Trưởng Ca Bếp/ Chef De Patie

- Ensure all F&B Kitchen employees deliver the brand standard and provide heart touching service at all times.
- Handle guest complaints and inquiry in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Organise and set up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
- Ensure that all dishes from that section are prepared consistently and according to standard recipes.
- Assist the Sous Chef and Executive Chef in ensuring that all kitchen standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
- Monitor food and operating costs and control these by reducing waste.
- Train the Kitchen employees in that section of kitchen in the skills necessary for them to perform their function.
- Works in any sections of kitchen when necessary or as requested by the Sous Chef or Executive Chef
- Ensure the sanitation standards for kitchen are being met.
- Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Oversee the punctuality and appearance of all Food and Beverage Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
- Maximise the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
- Support the implementation, demonstrating and reinforcing The MYST's Core Values and Brand Standard.
- Ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
- Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety and security.
- Adapt to changes in the Food and Beverage Kitchen function as dictated by the industry and hotel.
- Attend and contribute to all Meetings as required.
- Attend training sessions when required.
- Carrie out any other duties as assigned.