Sofitel Legend Metropole Hanoi

OBJECTIVE:

-Acts on issues and concern in his fields of jurisdiction immediately

-Ensure that the reputation and image of the foods outlets in the hotel be retained and improved at all times.

-Displays creativity in ionytroducing news items for sales programs, specials and promotions

-Maintain an excellent reputation to the eyes of the guests, the management and staffs.

-Ensure the food cost his below or at same level that the budget.

MAIN DUTIES:

Under the guidance and supervision of the chef de cuisine and/orExecutive Chef and Executive Sous-Chef within the limits of established policies, procedures and Food & Beverage recipes, oversee and direct all aspects of Le Beaulieu Kitchen operation (La terrace du Metropole, Room Service, Banquets, Club Bar and assist other kitchens to run their section efficiently.

RESPONSIBILITY AND MEANS

Supervise the function of all Le Beaulieu Kitchen employees, facilities, and cost, hence contributing to maximizing the overall F/B department profit and the above outlets.

ADMINISTRATIVE AND TECHNICAL RESPONSIBILITIES

Responsible for the preparation of menus under the direct supervision of the Executive Chef and the Executive Sous-chef, taking into consideration of the following:

Control and analyze on an on-going basis as following:

Quality levels of production and presentation.

Guest satisfaction.

Merchandising and Marketing.

Operating food cost.

Cleanliness, sanitation, hygiene.

Responsible for the production, preparation and presentation of all food items in areas concerned to ensure highest quality at all times.

Assist or execute inspections of physical aspect of the food preparation areas.

Control and analyze on an on-going basis as following:

Controls quality and quantity of incoming goods

Quality levels of production and presentation.

Local requirements

Market needs

Competition

Trends

Potential costs

Availability of food products

Inspect perishable food items received for quality control, when requested by Executive-Sous Chef or Executive Chef

Pass to the Chef de cuisine and/or Executive Chef or Executive Sous Chef the daily Market List requirement.

Produce up to date le Beaulieu Restaurant, La terrace du Metropole, Club Bar, Room service and Banqueting standard Recipe File for all food items on the menus including:

Sales history, Actual Cost, Potential Cost, Benefit

Check punctuality of all staff assigned to him/her.

Supervise the staff to maintain good grooming and standard of uniforms.

Interview potential candidates, select and propose for Executive Chef approval, perform appraisal, orientation and suspension if necessary.

Responsible for the preparation, production, presentation of all le Beaulieu, la Terrace du Metropole, Club bar dishes and ensure highest quality at all times.

Check stock and products.

Check food items prepared by his/her subordinates and correct any mistakes immediately.

Have knowledge of all cooking ingredients, techniques, preparation and equipment in his/her sections.

Alert in energy saving.

COMMERCIAL RESPONSIBILITIES

Attend to specific guests as required.

Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef.

HUMAN RESPONSIBILITIES

Establish and maintain effective employee relations in his section.

Conduct, under the guidance of the Executive Chef and Sous Chef, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.

Develop formal training plans and conduct on the job training sessions for kitchen employees.

RELATIONS

Report directly to the Executive Chef and Executive Sous-Chef

Provide functional assistance and direction to the kitchen operation.

Coordinate functions and activities with other Food & Beverage Departments.

Maintain interdepartmental working relationships.

REPLACEMENT AND TEMPORARY MISSION

It is a company policy that the Kitchen Sous-Chef may be sent for a temporary assignment within Vietnam or abroad to a sister hotel or food & Beverage related establishment.

Miscellaneous

• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.

• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.

Employee benefit card with discounted rates in Accor Hotels worldwide + other offers.

Talent development through learning programs by Academy Accor.

Opportunity to grow within the property, the company and across the world!

Contribute and make a difference to the Metropole community and to the city through our social responsibility activities, such as Planet 21.

QUALIFICATIONS:

• Minimum 3 years experience in the same position

• Excellent communication and interpersonal skills

• Strong in Microsoft Office suite

• Fluent in English and Vietnamese (spoken& written)

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