Demi chef (Vietnamese Cuisine)

• Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management.

• Understand departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest.

• Report Lost and Found immediately to Security.

• Be responsible in keeping our property safe and secure.

• Preserve ingredients and food in good conditions in order to keep cost in line.

• Monitor food and operating costs and controls these by reducing waste.

People:

• Perform/ behave as per IHG Winning Ways to other colleagues (within your department and toward other departments)

• Train and help colleagues on the jobs

• Following up with the assignment from Supervisor.

• Participate all training assigned by supervisor including English training and job skills training

• Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.

• Establish and maintain effective employee working relationships.

• Assist Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

• Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

Guest experience:

• Perform Services behaviours in daily operation basic towards the guests

• Sharing guest feedback to the supervisor

• Handle guest’s requests, or escalate to higher levels and/or relate departments when need it

• Drive buggy safely after being certified and be responsible for protecting this asset in good conditions

• Communicates politely and display courtesy to guests and internal customers.

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.

Responsible business:

• Be responsible in keeping our property safe and secure

• Be responsible in protecting the environment such as the trees, the sea, and the special species

• Understand IHG Brand Standard related to your department

• Recommended changes to these standards

• Co-ordinate special projects as required, such as…

• Rotate the roles (cross training) within department when required

• Perform any other duties which may be assigned by the management from time to time

• Attend and participates in daily briefings and other meetings as scheduled.

• Attend and participates in training sessions as scheduled.

• Prepare in advance food, beverage, material and equipment needed for the service.

• Clean and re-set his/her working area.

• Implement the hotel and department regulations, policies and procedures including but not limited to:

• House Rules and Regulation

• Health and Safety

• Grooming

• Quality

• Hygiene and Cleanliness

• Ensure that all dishes from that section are prepared consistently and according to standard recipes.

• Train the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

• Work in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

• Ensures the sanitation standards for kitchen are being met.

• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

• Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

• Develop the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

• Ensure that employees have a complete understanding of and adhere to employee rules and regulations.

• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

• Help with Food transportation from main kitchen back of the house to main branch outlets

• Help and assist with Theme buffet set up on beach or guest room

• Help and set up Villa on special tap and dine dinner and BBQ