Chef De Cuisine

As Chef de Cuisine, you will be required to conduct your duty in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

• Can communicate in English

• Have required Certificates for the position as per Vietnam’s law

• Positive attitude 

• Good communication skills, fluent in Vietnamese and good knowledge of English

• Committed to delivering high levels of Guest service 

• Excellent grooming standards 

• Ability to work with ownership as well within a team 

• Flexible and reliable

• Excellent attention to details

• A passion for being on a winning team

• A passion for delivering exceptional levels of Guest service

• Strong work ethic

• Ability to work under pressure

• Flexibility to work late shifts

• Methodical and well organized

• Excellent leadership, interpersonal and communication skills

• Strong organizational, planning and analytic skills 

• Proficiency preferred with computers and computer programs, including Microsoft Office and ability to communicate in English via Outlook

• Accountable and resilient

• Asian & Western & international Culinary Skills & Knowledge

• Minimum seven to ten years’ experience in Kitchen Operations, including at least four years as Sous Chef or 2 years as Chef de Cuisine with supervisory experience in a quality rated Hotel/Resort required.

• Assist the Head of department with Team Members performance issues in compliance with company policies and procedures

• Assist the Head of department with recruiting, managing, training and developing the Team Members

• Assist the Head of department with setting departmental objectives, work schedules, budgets, policies, and procedures

• Responsible for department/ outlet targets and budgets.

• Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements.

• Monitor the appearance, standards, and performance of the Department Team Members with an emphasis on training and teamwork.

• Monitor staffing levels to meet cover business demands

• Allocate work duties to Supervisor/Team Members

• Maintain good communication and working relationships with all hotel departments

• Conduct monthly communication meetings, in the absence of the Head of department, and produce minutes.

• Daily check BEO and kitchen request and Set-up the shift schedules for associates in accordance with staffing guide / productivity requirements. 

• Plan, prepare and implement high quality food products, and set-ups in all areas in the restaurant

• Work seamlessly with recipes, standards and plating guides

• Maintain all HACCP aspects within the hotel operation.

• Focus on constant improvement of training manuals and SOPs.

• Have a good understanding of the Hotel’s emergency procedures, Hotel security, fire regulations and all health and safety legislation and ensure implementation of those related to your department

• Have knowledge of the department procedures and standards; ensure the implementation all department procedures and standards

• Have knowledge of the hotel, its services, and facilities

• Handle equipment, tools, keys and supplies in proper way, kept in good working condition, regularly inspected, following instructions as directed, and ensure the team does the same

• Carry out lost and found procedures

• Ensure the standards of cleanliness and orderliness of all working areas

• Be environmentally aware 

• Manage Guest requests in a timely and efficient manner

• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

• Attend training and meetings when required.

• Assist with the implementation of kitchen plans send by Executive chef.
• Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.