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Job Detail: Chef De Cuisine
Our Client is a Hotel Management Group
Chef De Cuisine
Hotels / Resorts / Hospitality
3000 - 4000$
Ho Chi Minh
You will be responsible for the efficient running of the department in line with company 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.
Minimum 2 years of experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of 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.