Banquet ChefMelia Hồ Tràm Beach Resort

Banquet Chef will plan, organise and lead the work of the banquet kitchen employees. They also plan and develop menus that promote the highest quality of banqueting food.
OPERATIONS
 Develop new menus and meals, depending on customer demand or season.
 Try and taste all the new menus/foods.
 Inform banquet kitchen staff about upcoming functions.
 Set priorities for each day and assign tasks to the banquet kitchen staff.
 Conduct a physical inventory of specific foods for the daily inventory.
 Order new supplies when needed.
ECONOMIC-FINANCIAL
 Be knowledgeable of their department's budget.
 Support the head of department in the preparation of projections.
 Is knowledgeable of the economic results of the hotel and the economic results of their department, as well as the deviations vs. budget/projection.
 Ensure the fulfilment of the economic goals established in the department and being aware of the economic goals of the hotel, as well as their fulfilment.
 Support the head of department in the placing of orders following the established procedure, as well as in the control of materials and services.
HUMAN RESOURCES
 Support and participate in the identification of talent in their department.
 Be knowledgeable of the development plans and tools in Human Resources and promote their use (Melia Home, climate, E-Meliá, development plans, Moving-Up, Graduates Programs, Code of Ethics...).
 Identify high potential staff, as well as actively participate in the development of the team and trainees (if applicable).
 Follow up on the climate action plans defined by the department.
 Encourage the participation of their team in the wellness programmes available at the Hotel.
 Promote the use of social media following the guidelines established by the company.
 Support in the recruitment of the team and its dissemination in social media.
CUSTOMER EXPERIENCE
 Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
 Ensure the customer's experience and personalise their stay, anticipating their needs and exceeding their expectations.
 Manage customer incidents, communicating the actions taken to the hotel's Guest Experience Department.
 Be knowledgeable and share with the team the objectives of the Voice of the Customer and to ensure their fulfilment, supporting in the creation and definition of improvement plans if necessary.
 Be knowledgeable with the Sensory Architecture established for their areas and ensure compliance with it.
 Be knowledgeable of the hotel's services and facilities as well as the entertainment programme, experiences and events, ensuring that the team has all the information to be able to promote them to guests.
HEALTH & SAFETY/HEALTHY WORKPLACE
 Be knowledgeable of the hotel's evacuation plan.
 Support in the responsibilities assigned to them in the Centre's Self-Protection Manual or local equivalent in other countries.
 Ensure compliance with the Occupational Health and Safety Procedures and Instructions.
 Be knowledgeable of the individual protection equipment of the department and to support in its correct implementation and use by means of the corresponding training actions.
 Assume the responsibilities assigned in the Occupational Health and Safety Management System Manual.
SUSTAINABILITY
 Promote the local gastronomy of the destination.
 Promote healthy eating patterns for employees.
 Minimise food waste.
 Ensure the separation of waste generated in their area of responsibility.