Paris Baguette

Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.

Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.

Oversees special events and special food promotions.

Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

Develops and writes standard recipes Develops new dishes and products.

Takes steps to ensure that outstanding culinary technical skills are maintained.

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

Controls and analyzes, on an on-going basis, the level of the following:

O Sales.

O Costs.

O Issuing of food.

O Quality and presentation of food products.

o Condition and cleanliness of facilities and equipment.

o Guest satisfaction.

o Marketing.

Develops with the Training Manager training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.

Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with Accor guidelines

Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas

Attends and participates to other meetings as required by the administrative calendar

Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:

o Recipes

o Finance

o Standards.

o Personnel and Training

o Outlets

o Promotions.

o Meetings

o Projects

o Material and Equipment

o Miscellaneous

Sets Food Production and Stewarding goals and develops strategies, procedures and policies

Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment Sets standards of all food and equipment purchases in accordance with Accor guidelines

Monitors local competitors and compare their operation with the hotel Food and Beverage operation

Works with Human Resources on manpower planning and management needs

Works with Financial Controller in the preparation and management of the Department’s budget.

- Professional working environment / Môi trường làm việc chuyên nghiệp

- Opportunity to access variety of training programs conducted by the Hotel & Group / Cơ hội tiếp cận đa dạng các chương trình đào tạo do Khách sạn & Tập đoàn tiến hành

- Free shuttle from Da Nang city / Xe đưa đón từ trung tâm TP Đà Nẵng.

Allowance

Off 1.5 days/ week

Insurrance Suncare

-Degree or Diploma in Culinary Skills or related field.

-5 years experience as a chef, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience

Should you feel interested in the opportunity, please send your resume to zalo: 0896 963 418