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 16-10-2018
Nhu Nguyen +84 28 3848 5556
Level of Education Vocational education Areas of study Cooking Professional experiences 3 to 5 years Languages essential Vietnamese Optional languages English
Essential and optional requirements
Responsible for guiding the Cooks and Commis and in the performance of their jobs in accordance to Hotel policies and procedures.
Responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation are rotated and used in a FIFO system.
Responsible for the proper maintenance and good working order of all equipment.
Responsible for consistently implementing Policies and Procedures in operating the Kitchen.
Responsible for establishing and maintaining high sanitation standards in the Kitchen.
Responsible for the Kitchen’s operation in the absence of the Sous Chef.
Implement all the food policies and procedures in the Kitchen.
Recognize good quality products and presentation.
Check and maintain all service standards established for the Kitchen.
Know and understand all the kitchen policies and procedures in food production.
Assure sufficient mise-en-place for the elaboration of the all menu according to recipe manuals.
Recommend corrective actions for unfavourable variances Food cost commitments.
Assist the Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes.
Assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions.
Perform miscellaneous job-related duties as assigned.
Attend meetings and training sessions organized by the Hotel management for the position.
Coach and counsel Cooks and Commis effectively with their daily tasks.
Capable of expressing clearly, listening and absorbing information.
Deputise in the absence of Chef De Partie.
Know and understand all the Garde Manger policies and procedures in food production.
Ibis and its people
Simplicity, Modernity, Well-being
Acteurs, the Ibis staff training and professional development programme , enables staff to :
become more professional by acquiring new skills,
learn a second profession,
be more independent in guest relations,
receive recognition for their skills