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7201 vacancies


Working time
Manager (team leader)
Fixed term contract




Education level

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Job Offer - Executive Chef - ibis Styles Nha Trang - Accor Jobs

ibis Styles

08/10/2019

Executive Chef

Job Reference 516186 Profession Kitchen | Head Chef (m/f)

Hotel or Entity ibis Styles Nha Trang Managed hotel

City
Nha Trang
State
Central
Region/Country
Vietnam 
ibis Styles Nha Trang As our ‘‘all-inclusive’’ economy brand, the ibis Styles rate includes room and an all-you-can-eat buffet breakfast, as well as broadband Internet access and a multitude of little extras at no extra cost. Located in city centres and business centres, every hotel has its own distinct personality and bright, colourful, high-energy decorative style… all with a touch of humour.A network of hotels where simplicity, generosity, quality, conviviality and availability come together.The ibis Styles brand is reinventing the economy hotel sector with an all-inclusive package at economy prices. Guests enjoy modular room layouts, free drinks, newspapers and magazines and a host of little extras.Every hotel displays its signed quality charter and is inspected regularly.The open-plan spaces, interactive t
Discover the hotel

Contract

Job Level Job/National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Fixed-term contract: Yes
Duration of fixed-term contract (in months): 12
Status Full Time
Anticipated Start Date 08-10-2019

Contact

Thi To Nga Truong
h9578-hr@accor.com
842586274997

Skills

Level of Education
Others
Areas of study
Cooking
Professional experiences
3 to 5 years
Languages essential
Vietnamese

Essential and optional requirements

  • Excel
  • Power Point
  • Word

Key tasks

Overview of Duties / Main Responsibilities

• Manage all aspects of the administration, operation and co-ordination in the Kitchen and stewarding sections of the Hotel, to ensure smooth functioning, customer satisfaction, Associate satisfaction and high level of Sales and Profits in line with company
• Responsible for guiding the Chefs and Stewarding Supervisor in the performance of their jobs in accordance with Hotel policies.
• Responsible for achieving financial goals, by minimizing costs without compromising quality.
• Responsible for ensuring sufficient operating equipment and supplies for production.
• Responsible for establishing and maintaining high sanitation standards in all food preparation areas.
• Responsible for ensuring that kitchen is covered with Associates during operation.
• Set standards for kitchen products in line with company policies.
• Implementation of Accor brand and synergies with Ibis in manning and utilizing resources.

Customer relations

• Carry out a firm and fair associate treatment policy.

Professional techniques / Production

• Implement the food and beverage policies in the kitchen and stewarding areas.
• Facilitate and formulate action plans for functions, meetings and internal special projects.
• Implement innovative new ideas for restaurant and outlets, including festivals and special functions. Keeping abreast of local and international trends.
• Report all defects of equipment to the Engineering department.
• Direct kitchen brigade in maximising all resources to achieve high quality and excellent all over cost control.
• Direct and supervise the activities of kitchen and stewarding sections.
• Coordinate with purchasing officer the supply of products according to the requirements of the operation.
• Advise in the selection of suppliers and order goods in accordance with the Purchasing Manager
• Work together with the team for ways of cutting costs and improving ratios while maintaining the quality of the provision.
• Perform miscellaneous job-related duties as assigned.

Management and administration

• Authorise all food purchase requests.
• Monitor budget via food costs, weekly and monthly financial statements and manpower report.
• Conducts effective team meetings as scheduled, with kitchen and stewarding teams.
• Coach and counsel assistant HOD and Stewarding Supervisor effectively.
• Schedule Associates roster consistent with the volume of business and needs in service.
• Decide the level of authority and responsibility that can be delegated.
• Attend meetings and training sessions organized by the Hotel management for the position.
• Interview, hire and orient effectively new Associates in Food Preparation and Stewarding.
• Evaluate objectively the performance of assistant HOD and Stewarding Supervisor and teams.
• Identify training needs within food preparation section and stewarding and implement associate development and training program.
• Prepare, conduct and supervise training for assistant HOD and Stewarding supervisor and Associates.

Commercial / Sales

• Ensure Vietnam Municipality Food Control Section Regulations are adhered to in detail.
Hygiene / Personal safety / Environment

• Ensure that all operational equipment is used to its appropriate function and well maintained.
Profile

Education / Professional experience

▪ University graduate / Hotel Management or related course.
▪ At least 5 years experience in the same capacity preferrably in 4* or 5* Hotels.

Skills / Qualities

• Micros POS
• Fidelio know-how
• Health in good condition
• Fluent in the national language, and Business English
• Excellent leadership skills; Proactive
• Presentable / Grooming Excellency

ibis Styles and its people

Simplicity
Working procedures are simple and thorough.
The uniform is relaxed and comfortable.

Quality
Extended multi-skill training designed to create all-round.

Sociability and accessibility
Hotels on the human scale: every manager is accessible to staff and leads his or her team as a family.
The customers are accessible, the contacts are numerous and pleasant.