Senior Chef De Cuisine (Vietnamese Cuisine)
Melia Hồ Tràm Beach Resort
Địa điểm làm việc: Bà Rịa - Vũng Tàu
Hết hạn: 02/10/2024
- Chi tiết công việc
- Giới thiệu công ty
Mức lương: Thỏa thuận
Loại hình: Toàn thời gian
Chức vụ: Nhân viên
Kinh nghiệm: 3 năm
Mô tả công việc
Senior Chef de Cuisine will be responsible for the implementation of centralised kitchen procedures, ensuring compliance with company standards, adapting operations to the hotel team, maintaining product and service quality levels and complying with HACCP requirements (Hazard Analysis and Critical Control Points) and company sustainability commitments.
STRATEGY
Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.
Identify opportunities and propose them to your F&B OC.
Execute based on indications from your F&B OC.
Execute based on the model established by Hotel Services.
Following the instructions of your OC F&B, implement the Operating Manuals by Brand, F&B standards, based on the ideals of Brand.
Responsible for the implementation of centralized kitchen procedures, ensuring compliance with the company's standards, adapting the work operations to the hotel team, maintaining the levels of product quality, service and complying with the requirements of HACCP (Hazard Analysis and Critical Control Points) and sustainability of the company according to indications of the Operations Center.
Follow instructions from OC F&B regarding any topic related to Pricing.
BUDGET / KPIs
Ensures compliance with F&B budget guidelines.
Provide information about your hotel regarding the budget.
Be aware of deviations and corrective actions and promote their implementation within their department.
INVESTMENTS
Analyses hotel needs and sends requests for F&B investments to the Executive Chef for the Annual Investment Plan.
Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year.
SUPPLIERS
Refer to OC F&B any issue related to F&B suppliers and follow instructions from your OC regarding them.
Request authorized products based on established processes.
MARKETING
Execute marketing campaigns according to instructions from OC F&B.
Execute tactical marketing actions according to OC.
HUMAN RESOURCES
Inform the OC F&B of critical vacancies at your hotel.
Propose hotel staff with development potential.
Carry out the available training that applies to the improvement of their job.
Ensure the participation of their team in the wellness programmes made available to them.
Promote the use of social media following the guidelines established by the company.
Keeping track of the presence of the staff under their command, planning work shifts, absence control, as well as promoting the use of the holiday period by team members.
FOOD SAFETY
Responsible for the implementation of Food Safety Regulations.
Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.
SUSTAINABILITY
Implement healthy consumption and eating patterns for customers and employees.
Implement initiatives to promote the reduction of food waste.
Ensure the separation of waste generated in its area of responsibility.
CUSTOMER EXPERIENCE
Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
To ensure the customer experience, personalising 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 their team the Voice of the Customer goals and ensure their fulfilment, creating and defining 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.
STRATEGY
Provides feedback to the F&B Partner regarding needs/opportunities at the hotel.
Identify opportunities and propose them to your F&B OC.
Execute based on indications from your F&B OC.
Execute based on the model established by Hotel Services.
Following the instructions of your OC F&B, implement the Operating Manuals by Brand, F&B standards, based on the ideals of Brand.
Responsible for the implementation of centralized kitchen procedures, ensuring compliance with the company's standards, adapting the work operations to the hotel team, maintaining the levels of product quality, service and complying with the requirements of HACCP (Hazard Analysis and Critical Control Points) and sustainability of the company according to indications of the Operations Center.
Follow instructions from OC F&B regarding any topic related to Pricing.
BUDGET / KPIs
Ensures compliance with F&B budget guidelines.
Provide information about your hotel regarding the budget.
Be aware of deviations and corrective actions and promote their implementation within their department.
INVESTMENTS
Analyses hotel needs and sends requests for F&B investments to the Executive Chef for the Annual Investment Plan.
Prepares the investment budget taking into account needs for new equipment to ensure quality and productivity in the following year.
SUPPLIERS
Refer to OC F&B any issue related to F&B suppliers and follow instructions from your OC regarding them.
Request authorized products based on established processes.
MARKETING
Execute marketing campaigns according to instructions from OC F&B.
Execute tactical marketing actions according to OC.
HUMAN RESOURCES
Inform the OC F&B of critical vacancies at your hotel.
Propose hotel staff with development potential.
Carry out the available training that applies to the improvement of their job.
Ensure the participation of their team in the wellness programmes made available to them.
Promote the use of social media following the guidelines established by the company.
Keeping track of the presence of the staff under their command, planning work shifts, absence control, as well as promoting the use of the holiday period by team members.
FOOD SAFETY
Responsible for the implementation of Food Safety Regulations.
Participate in the results of HACCP audits (Hazard Analysis and Critical Control Points) and in the case of incidents, supervise the development and implementation of action plans to solve them.
SUSTAINABILITY
Implement healthy consumption and eating patterns for customers and employees.
Implement initiatives to promote the reduction of food waste.
Ensure the separation of waste generated in its area of responsibility.
CUSTOMER EXPERIENCE
Be knowledgeable of the Brand philosophy, ensuring optimal implementation of the standards, operations and identity manuals that apply to their department.
To ensure the customer experience, personalising 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 their team the Voice of the Customer goals and ensure their fulfilment, creating and defining 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.
Yêu cầu công việc
University degree and/or higher in Tourism; Gastronomy/Culinary training and training to keep up to date with trends in the area is an asset.
Advanced English
Knowledge of food handling, hygiene and food safety.
Knowledge in the use of kitchen economic management and analysis tools.
Keeping up to date with cooking trends and gastronomic innovation.
Proficient in Office package and tools related to the position.
Knowledge of hotel operations in its different types of services.
Leadership and high communication skills, as well as previous experience in team management.
Minimum 3 years' experience in a similar position in 4 and 5* hotels.
Advanced English
Knowledge of food handling, hygiene and food safety.
Knowledge in the use of kitchen economic management and analysis tools.
Keeping up to date with cooking trends and gastronomic innovation.
Proficient in Office package and tools related to the position.
Knowledge of hotel operations in its different types of services.
Leadership and high communication skills, as well as previous experience in team management.
Minimum 3 years' experience in a similar position in 4 and 5* hotels.
Quyền lợi được hưởng
Attractive salary
International working environment
13th month salary
Annual Outing Trip
Annual salary review
Laundry uniform provided
Participating social insurance, medical insurance, accident insurance 24/7
2 Day-off/week
Benefit for birthday, mid-autumn festival, public holiday, Tet holiday,..
Duty meal provided at canteen
Special room rate as per Melia Hotels International policy
Shuttle bus from Vung Tau to Melia Ho Tram
International working environment
13th month salary
Annual Outing Trip
Annual salary review
Laundry uniform provided
Participating social insurance, medical insurance, accident insurance 24/7
2 Day-off/week
Benefit for birthday, mid-autumn festival, public holiday, Tet holiday,..
Duty meal provided at canteen
Special room rate as per Melia Hotels International policy
Shuttle bus from Vung Tau to Melia Ho Tram
Thông tin chung
- Mức lương: Thỏa thuận
Cách thức ứng tuyển
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Hạn nộp: 02/10/2024
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