EXECUTIVE SOUS CHEF ( TASKFORCE)

Salary Details

Salary Description: Competetive Salary Offered

Job Description For EXECUTIVE SOUS CHEF ( TASKFORCE)

Pullman Danang Beach Resort

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.

Benefits

• 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