Chef de Cuisine
Mercure Danang French Village Bana Hills
Da Nang, Central, Vietnam
7 ngày trước
source : Accor Hotels

Job Level

National under local employment status (or Foreigner already entitled to be recruited for this role) 2

Job / National under local employment status (or Foreigner already entitled to be recruited for this role) Fixed-term contract : Yes Duration of fixed-

term contract (in months) : 2 Status Full Time Anticipated Start Date 26-04-2019

Skills

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

Essential and optional requirements

Key tasks

  • Assists in managing all food production especially Specialty Restaurant and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
  • Adhere to local regulations concerning FSMS / HACCP health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
  • Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his / her absence
  • Assists the Executive Chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food
  • Production employees and other Food and Beverage employees

  • Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
  • Assists the Executive Chef in developing popular menus offering guests value for money in accordance with Accor guidelines
  • Assists the Executive Chef in planning and organizing successful Food and Beverage activities Conducts daily briefings and other meetings as needed to obtain optimal results
  • Attends and participates to other meetings as required by the administrative calendar
  • Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
  • Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
  • Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with guidelines
  • Participates in the preparation of the hotel's revenue plan and marketing programs
  • Monitors local competitors and compare their operation with the hotel Food and Beverage operation Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
  • Works with Executive Chef in manpower planning and management needs
  • Works with Executive Chef in the preparation and management of the Department’s budget
  • Mercure and its people

    Hotels with individuality, passion for service and committed to quality and guest satisfaction.

    Join a team of warm and friendly professionals who will share their love for hospitality.

    Step 2
    Nộp đơn
    Thêm vào ưa thích
    Loại bỏ khỏi mục ưa thích
    Nộp đơn
    Email của tôi
    Bằng cách nhấp vào "Tiếp tục", tôi đồng ý với neuvoo để xử lý dữ liệu của tôi và gửi cho tôi thông báo qua email, như được nêu chi tiết trong Chính sách bảo mật của neuvoo. Tôi có thể rút lại sự đồng ý của tôi hoặc hủy đăng ký bất cứ lúc nào.
    Tiếp tục
    Mẫu đăng ký