Executive Sous Chef
Grand Mercure Danang
Da Nang, Central, Vietnam
1 phút trước

Job Level

National under local employment status (or Foreigner already entitled to be recruited for this role)

Job / National under local employment status (or Foreigner already entitled to be recruited for this role) Fixed-term contract : No Status Full Time Anticipated Start Date 27-

10-2019 Gross annual salary : 8000 USD

Contact

Nguyen Quy An +84 236 379 7777

Skills

Level of Education Vocational education Areas of study Cooking Professional experiences 1 to 2 years Languages essential English

Essential and optional requirements

  • At least 6 years’ experience with 2 years in a senior management position.
  • Fair and firm management abilities with high influencing skills.
  • Creative and innovative.
  • Strong knowledge of food and beverage.
  • Excellent communication skills and computer skills.
  • Ideal training and coaching skills.
  • Key tasks

  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Able to make recommendations to the Executive Chef regarding succession planning.
  • Ensure that all recipes and product yields are accurately costed and reviewed regularly.
  • Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
  • 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 food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
  • Ensure that the culinary department adheres to all company and hotel policies and procedures.
  • Ensure that meetings are well planned and results-orientated.
  • Creative menu planning and correct food preparation for each outlets including banquets.
  • To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
  • To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
  • To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
  • Other jobs assign by Executive Chef
  • Grand Mercure and its people

    At Grand Mercure we care about your career. We understand that for you, the art of hospitality is not just a job but a profession so the training you will receive will be world-class.

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