 Personnel & Organizational Management

• Follow the company's human resource management regulations, and perform all tasks efficiently and in a way that increases the productivity of the workplace.

- Manage and instruct new employees effectively for a quick transition.

- Create the latest, useful culinary standards and processes with a focus on customers.

- Act in accordance with company regulations and attend employee training.

- Establish active two-way communication with Sous Chef.

- Encourage a smooth relationship between Chef de Cuisine, Sous Chef and junior employees.

- Keep a training log of junior employees.

- Maintain a positive relationship with other employees.

- Create an optimal work environment.

• Take initiative through consistent self-development.

• Meet with employees on a regular/irregular basis and manage their work and any distress they may be experiencing.

• Attend the daily meeting hosted by Chef de Cuisine or Sous Chef and consult them on the work progress.

• Attend trainings for culinary trends, work tasks, foreign language and equipment protection.

• Have a precise understanding of the policies and directionality of the kitchen as set forth by Chef de Cuisine or Sous Chef. Act accordingly.

 Cooking and Menu

• Play a pivotal role in creating and cooking new food items.

- Create seasonal menus, menu items for special events and ingredient promotions.

- Develop concept menus that cater to trend and customer preferences.

- Create individual menus that fit into the basic menu concept.

- Provide information on improved culinary technology and techniques.

- Establish and make use of a database for regular menu development.

- Follow standard recipes and SOP for all cooking practices.

- Maintain a consistent flavor.

• Take responsibility for practical duties including mise en place, cooking, providing food items, and storing ingredients and other food items.

• Write standard recipes including new menu items.

• Create new food items and ingredients.

• Follow standard management policies regarding ingredients, cost, sanitation and cooking.

• Verify the daily or weekly reservation status. Prepare for work accordingly.

• Before work begins everyday, prepare and take responsibility for all ingredients, beverages, cooking utensils and equipment.

 Health, Safety, Cleanliness and Sanitation

• Follow all policies related to HACCP standards and food safety laws.

• Ensure a safe work environment by removing hazardous elements from the workplace.

• Follow emergency protocols like workplace safety, first-aid kits and fire prevention.

• Follow all workplace security measures.

• Wear company outfit according to company regulation.

• Comply with sanitation, cleanliness, fire prevention, health and security standards according to company regulations.

• Strictly manage personal hygiene, facility and environment sanitation to prevent food safety problems.

• Follow the standard sanitation checklist to maintain a clean work environment.

 Customer Service

• Provide customer-oriented services.

- Maintain a customer-first attitude at all times.

- Predict customer demands and always put customers first.

- Respond to customer requests promptly and precisely.

- Maintain a high level of knowledge which surpasses the experiences and knowledge of customers.

- Provide optimal on-site solutions to customer complaints.

- Report to Sous Chef any menu-related problems in customer service.

• Keep a perfect knowledge of services provided by the hotel and train employees.

• Carry out duties in such a way that menu items and services are provided smoothly.

• Keep and make use of a database of customer information and preferences data.

• Keep informed of customer service standards and act accordingly.

• Provide a predictable and standardized service as bare minimum.

 Cost Budget Loss and Profit

• Administer adequate ingredient cost, payroll and wages at the workplace under the regulation of Chef de Cuisine.

• Manage and improve profit/loss to increase revenue and operational profit at the workplace.

• Write loss and profit statement on a monthly/quarterly/half-year/annual basis and report to a senior employee (Chef de Cuisine, Sous Chef).

• Manage the expenditure of each account in the budget in an efficient manner.

 Management of Facility, Utility, Equipment and Tableware

• Use and store kitchen equipment, devices and facility according to company regulations.

• Perform regular inventory duties two or more times per year to verify kitchen facility, utility, equipment and tableware.

• Prevent damage to kitchen facility, utility, equipment and tableware. Manage the damage ratio (maintain 0.2-0.3% of revenue).

• Provide Chef de Cuisine and Sous Chef with the latest information on tableware that is in keeping with the trend. Purchase the tableware.

 Maintenance and Management of Kitchen Facility and Environment

• Manage kitchen maintenance duties on a regular basis.

• Perform all duties to keep a safe kitchen environment.

• Manage energy equipment such as electrical equipment, gas equipment and refrigerators (freezers), on a regular basis.

 General Office Duties

• Attend the daily meeting hosted by Chef de Cuisine or Sous Chef every morning and make operation reports for the applicable part of the workplace.

• Write special event reports on a daily/weekly/monthly basis and report to a senior employee (Chef de Cuisine, Sous Chef).

• For special events, write event proposals and outcome reports to report to a senior employee (Chef de Cuisine, Sous Chef).

• Update workplace inspection logs everyday according to regulations.

- Manage the gas inspection log, the freezer/refrigerator inspect log and the last person log.

 Miscellaneous

• Follow all company policies and regulations.

• Attend all training sessions as a trainee according to the company's training policies and the requests of senior employees responsible for the training.

• Perform all duties to meet operational goals.

• In the event that customers submit complaints, review them adequately and resolve them with Sous Chef.

• Collect and make use of various information related to kitchen operation (ingredients, equipment, utility, tableware, suppliers, latest market trends, etc.).

• Read up on the latest culinary and F&B trends. Carry on a progressive and aggressive business operation accordingly.

• Mức thu nhập cạnh tranh, hấp dẫn, thưởng tháng lương 13...
• Được tham gia các khóa đào tạo về nghiệp vụ nhà hàng, khách sạn, tiếng Anh.
• Hai (02) tháng thử việc nhận 100% lương và Service Charge.
• Phí dịch vụ chia cho nhân viên hàng tháng cao tốp đầu Hà Nội.
• Các chế độ bảo hiểm (bảo hiểm y tế, bảo hiểm xã hội, bảo hiểm tai nạn...) được đóng đầy đủ theo quy định.
• Bữa ăn ca và đồng phục miễn phí | Hỗ trợ phí gửi xe.
• Dã ngoại hàng năm | Khám sức khỏe định kì hàng năm | Quà sinh nhật, hiếu hỉ và các dịp đặc biệt | Các hoạt động nội bộ nhân viên sôi động | Môi trường làm việc thân thiện, chuyên nghiệp, trẻ trung.

Education: Relevant bachelor's degree or higher preferred

Experience: Cooking experience of 3 years or more

Credentials: Culinary certificate a must. Advanced culinary certificate preferred.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

Hoặc liên hệ Hotline: 024 3333 1089

Note: By sending your CV, you agree to giving your consent to Lotte Hotel Hanoi's collection and use of your personal information for the purpose of recruitment process - the retention period can be up to 5 years after joining and leaving the company. Even if you are not hired this time, the Hotel can store your information for 1 year in the database for another job opportunity in the future.

Lưu ý: Bằng việc gửi CV, bạn đồng ý việc Khách sạn Lotte Hà Nội thu thập, lưu trữ và sử dụng thông tin cá nhân của bạn để tiến hành quy trình tuyển dụng - thời gian lưu trữ và sử dụng lên đến 5 năm sau khi gia nhập và rời công ty. Trong trường hợp không được tuyển dụng lần này, Khách sạn có thể lưu trữ hồ sơ của bạn trong thời gian 1 năm để xét tuyển cho cơ hội việc làm phù hợp khác trong tương lai.