3-6 years
Not Specified

Job Description

Job Description

. Hands-on role overseeing the resort's entire food production, applying the organisational structure, techniques and quality points defined by the Director of Food & Beverage.
. Promotes the Pullman brand philosophy through professional attitude, behaviour, uniform and communication skills.
. Define and monitor quality points, scheduling, techniques and systems for all food production, and pass these on to trainees and subordinates in an organised manner
. This role will oversee, train, develop and organise all kitchen staff.
.The Executive Sous Chef has responsibility to manage the operation, costs and productivity of all kitchens
. Responsible for smooth and efficient production of all food, overseeing hygiene, food handling, temperature control, freshness and taste / quality and consistency of all dishes served. Organise kitchen teams to meet all deadlines and business demands
. Greet and welcome all guests, and ensure all kitchen staff interact positively with guests they encounter at every opportunity
. Ordering of all ingredients and operating stock, maintaining stock at appropriate levels, supervise preparation quantities and methods to and reduce wastage and spoilage . Deeply involved in menu development and dish / concept creation for the resort's F&B operation

Work Experience

. Strong knowledge of Western and International menus, buffets and banquets, breakfast to 450 pax, deep understanding of Vietnamese menus and dishes.
. Ability to organise and produce all local and international dishes expected in an international five star business hotel. . A broad repertoire of local and international a-la-carte dishes prepared to five star standard
. Good conversational and workplace English and ability to understand English menus and dockets
. At least 3 years experience in a large kitchen leadership role with similar breakfast and international food responsibility, production volume and food quality
. Proven experience in leading a team of 50 kitchen staff in busy daily food production to the highest quality standard
. Maintains the highest standard of personal and workplace hygiene, demonstrated in previous roles
. Friendly, outgoing, positive, hospitable nature - accustomed to guest interaction and able to explain products to guests and converse with VIPs.

  • 05 working days & 02 day-off per week
  • Uniform & Duty meal provided by hotel
  • Opportunity to work in a dynamic and professional environment
  • Insurances as per law

About Accor

Job Source : careers.accor.com

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