Chef de Cuisine - Six Senses Con Dao
Marque de l'hôtel : Six Senses
Destinations : Vietnam, Ho Chi Minh Ville
Hôtel : SX - Con Dao (VTGCD), Dat Doc Beach, Con Dao Special Zone, 79000
Numéro de poste : 165533
- Manage the daily operation of the assigned kitchen section, ensuring smooth and efficient performance in accordance with resort standards.
- Schedule, assign, train, supervise, and develop kitchen hosts within the section while participating in food preparation when required.
- Ensure all dishes meet quality standards in terms of presentation, taste, consistency, and food safety before service.
- Develop and maintain menus, daily specials, and seasonal offerings in line with the culinary direction of the Executive Chef while controlling food cost and portion standards.
- Standardize recipes and maintain accurate recipe cards for all menu items.
- Monitor food preparation, stock levels, purchasing requirements, and manpower planning based on business needs and forecasted covers.
- Ensure compliance with food hygiene, sanitation, HACCP, and safety standards across all kitchen and storage areas.
- Control inventory, equipment, and kitchen assets, and participate in monthly and annual stock takes with relevant departments.
- Coordinate closely with Purchasing, Finance, Front Office, and Food & Beverage teams to ensure smooth operations and exceptional guest experiences.
- Handle guest feedback and complaints professionally and effectively while actively seeking opportunities to improve guest satisfaction.
- Lead, motivate, and develop the culinary team, fostering professionalism, teamwork, and continuous improvement.
- Promote environmental sustainability and support the resort's values, policies, and operational standards.
- Perform any additional duties assigned by the Executive Sous Chef or Executive Chef.
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