Senior Chef De Cuisine (Vietnamese Cuisine)Melia Hồ Tràm Beach Resort

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.