[NOVOTEL PHU QUOC RESORT] Chef de Cuisine - Bếp trưởng Outlet

Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel's policies, standards and municipality requirements
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 relationship 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.