Melia Ho Tram
Benefit for birthday, mid- autumn festival, public holiday, Tet holiday,..
Attractive salary

Cập nhật gần nhất lúc: 2024-09-02 03:20:03