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

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties. It is the largest hospitality company in Europe, and the sixth largest worldwide.Accor operates in 5,300 locations in over 110 countries. Its total capacity is approximately 777,714 rooms. It owns and operates brands in many segments of hospitality: Luxury (Raffles, Fairmont, Sofitel), premium (MGallery, Pullman, Swissôtel), midscale (Novotel, Mercure, Adagio), and economy (ibis, hotelF1). Accor also owns companies specialized in digital hospitality and event organization, such as onefinestay, D-Edge, ResDiary, John Paul, Potel & Chabot and Wojo.The company is headquartered in Issy-les-Moulineaux, France, and is a constituent of the CAC Next 20 index in the Paris stock exchange.

Job Source : careers.accor.com

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