Sous Chef French Cuisine - Vietnamese Nationality Candidate Only

Job description

Main Duties

Administration
- Assists in aligning culinary activities with the Corporate Strategy and implementing Hotel Action Plans where appropriate.
- Prepares and updates individual Departmental Operations Manuals.
- Conducts regular communication meetings and ensures departmental briefings are effective.
- Maintains hotel records and forms as per local management policies.
- Follows operating standards for computer usage.
- Revises and updates the outlet's Departmental Operations Manual continuously.
- Assists in preparing weekly rosters and work schedules to ensure adequate staffing.

Customer Service
- Provides courteous and professional service at all times.
- Ensures employees deliver excellent service to internal customers.
- Handles guest and employee inquiries efficiently, reporting unresolved issues and ensuring follow-up.
- Maintains positive interactions with guests and colleagues.

Financial
- Maximizes productivity through multi-skilling, multi-tasking, and flexible scheduling.
- Manages utility and payroll costs within guidelines, ensuring optimal equipment use.
- Embraces new technology and equipment to improve productivity.
- Develops standard recipes to maintain acceptable food costs.
- Assists the Chef de Cuisine in preparing annual operating budgets.
- Monitors kitchen operating costs and takes corrective actions when needed.

Marketing
- Supports outlet management in maximizing revenue and profits through innovative recipes.

Operational
- Ensures implementation of minimum brand standards.
- Works collaboratively with employees to ensure hotel success and guest satisfaction.
- Purchases fresh, local products and maintains varied menus.
- Participates in menu planning and utilization of food surpluses.
- Reviews menus, analyzes recipes, and assigns pricing.
- Controls food apportionment to manage costs.
- Introduces and tests market-oriented products.
- Serves fresh, à la minute food consistent with outlet concept.
- Supervises kitchen personnel and coordinates assignments.
- Observes food preparation and presentation standards.
- Tests food before service and estimates consumption.
- Requisitions food and supplies, and develops special dishes.
- Enforces nutrition and sanitation standards.

Operational Support
- Encourages team participation in marketing and up-selling activities.
- Assists in implementing Touches of Hyatt and Food and Beverage Top 20.
- Responds to Consumer Audit results and ensures necessary changes.

Personnel
- Supervises kitchen employees to ensure compliance with policies and laws.
- Oversees punctuality, uniform standards, and hygiene.
- Delegates duties appropriately and nurtures employee development.
- Provides training, coaching, and mentoring.
- Coordinates training programs with the Training Manager.
- Encourages creativity and recognizes contributions.
- Conducts annual performance discussions and supports development goals.
- Reinforces Hyatt's Values and Culture Characteristics.
- Ensures understanding and adherence to rules and regulations.
- Monitors morale and provides constructive feedback.
- Communicates guiding principles and core values effectively.

Other Duties
- Understands employee and industrial relations legislation.
- Adheres to hotel policies on fire, hygiene, health, and safety.
- Maintains high standards of grooming and presentation.
- Attends training sessions and meetings as required.
- Demonstrates willingness to learn and teach others.
- Ensures fair treatment of colleagues and employees.
- Supports employee welfare, safety, and development.
- Provides guidance, advice, and diplomatic feedback.
- Offers training and development opportunities to build confidence.
- Maintains professional guest and colleague interactions.
- Preserves strong working relationships and balances resources with service standards.
- Communicates corporate strategies and updates to employees.
- Represents the hotel and Hyatt International responsibly.
- Performs any other reasonable duties as assigned.

Desired profile

Qualifications :

- Degree or diploma in Culinary Arts from a recognized institution, preferably with specialization in French cuisine or classic techniques.

- Minimum 3 - 5 years in high-end kitchens, including at least 2 years in a supervisory role within luxury hotels or restaurants.

- Proven skills in French cooking methods, menu development, and team management, with a strong focus on quality, presentation, and guest satisfaction.