Le Beaulieu Junior Sous Chef - Hà Nội

Job summary

Acts on issues and concern in his fields of jurisdiction immediately, ensures the reputation and image of the foods outlets in the hotel be retained and improved at all times, displays creativity in introducing news items for sales programs, specials and promotions, maintains an excellent reputation to the eyes of the guests, the management and staffs, ensures the food cost his below or at same level that the budget.

Responsibilities

• Under the guidance and supervision of the chef de cuisine and/or Executive Chef and Executive Sous-Chef within the limits of established policies, procedures and Food & Beverage recipes, oversee and direct all aspects of Le Beaulieu Kitchen operation.
• Supervise the function of all Le Beaulieu Kitchen employees, facilities, and cost, hence contributing to maximizing the overall F/B department profit and the above outlets.
• Responsible for the preparation of menus under the direct supervision of the Executive Chef and the Executive Sous-chef, taking into consideration of the following: Quality levels of production and presentation, Guest satisfaction, Merchandising and Marketing, Operating food cost, Cleanliness, sanitation, hygiene.

Qualifications

• Minimum 3 years experience in the same position.
• Excellent communication and interpersonal skills.
• Strong in Microsoft Office suite.
• Fluent in English and Vietnamese (spoken& written).

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