Hilton Saigon ★ 4.1

POSITION STATEMENT:

An Executive Sous Chef is assisting the Executive Chef to build the reputation of the hotel by maintaining a talented and creative Kitchen team. As an assistant in creating a menu and concept, the Executive Sous Chef is in charge of all the food quality, hygiene, and presentation of food served in the hotel with following all instructions and guidelines given by the Executive Chef.

CORE COMPETENCIES / ROLES AND RESPONSIBILITIES: Responsible for all the Kitchen brigade and assist in supervising the production as the smooth operation of Kitchen department.

- Provide support of a specialist nature to the Executive Chef.
- Present innovative ideas to the Executive Chef.
- Assist the Executive Chef to manage stocks and supplies.
- Assist the Executive Chef to respects the productivity ratios (food cost) as budgeted.
- Assist the Executive Chef to ensure that sales are maximized through answering the customer's needs and that costs are controlled without compromising quality.
- Assist in ensuring that the correct food handling & hygiene practices are executed at all times by Kitchen associates.
- Assist the Executive Chef to audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
- Enforce safety procedures and cleanliness standards throughout kitchen(s).
- Assist in conducting periodic departmental meetings with the Executive Chef.
- Assists with the development and maintenance of a detailed department operation manual that reflects policies and procedures, work processes and standards of performance within the department.
- Ensures annual reviews accurately reflect any changes.
- Assists with the preparation and regular update of the food and beverages department budget, in close cooperation with the Executive Chef ensuring targets are met and costs are effectively controlled.
- Ensure that all the kitchen forms and reports are forwarded in time to the Executive Chef.
- Assist the Executive chef with Team Members performance issues in compliance with company policies and procedures.
- Assist the Executive chef with recruiting, managing, training and developing the Team Members.
- Assist the Executive chef with setting departmental objectives, work schedules, budgets, policies, and procedures.
- Responsible for department/outlet targets and budgets.
- Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements.
- Control the profitability of all Kitchen production.
- Initiate and submit to Executive Chef all purchase requests for kitchen equipment and food for all kitchen.
- Continuously seek ways to assist the outlet management maximize their revenues and profits through food and beverage product.
- Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting department.
- Participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the food and beverage annual marketing plan.
- Ensure that all the sous chefs and subordinates within the department are fully aware of market needs and trends and that their product meet these requirements.
- Ensure to carries out inventories, inputs data, explains consumption.
- Observes and evaluates Team Members' performance to devise methods for improving efficiency and guard against theft and wastage.
- Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system.
- Work closely with the Chief Stewarding to follow up on all kitchen equipment maintenance.
- Monitor the appearance, standards, and performance of the Department Team Members with an emphasis on training and teamwork.
- Monitor staffing levels to meet cover business demands.
- Review casual labor request for the upcoming week.
- Allocate work duties to Supervisor/Team Members.
- Through hands on management, supervise closely all Chefs and Stewards Team Members in the performance of their duties in accordance with policies and procedure and applicable laws.
- Maintain good communication and working relationships with all hotel departments.
- Conduct monthly communication meetings, in the absence of the Head of department, and produce minutes.
- Have a good understanding of the Hotel's emergency procedures, Hotel security, fire regulations and all health and safety legislation and ensure implementation of those related to your department.
- Have knowledge of the department procedures and standards; ensure the implementation all department procedures and standards.
- Have knowledge of the hotel, its services, and facilities.
- Handle equipment, tools, keys and supplies in proper way, kept in good working condition, regularly inspected, following instructions as directed, and ensure the team does the same.
- Report maintenance deficiencies and items in need of repair and follow up to make it done.
- Report hazard issues and follow up to make it done.
- Carry out lost and found procedures.
- Ensure the standards of cleanliness and orderliness of all working areas.
- Be environmentally aware.
- Handle guest inquiries, requests and resolves guest complaints using MIR (Make It Right).
- Ensure an exceptional level of customer service delivery at all times by providing personal assistance to the guests with a professional, pleasant and positive manner at all times.
- Be proactive and observant in service to identify guest needs before being asked.
- Practice Hilton grooming standards including uniform dress code, cleanliness and personal hygiene.
- Manage Guest requests in a timely and efficient manner.
- Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
- Able to assist with making changes that respond to the marketplace and to Guest needs, both present and anticipated.
- Ensure the quality and quantity of the cafeteria food & work closely with the Human Resource for the menu approval.
- Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.
- Manage master keys in his/her possession.
- Attend training and meetings when required.
- Carry out any other reasonable task assigned by the Executive Chef, or set by the Hotel's Management.

- Fully paid insurance regimes: social insurance, health insurance, unemployment insurance, health insurance

- Get job-related professional training, opportunities for advancement

- Professional working environment with opportunities to learn and grow