FECON

People
• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
• Train colleagues to make sure they deliver with compliance and to the standards we expect
• Drive a great working environment for teams to thrive - linking up departments to create sense of one team
• Promote teamwork and quality service through daily communication and coordination with other departments
• Recommend or initiate any HR related actions where needed
• Communicates Food and Beverage safety audit reports, and issues recommendations to improve Food safety standards.
• Responsible for maintaining high food quality.
• Follow Risk Management checklist form and follow the implement issue.
• Communicates possible problem areas to the manager.
• Responsible for ensuring that training of kitchen personnel and food service personnel are carefully monitored.
Financial
• Help create the department's annual budget and the setting of departmental goals
• Monitor budget and control expenses with a focus on food, beverage, and labour costs....
• Assists in analyzing and controlling food wastage and food cost.
Guest Experience
• Responsible for health and safety regulation enforcement and maintaining a clean and safe kitchen, by conducting regular audits.
• Responsible for ensuring that all F&B personnel are aware and fully trained on the food safety standards of the hotel.
Responsible Business
• Leads the hotel in the implementation of the Food Safety Management Systems.
• Ensures that all procedures from Ordering, receiving, storing, preparing and issuing all food products are strictly adhered to by the Food and Beverage Department.
• Holds meetings to highlight success and problem areas in the food and beverage safety issues.
• Conduct inspections and enforce adherence to laws and regulations governing the health and safety of individuals to improve worker productivity.
• Possess a recognized local qualification as well as any legal requirement such as Professional Certificates or Licenses
• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
• Other ad-hoc duties - unexpected moments when we have to pull together to get a task done
• May assist with other duties as assigned by management1. Education:
Diploma or Vocational Certificate in Culinary Skills or related field.
2. Service years in the field :
3 years experience as a chef or an equivalent combination of education and experience
3. Service years in supervisor/manager level:
4. Knowledge and skills:
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
Problem solving, reasoning, motivating, organizational and training abilities.
5. Language: Good English
6. Preferred (if required)• Competitive salary
• Service charge
• Social Insurance as law
• Bao Viet Health insurance for personal and family
• 24/7 Accident Insurance
• Rest & Relaxation Allowance per 3 months
• Relocation assistance
• Repatriation allowance
• Home Leave allowance
• Housing, uniform, meal and transportation are provided by the resort
• Gym room