Hai Phong - Wink Hai Phong Centre | Kitchen Guide (Nhân viên Bếp)

The Kitchen Guide reports directly to the Kitchen coach/Kitchen Manager and works closely with the other members in F&B team.
The Kitchen Guide is responsible for supporting the Chef De Partie in preparation and cooking of all food items, whilst adhering to health and food safety areas as laid out by Wink standards and local standards. This role is also in charge of demonstrating and helping to maintain high levels of food quality that consistently exceeds the expectations of guests.

Guest Engagement
• Collaborating with fellow departments to create unique, customized, authentic guest experiences based on available resources and teamwork
• Ensuring that functions achieve or exceed guests’ expectations
• Being readily available and approachable to all guests and provide warm, friendly, genuine services to guests
• Taking initiative and proactive approaches when handling guest preferences, requests and concerns
• Creating unique, customized, authentic guest experiences based on thoughtful observation and active listening though guests’ expressed and non- expressed preferences
• Extending professionalism and courtesy to guests at all times and displaying the brand values of the company
• Coaching, motivating, encouraging and empowering team to take initiative and be proactive to handle customer preferences, requests and concerns
Team Engagement
• Performing by example while demonstrating self- confidence, energy, enthusiasm and humility
• Encouraging that the team participates in industry and guest- related activities including networking events, self- sought education programs, acting as guide outside of the hotel function, and other innovative engagements
• Promoting teamwork and morale among all departments and members at all levels and functions
• Receiving and learning all goals and results with the FOH and BOH team members
• Encouraging the team actively and willingly participates in job- related activities including daily briefings, weekly meetings, on- going and regular hard skill and soft skill training workshops, cross- training programs, and other engagements as required
• Proactively provide cross – functional support to the F&B team and the Hangout Space team to fulfill and ensure the service flow without any interruption
Financial
• Ensuring compliance with all corporate accounting procedures
• Provide insightful and relevant cost- saving suggestions on a regular basis
• Working closely with line manager to learn and understand revenue and performance results
Operations and Brand Compliance
• Maintaining cleanliness and mise- en- place level at working station and other food production areas or smooth operation
• Following up to ensure orders are placed on time, as to order, and are delivered in a timely manner
• Following all the policies and procedures of Wink Hotels to ensure operations standards are consistent
• Maintaining a high standard of personal hygiene and body language at all time
• Following and maintaining excellent grooming standard and uniform guidelines of Wink Hotels at all times
• Understanding, continuing update and compliance of human resources policies, procedures and code of discipline, professionalism and good relations
• Being knowledgeable about the food menu, special promotions including preparation times, cooking methods, recipes and ingredients
• Ensuring all guest requests and complaints regarding to food items are handled appropriately adhering to the Wink Hotels’ general guidelines for service recovery.
• Regularly participating in team briefing to have related information regarding to bookings, events, special requests, unavailable items, and other matters
• Maintaining safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures as well as food safety
• Performing other related duties and functions assigned by the Chef De Partie
• Assisting Chef De Partie to ensure minimum kitchen wastage
• Ensuring Hazard Analysis and Critical Control Points (HACCP) are always being followed
• Following the correct kitchen operating procedures with regards to: stock rotation (FIFO), requisitions (according to business needs), maintaining par stocks
• Implementing all opening and closing duties are implemented in accordance with established standards
• Consistently performing and following up with the inventory count, food stocks and stock movement and keeping the Chef De Partie updated
Other Responsibilities
• Understanding and continually updating Human Resource policies, procedures and code of discipline while promoting management, team and cross- department support, leadership, professionalism and good relations
• Performing other related duties and functions assigned by the Area Operations Manager
• Understanding and continually updating relevant policies, procedures and service delivery standards of this position

- Uniform
- Full social insurance on basic salary
- Active, balance and professional working environment
- Fun and playful internal activities
- 12 Annual leave days per year
- Meal allowance

Cập nhật gần nhất lúc: 2026-04-16 15:15:02