[NOVOTEL PHU QUOC RESORT] Chef de Cuisine - Bếp trưởng Outlet

Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
Identify and develop team members with potential
Conduct performance review with the team
Work with team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Supervise team to run their kitchens at high quality level whilst maintaining acceptable food cost
Interact with management of other departments within areas of responsibility to foster and maintain effective working relationship with them
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
Monitor food standards in in- charged Outlet.
Maintain a high standard of personal appearance and hygiene at all times
Be well versed in hotel fire & life safety/emergency procedures
Interview, select and recruit team members
Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
Oversee the planning and implementation of effective food promotions
Meet and interact with representatives of the local community and potential guests as required Team Management
Perform other reasonable duties assigned by the assigned by Executive Chef.
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Attend all briefings, meetings and trainings as assigned by management
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Other Responsibilities

Knowledge and Experience

Good working knowledge of MS Excel, Word, & PowerPoint
Minimum 5 years of experience in managing food production & culinary operations in hotel/resort (Vietnamese, Asian food)
Excellent reading, writing and oral proficiency in English language and Vietnamese
Additional certification(s) in Food & Beverage will be an advantage
Vocational/Diploma from a Hospitality Management / Culinary school preferred

Competencies

A team player & builder
Results and service oriented with an eye for details
A motivator & self- starter
Well- presented and professionally groomed at all times
Ability to multi- task, work well in stressful & high- pressure situations
Strong leadership, interpersonal and training skills
Good communication and customer contact skills

Opportunity to grow within your property and across the world!
Free Accommodation and Meals
Monthly service charge
Develop your talent through learning programs by Academy Accor.
Employee benefit card offering discounted rates in Accor Hotels worldwide.

Cập nhật gần nhất lúc: 2026-03-18 17:20:03