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

Work arrangement
No