{Pullman Hai Phong}Chinese Sous Chef/Bếp phó Trung hoa

- You will be in charge of Events Kitchen and responsible to assist with the efficient running of the department in line with Accor International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
- The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
- You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
- Ensures that all company minimum brand standards have been implemented.
- Plans the menus and utilisation of food surpluses or leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
- Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
- Introduces and tests the market with new products which are market-orientated in terms of price and product.
- Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and tests cooked foods before plate-up and service.
- Devises special dishes and develops innovative recipes.
- Establishes and enforces nutrition and sanitation standards for outlet kitchen.