Chef De Cuisine
Hyatt Corporation
HO CHI MINH CITY, Vietnam
13 ngày trước

Description :

Park Hyatt Saigon is a French mansion near the Opera House, a / sanctuary of peace / in the middle of one of Asia’s most bustling cities.

Park Hyatt Saigon was renovated in 2015. As this luxury-defining project continued, Park Hyatt Saigon renovated its ballroom in 2016 and just finished restaurants and bars renovation in 2017.

Our strategy is to make a difference in the lives of all those we touch colleagues, guests, operators, community members and shareholders alike.

We care for people so they can be their best. This is demonstrated in our values of Respect, Integrity, Humility, Empathy, Creativity and Fun.

At Park Hyatt Saigon our aim is to create energizing experiences that connect our guests to who and what matters to them most.

We are passionate about fostering connections, the place for any and every occasion and a one-stop experience.

At Park Hyatt Saigon, we believe our guests select our hotel because of our caring and attentive associates who are focused on providing efficient service and unique experiences.

Currently, Park Hyatt Saigon is inviting a new Chef De Cuisine to work with the highest standards of product and service delivering unparalleled service in the market.

Join with us to discover your place to shine in our warm, respectful, and inclusive culture.

Job description :

  • You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
  • The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
  • To assist Executive Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
  • Ensures that all company minimum brand standards have been implemented.
  • Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
  • Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
  • Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
  • Spends time in culinary areas observing employee-guest / employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
  • Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
  • Directs food apportionment policy to control costs.
  • Introduces and tests the market with new products which are market-orientated in terms of price and product.
  • Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
  • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
  • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
  • Tests cooked foods before plate-up and service.
  • Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
  • Devises special dishes and develops innovative recipes.
  • Establishes and enforces nutrition and sanitation standards for restaurant.
  • Qualifications :

  • Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards;
  • preferably with experience in luxury international brands.

  • Qualification in Kitchen Production or Management will be an advantage.
  • Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
  • Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
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