Sài Gòn HD

Financial returns:

• Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management

• Understanding departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest.

• Report Lost and Found immediately to Security

• Monitors food and operating costs and controls these by reducing waste.

• Participate in the planning and costing of menus.

• Develop and write standard recipes.

• Be responsible in keeping our property safe and secure.

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

• Continuously seek ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.

• Buy locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

• Work with Executive Chef in the preparation and management of the Department’s budget.

• Direct food apportionment policy to control costs.

• Participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

• Review menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.

People:

• Perform/ behave as per IHG Winning Ways to other colleagues within your department and toward other departments

• Perform/ behave as per IHG leadership competencies

• Work with Superior and Human Resources on manpower planning and management needs

• Identify training need, propose training plan, and conduct the training

• Conduct shift briefings, department meeting to ensure hotel activities and operational requirements are known

• Observe staff’s performance, give constructive feedback when need it.

• Coach and develop staff

• Work with Superior and Human Resources on disciplinary action for poor performance or any conflict among staff

• Supervise and Training of assigned employees.

• Work with Executive Chef in manpower planning and management needs.

• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

• Ensure effective training programs for employees in coordination with the Training Manager and their Departmental Trainers.

• Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Guest experience:

• Perform Brand’s Services behaviors in daily operation basic towards the guests

• Ensure consistency service within the department

• Sharing guest feedback to the team

• Manage all requests made by guests, or special request from guest that your staff reported to you

• Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

• Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

• Maintains positive guest and colleague interactions with good working relationships.

Responsible business:

• Be responsible in keeping our property safe and secure

• Be responsible in protecting the environment such as the trees, the sea, and special species

• Understand and ensure your staff understanding IHG Brand Standard related to your department

• Recommended changes to these standards

• Open and close the shift, ensure effective shift hand over

• Co-ordinate special projects as required, such as…

• Rotate the roles (cross training) within department when required

• Perform any other duties which may be assigned by the management from time to time.

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.

• Prepare, cook, serve and store.

• Attend and participates in daily briefings and other meetings as scheduled.

• Attend and participates in training sessions as scheduled.

• Prepare in advance food, beverage, material and equipment needed for the service.

• Clean and re-set his/her working area.

• Implement the hotel and department regulations, policies and procedures including but not limited to:

- House Rules and Regulation

- Health and Safety

- Grooming

- Quality

- Hygiene and Cleanliness

• Organize and set up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.

• Ensure that all dishes from that section are prepared consistently and according to standard recipes.

• Train the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

• Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

• Help with Food transportation from main kitchen back of the house to main branch outlets

• Help and assist with Theme buffet set up on beach or guest room

• Help and set up Villa on special tap and dine dinner and BBQ

• Assist Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

• Work in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

• Develop and write standard recipes.

• Develop new dishes and products.

• Assist with organizing special events and special food promotions.

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.

• Maintain a hygienic kitchen.

• Clean the kitchen and equipment.

• Maintain personal hygiene.

• Maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.

• Assist to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

• Ensure that outstanding culinary technical skills are maintained.

• Ensure the sanitation standards for kitchen are being met.

• Ensure that employees have a complete understanding of and adhere to employee rules and regulations.

• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

100% salary and service charge in 2 months of probation

Annual leave from 14 days, 2 days off per week

Mandatory insurance in accordance with Vietnamese Law

Accidental insurance 24/24

HealthCare insurance

IHG brand standard training

Other benefits as per the company/IHG policies

Required Skills

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Able to speak, read and write English

• 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.

Qualifications

• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience

• 3 year experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.