Mô Tả Công Việc
• Work with team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Oversee the planning and implementation of effective food promotions
• Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in in-charged Outlet.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
Team Management
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Other Responsibilities
• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by Executive Chef.
Yêu Cầu Công Việc
Knowledge and Experience
• Vocational/Diploma from a Hospitality Management / Culinary school preferred
• Additional certification(s) in Food & Beverage will be an advantage
• Minimum 5 years of experience in managing food production & culinary operations in hotel/resort (Vietnamese, Asian food)
• Excellent reading, writing and oral proficiency in English language and Vietnamese
• Good working knowledge of MS Excel, Word, & PowerPoint
Competencies
• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times
Hình thức
Quyền Lợi
• Monthly service charge
• Employee benefit card offering discounted rates in Accor Hotels worldwide.
• Develop your talent through learning programs by Academy Accor.
• Opportunity to grow within your property and across the world!
Mức lương
Thỏa thuận
Tham khảo: 10 Dấu hiệu nhận biết hành vi lừa đảo qua tin tuyển dụng.