Chef De Cuisine - Six Senses Ninh Van Bay
As Chef de Cuisine, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.
Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.
Duties and Responsibilities
As Chef de Cuisine, I will assume full responsibility for the efficient operation culinary department to provide exceptional product and service within brand operating standards.
The duties and responsibilities will include:
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Follows proper handling and right temperature of all food products.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Ensures associates are cross-trained to support successful daily operations.
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Handles guest problems and complaints.
Managing and Conducting Human Resource Activities
Participates in the associate performance appraisal process, providing feedback as needed.
Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
Requirements:
Vietnamese Candidates
Have experience in the same position for at least 1 year.
Have leadership skill and able to motivate the team.
Solid understanding of kitchen operations
Communicate in English well
Have Culinary certificate or equivalent experience preferred.