Senior Chef de Cuisine (Vietnamese cuisine)

MELIÁ HỒ TRÀM
Mức lương
Đang cập nhật
Địa điểm làm việc
Xuyên Mộc, Bà Rịa Vũng Tàu
Kinh nghiệm yêu cầu
Cập nhật
Chi tiết tin tuyển dụng

Mô tả công việc

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
 Identify opportunities and propose them to your F&B OC.
 Execute based on indications from your F&B OC.
 Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.
 Be aware of deviations and corrective actions and promote their implementation within their department.
 Provide information about your hotel regarding the budget.
BUDGET / KPIs
 Execute based on the model established by Hotel Services.
 Following the instructions of your OC F&B, implement the Operating Manuals by Brand, F&B standards, based on the ideals of Brand.
 Follow instructions from OC F&B regarding any topic related to Pricing.
 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.
 Ensures compliance with F&B budget guidelines.
INVESTMENTS
 Analyses hotel needs and sends requests for F&B investments to the Executive Chef for the Annual Investment Plan.
 Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year.
SUPPLIERS
 Refer to OC F&B any issue related to F&B suppliers and follow instructions from your OC regarding them.
 Request authorized products based on established processes.
MARKETING
 Execute marketing campaigns according to instructions from OC F&B.
 Execute tactical marketing actions according to OC.
HUMAN RESOURCES
 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.
 Propose hotel staff with development potential.
 Ensure the participation of their team in the wellness programmes made available to them.
 Carry out the available training that applies to the improvement of their job.
 Inform the OC F&B of critical vacancies at your hotel.
FOOD SAFETY
 Responsible for the implementation of Food Safety Regulations.
 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.
SUSTAINABILITY
 Implement initiatives to promote the reduction of food waste.
 Implement healthy consumption and eating patterns for customers and employees.
 Ensure the separation of waste generated in its area of responsibility.
CUSTOMER EXPERIENCE
 Be knowledgeable and share with their team the Voice of the Customer goals and ensure their fulfilment, creating and defining improvement plans if necessary.
 Manage customer incidents, communicating the actions taken to the hotel’s Guest Experience Department.
 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.

Yêu cầu công việc

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

Quyền lợi

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

Cập nhật gần nhất lúc: 2024-08-30 18:40:03

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Quy mô: Dưới 10
Trụ sở: Ấp Hồ Tràm, Xã Phước Thuận, Huyện Xuyên Mộc, Tỉnh Bà Rịa – Vũng Tàu

Thông tin chung

Ngành nghề
Thực phẩm - Đồ uống
Cấp bậc
Giám Đốc, Phó Giám Đốc Bộ Phận/ Trưởng Phòng/ Tổ Trưởng
Kinh nghiệm yêu cầu
Đang cập nhật
Trình độ yêu cầu
Đang cập nhật
Số lượng cần tuyển
1
Hình thức làm việc
Làm theo ca
Giới tính
Đang cập nhật
Hạn nộp hồ sơ
30/09/2024
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