Chef de Cuisine (New Opening Outlet) (6-month contract) - Bếp Trưởng (Nhà hàng mới sắp khai trương) (Hợp đồng 6 tháng)

• Oversee all operational and administrative culinary aspects as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameters
• Continuously identify market needs and trends and ensure that all menu offerings reflect these as well as Regents Taste Gallery Philosophy
• Constantly drive and motivate your team to create specific WOW moments of surprise and delight for our Guests
• Daily interaction with Guests to provide a high level of bespoke Personalized Menus and Service for in Villa Dining which reflect the Guests needs and Sense of Occasion
• Strive to ensure that the in villa Dining is recognized as one of Vietnams Premier and Leading Dining Concepts
• Curiosity to Explore -To Curate your own Signature Range of Inspiring Discoveries for our guests which meet and exceed their needs. This is reflected through your offering in line with the Regents Taste Gallery Philosophy
• Passionately drive your team to ensure that all tasks are completed timeously and to the highest standard
• Work closely with the respective service team members on coordinating service flow, timings and set ups of all events, including coffee breaks, buffets, set menus, cocktail receptions and any others as required
• Regularly review menus concerning popularity of dishes, food cost and seasonality with the Banquet Manager, In Room Dining Manager and Executive Pastry Chef and suggest new menu proposals to the Executive Chef.
• Share the distinctive Regent perspective on Food and Beverage through Innovation, Immersion and Reinvention with your team
• Create a flexible approach within your team while still offering clear direction and guidance to ensure Regent consistency throughout your production
• Plan and implement in conjunction with the Executive Sous Chef /Executive Chef uniquely memorable and effective food promotions
• Create individual seasonal identities for the Menus and ensure that these offerings are pertinent to our Regent Guests needs
• Manage your team’s personal development and growth by actively promoting Career advancement to improve their performance and provide specialist technical skills through training and coaching as well as setting achievement and advancement goals

Financial and administrative duties:

• Maintain your departments Consistency through the continuous improvement of Quality of raw and processed ingredients as well as All Relevant Costs and Expenses
• To work directly with all support departments, Engineering, Stewarding and Hygiene for the maintenance of the Hotels Fire Life Safety Program, Maintenance of all Equipment and Hygiene Program to the highest Regent standards
• Create an IVD Food Recipe Library through a list of standardized and personalized recipes and also Conduct Regular Masterclasses within the team for the continuous quality advancement
• Daily, weekly and Monthly planning with your team and delegating skill based tasks to the appropriate team members
• To run a Cost effective operation, maximizing product quality and profitability while maintaining Regent standards and Food Philosophy

Guest Experience duties:

• Ensures customer satisfaction in accordance to the Regent Distinction Service Behaviours, the Strategic Brand Pillars and the respective service standards of Regent Brand
• He must ensure that all food offerings on the resort are the most attractive and tasteful possible to provide always the best quality food to our guest
• Personally meets potential event guests for menu planning and discussions. Interact with Regent guests on daily basis in the outlets and create a meaningful relationship
• Personally monitors and follows through on any requirements of VIP guests and special dietary requirements.
• Drives and motivates the team to create curating decadent moments to surprise and delight guests throughout the hotel delivering a harmonious flow
• Attendances at Departmental meetings, Guest feedback meetings, and take ownership in any special comment or requirement from guest