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Mô Tả Công Việc
- Manage the daily operation of the assigned kitchen section, ensuring smooth and efficient performance in accordance with resort standards.
- Schedule, assign, train, supervise, and develop kitchen hosts within the section while participating in food preparation when required.
- Ensure all dishes meet quality standards in terms of presentation, taste, consistency, and food safety before service.
- Develop and maintain menus, daily specials, and seasonal offerings in line with the culinary direction of the Executive Chef while controlling food cost and portion standards.
- Standardize recipes and maintain accurate recipe cards for all menu items.
- Monitor food preparation, stock levels, purchasing requirements, and manpower planning based on business needs and forecasted covers.
- Ensure compliance with food hygiene, sanitation, HACCP, and safety standards across all kitchen and storage areas.
- Control inventory, equipment, and kitchen assets, and participate in monthly and annual stock takes with relevant departments.
- Coordinate closely with Purchasing, Finance, Front Office, and Food & Beverage teams to ensure smooth operations and exceptional guest experiences.
- Handle guest feedback and complaints professionally and effectively while actively seeking opportunities to improve guest satisfaction.
- Lead, motivate, and develop the culinary team, fostering professionalism, teamwork, and continuous improvement.
- Promote environmental sustainability and support the resort's values, policies, and operational standards.
- Perform any additional duties assigned by the Executive Sous Chef or Executive Chef.
Yêu Cầu Công Việc
- Diploma or Bachelor's degree in Culinary Arts, Food & Beverage, Hospitality Management, or a related field.
- Professional culinary or hospitality training related to food preparation and culinary arts is preferred.
- Minimum three years of relevant kitchen experience, including at least one year in a supervisory role.
- Experience in luxury hotels or resorts is an advantage.
- Strong knowledge of kitchen operations, food preparation techniques, and food safety and hygiene standards.
- Experience in menu development, recipe standardization, portion control, and food cost management.
- Familiarity with local ingredients and a variety of cuisines.
- Strong leadership, communication, organizational, and multitasking skills.
- Ability to work effectively with multicultural teams in a fast-paced environment.
- Good command of written and spoken English.
Hình thức
Quyền Lợi
- 100% salary during the probation period (2 months).
- Monthly allowance: VND 2,400,000.
- Competitive Service Charge.
- Seniority bonus after every 12 months of service.
- Attractive year-end and Lunar New Year bonuses.
- Social Insurance contribution based on 100% of salary.
- 24/7 personal accident insurance from the first working day.
- Annual home leave air ticket support.
- Relocation allowance.
- Staff accommodation provided.
- Uniforms and laundry service provided.
- Staff meals and transportation provided.
- Global training opportunities and career development with Six Senses & IHG.
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