Wink Hotels

Wink Hotel Hai Phong | Chef De Partie | Demi Chef | Bếp phó (BEER GARDEN)

Chef De Partie | Demi Chef is responsible supporting to Head/ Sous Chef for organizing and setting up the Beer Garden Department, managing team to ensure the food delivery is at its best and established standards of operation are met. Moreover, this role is also in charge of purchase and supply orders, checking kitchen items, performing the inventory count for daily operations and making kitchen stock readily available; setting up and maintaining all standards, assuring top quality products, directing the overall operation of food production, co-operating well with all kitchen outlets for smooth & efficient, operation, responsible for training & implementing Work Safety, Strict Food Safety & Hygiene standards, elaboration and presentation of all foods contributing to the profitability of the Food & Beverage Department.

Chef De Partie | Demi Chef reports directly to the Food & Beverage Director and General Manager and works closely with the other members in F&B team.

- 12 Annual leave days per year

- Active, balance and professional working environment

- Fun and playful internal activities

- Meal allowance

- Uniform

- Full social insurance on basic salary

Chef De Partie | Demi Chef coach is responsible for overseeing the kitchen operations and managing the kitchen team to ensure the food delivery is at its best and established standards of operation are met. Moreover, this role is also in charge of purchase and supply orders, checking kitchen items, performing the inventory count for daily operations and making kitchen stock readily available.

Chef De Partie | Demi Chef reports directly to the Hotel general manager and works closely with the other members in F&B team.

Guest Engagement

• Creating unique, customized, authentic guest experiences based on thoughtful observation and active listening though guests’ expressed and non-expressed preferences

• Collaborating with fellow departments to create unique, customized, authentic guest experiences based on available resources and teamwork

• Taking initiative and proactive approaches when handling guest preferences, requests and concerns

• Being readily available and approachable to all guests and provide warm, friendly, genuine services to guests

• Ensuring that functions achieve or exceed guests’ expectations

• Extending professionalism and courtesy to guests at all times and displaying the brand values of the company

• Coaching, motivating, encouraging and empowering team to take initiative and be proactive to handle customer preferences, requests and concerns

Team Engagement

• Communicating all goals and results with the FOH and BOH team members

• Promoting teamwork and morale among all departments and members at all levels and functions

• Leading by example while demonstrating self-confidence, energy, enthusiasm and humility

• Identifying and recognizing outstanding individual and team performance on a continuous basis through non-traditional and genuinely encouraging reward and recognition programs

• Assisting Area Operations Manager and Wink M Headquarters in meeting and exceeding company goals

• Ensuring that the team actively and willingly participates in job-related activities including daily briefings, weekly meetings, on-going and regular hard skill and soft skill training workshops, cross-training programs, and other engagements as required

• Encouraging that the team participates in industry and guest-related activities including networking events, self-sought education programs, acting as guide outside of the hotel function, and other innovative engagements

• Proactively provide cross - functional support to the Wink Space team to fulfill and ensure the service flow without any interruption