Sous Chef - Bếp phó (Western)

• Manages the day- to- day operation of the Food Production and Stewarding sections and inform the Executive Chef of any decision taken which did not require his action and any other relevant information.
• Assumes the duties and responsibilities of the Executive Chef in his absence.
• Controls and analyzes, on an on- going basis, the level of the following:
Checks food requisition for store of all kitchen sections
Food promotions
Menu planning
Sales
daily market list
Marketing
Condition and cleanliness of facilities and equipment
Quality and presentation of food and beverage products
Liasing with guests and checks for there special requirements
Costs
• Conducts daily briefings and other meetings as needed to obtain optimal results.
• Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies.
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
• Assist the Executive Chef in making recipes and maintaining up- dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Participates in the preparation of the hotel&039;s revenue plan and marketing programs.
• Assists the Executive Chef in developing and maintaining up- dated operations manuals for all Food Production and Stewarding sections.
• Assists the Executive Chef in keeping an up- dated Hotel Policies and Procedures file and up- dated files on all Food and Beverage matters.
• Establishes and maintains effective employee and inter- departmental working relationships.
• Assists the Executive Chef in settings standards of all food and equipment purchases in accordance with The Anam guidelines.
• Conducts such functions as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
• Performs related duties and special projects as assigned.
• Monitors local competitors and compare their operation the hotel Food and Beverage operation.
• Attends and participates to other meetings as required by the administrative calendar.
• Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Assists the Executive Chef in developing popular menus offering guests value for money in accordance with guidelines.
• Assists the Executive Chef in planning and organizing successful Food and Beverage activities in the hotel and overseas.
• Assists the Executive Chef in developing training plans, develops training material in accordance with guidelines and implements training plans for Food Production employees and other Food and Beverage employees.

• Excellent knowledge of resort and its facilities, services and products
• Supervisory and leadership skills
• Good grooming
• Professional and well trained manner.
• Always present and preserve the image of the resort through correct behavior and attitude in dealing with colleagues and customers.
• Good English language skills
• Disciplined performer

- Compensation &
Benefits: follow up Vietnamese law & as per company policy. Discuss in Interview.

- Transportation:
provided by the company- Venue: Lot D3, Northern Peninsula, Cam Lam, Khanh Hoa
Province.

Cập nhật gần nhất lúc: 2025-06-30 21:45:02