Tuyển dụng Executive Sous Chef tại Hồ Chí Minh

I/ Position Summary:
The Executive Sous Chef is responsible to assist the Hotel Manager for overall kitchen operation, ensuring guest satisfaction, planning, organizing, directing, and controlling the Kitchen operation and administration.
II/ Executive Sous Chef Duties and Responsibilities:
Ensure that kitchen areas and cooking equipment are correctly maintain to
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
Ensure that all culinary operations manuals are prepared and updated.
Work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
Ensure that the Department's overall operational budgets are strictly adhered too.
Maintain portion control and minimizing food waste.
To ensure that guests are always receiving an exceptional dining experience.
Ensure that chefs and cooks are always in clean tidy uniforms and are always presentable to be in guest view.
Responsible for the supervision of all stewards and their activities within the culinary department.
Creative menu planning and correct food preparation for each outlets including banquets.
Ensure that all food preparation equipment is being used safety and correctly
Strictly maintain the safety standard of kitchen areas to minimize unexpected hurts to employees.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Ensure that all kitchen tools and equipment are properly cleaned and maintained.
Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
Ensure that all food items are prepared as per standard recipe
Obtain feedback from guests on product quality and service levels.
Responds to and handles guest problems and complaints.
Strictly supervise to ensure food hygiene and safety