Intercontinental Danang

What is the job?

• Executive Sous Chef for Citron to lead our kitchen team in creating authentic and high-quality Vietnamese cuisine. The Executive Sous Chef will be responsible for overseeing all kitchen operations, ensuring exceptional food quality, and maintaining the traditional flavours and techniques of Vietnamese cooking.

• You also have a deep understanding and love for Vietnamese culinary traditions, as well as strong leadership skills to guide the kitchen staff, provide guidance, training, and support to junior chefs, and ensure timely food delivery while maintaining a clean and safe working environment. Your creativity, leadership, and attention to detail will play an integral role in the guest experience.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your day-to-day

Main Task Lists:

• Create and innovate menus featuring authentic Vietnamese dishes such as Pho, Bánh Xèo, Gỏi Cuốn, Bánh Mì, and more.

• Ensure the menu reflects the authentic flavors, ingredients, and culinary techniques of Vietnamese cuisine.

• Regularly update the menu based on seasonal ingredients, trends, and customer preferences.

• Oversee daily kitchen operations, ensuring that food preparation, cooking, and presentation meet the highest standards.

• Manage kitchen staff, including sous chefs, line cooks, and other kitchen personnel, providing training and guidance on Vietnamese cooking techniques.

• Ensure the kitchen operates smoothly during service, handling any issues that arise efficiently.

• Implement HACCP training and standards in all outlets.

• Implement cross - training for your staff in all outlets.

• Manage the cost and wastage.

Guest Experience:

• Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure the problems are resolved satisfactorily.

• Maintain positive guest and colleague interaction with good working relationships.

• Keep aware of trends, systems, practices, and equipment in food and beverage through trade literature, hotel shows, and site visits.

• Food quality and flavor: This is the first deciding factor. The food must be of good quality, rich in flavor, and guaranteed to made from fresh ingredients. The dishes must be delicately prepared, suitable for the diverse tastes of customers.

• Food presentation: The way the food presented beautifully and attractively will make a strong impression on diners. A plate of food is not only a dish, but also a work of art that attracts the eye.

• Professional service: The service of the staff is also very important. Enthusiasm, thoughtfulness, and professionalism in welcoming and serving customers will create a feeling of comfort, and ease and make customers feel respected.

• Attention to detail: Sometimes, small details like napkins, table decorations, or even the greeting of the staff can make a difference and make a strong impression.

• Attention to detail: Sometimes, small details like napkins, table decorations, or even the greeting of the staff can make a difference and make a strong impression.

Responsible Business:

• Responsible for the direction and coordination of all food preparation functions carried out in all hotel kitchens.

• Make inspection trips through all hotel kitchens to observe conditions, methods, and progress of preparation production.

• Make demonstrations to cooks, when necessary, to improve preparation and to introduce new recipes or methods.

• Attend periodic meetings with other Food and Beverage, Executives, department heads, and management to coordinate kitchen department activities with other departments.

• Makeup restaurant menus based on available food, cost, season, and estimated business together with Director of Culinary.

• Prepare special dishes for demonstration or promotion purposes, if required.

• Know the Hotel's fire and safety procedures and the operation of kitchen and fire - fighting equipment.

• Interview applicants for vacancies, working with the Human Resources Division on employment and other employee-related matters. To keep a close watch on payroll costs and schedule staff to meet business fluctuations.

• Follow and enforce the hygiene and safety standards set by the Hotel and Food & Environmental Hygiene Department.

• Interact with guests daily during meal periods in the restaurants.

Financial:

• Be responsible for keeping our property safe and secure.

• Monitor food costs and implement cost control measures while maintaining the quality of dishes.

• Work with management to create and maintain kitchen budgets and profit margins.

• Preserve ingredients and food in good condition to keep costs in line.

• Understand and ensure you understand IHG Brand Standards related to your department.

• Understanding departments and the hotel’s product, and upselling to the guest, or recommending hotel products to the guest.

Accountabilities

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.

• 100% salary and service charge in 2 months of probation
• 15 days of Annual leave (1 additional day for every 2 years of service), 2 days off per week
• Mandatory insurances in accordance with Vietnamese Law
• Accidental insurance (24/7)
• Provided uniform, duty meal and transportation
• Accommodation at Sunhome apartment (applicable for non-Danang residents)
• IHG brand standard training
• Other benefits as per the company/ IHG policies

Required Quatifications & Skills:

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

• Department P&L.

• Department Budget.

• Proficient in the use of Microsoft Office.

• Matters pertaining to HR Operations.

• Problem-solving, organizational, and training abilities

• Communication skills (in both English and Vietnamese) 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 resort, the brand and the company department Budget

• Food service permit or valid health/food handler card as required by a local government agency.

• Minimum of 10 years of experience as a chef, with at least 3 years in a similar position in an authentic Vietnamese or Southeast Asian kitchen, and experience preferably in a hotel of similar size and complexity including supervisory experience or training.