Sous Chef (Western)

* OBJECTIVE:
- Manages daily food preparation, production and implementation of menus which are designed to meet market/ guest needs and fall within budgeted guidelines.
- Works in conjunction with service teams to ensure quality product and service to guests.
- Maintains Health and safety standards in the kitchen.
- Oversees the operation of Social Club kitchen team.
* MAIN DUTIES:
- Hands on management of the kitchen operations on a day to day basis.
- Meet and where possible exceed guest and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as purveying consistent, quality and value for money cuisine.
- Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
- Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
- Work closely with the Restaurant and Bar Manager/ Supervisors to meet food and beverage operational objectives.
- Co-ordination of the stewarding team to meet the kitchen's requirements.
- Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
- Ensures the kitchen has a presence in operational meetings and committees
- Any other duties assigned by your manager.
* Benefits:
- Competitive salary
- Service charge
- Bonus on holiday + Tet
- 13th month salary
- 2 days off per week
- Uniform, laundry service, duty meal, parking lot will be provided by Hotel.
- Outing trip with company
- Interesting training courses provided by Hotel and Accor
- Other benefits as regulated by Labor Law