Sous Chef (Pre-opening Hotel)

• Prepare in conjunction with the General Manager an annual menu change cycle and ensures the relevant changes occur as planned.
• Conduct periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
• Directs and co-ordinates all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and that guest expectations are met.
• Co-ordinate with Food and Beverage operations to ensure that all banqueting and restaurant operations function efficiently and on time.
• Ensure market list is prepared daily to ensure an adequate provision of fresh produce.
• Maintain an efficient administration within the department preparing and submitting operational reports on time.
• Coach, counsel, discipline and develop subordinate employees
• Be responsible for the standards of cleanliness and hygiene in all kitchen and related areas.
• Liaise with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive prices.
• Monitor the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
• Co-ordinate the design and implementation up of all buffet set ups, tea/coffee breaks and food displays including cubes, props and decorations ensuring they are maintained in good condition.
• Assist the General Manager in the preparation, monitoring and controlling of the Food and Beverage budget.
• Utilizes sales analysis in menu planning and implements menu engineering techniques.
• Ensures that accurate recipes are prepared and costed for all menu items.
• Prepare and implements in conjunction with the General Manager an annual food and beverage promotion plan for all restaurants.

• Vietnamese / Southeast Asia fine dining or upscale restaurant experience within reputed concepts or brands.
• Previous restaurant concept development and pre-opening experience preferred.
• “Out-of-the-Box” thinker, creative and original.
• Minimum 2+ years of relevant executive culinary management experience Vietnam / Southeast Asia.
• Service-oriented style with professional presentation skills.
• Able to manage large and diverse associates in a multi-unit setting.
• Excellent command of the English language
• Strong leadership and organizational skills

• Food & Beverage discount for STARs/family/friends
• “Star Stay Program” with discounted rates in Fusion
• Private Insurance for managerial levels
• Social welfare
• Accident Insurance (24/24)

Cập nhật gần nhất lúc: 2022-08-09 22:52:04