Hilton Saigon ★ 4.1

An Executive Sous Chef, together with your Head of department, you are responsible the your department to deliver an excellent guest experience and follow Hilton standards. You will be responsible for performing the following tasks to the highest standards:

• Responsible for all the Kitchen brigade and assist in supervising the production as the smooth operation of Kitchen department

• Provide support of a specialist nature to the Executive Chef

• Present innovative ideas to the Executive Chef

• Assist the Executive Chef to manage stocks and supplies

• Assist the Executive Chef to respects the productivity ratios (food cost) as budgeted

• Assist the Executive Chef to ensure that sales are maximized through answering the customer’s needs and that costs are controlled without compromising quality

• Assist in ensuring that the correct food handling & hygiene practices are executed at all times by Kitchen associates

• Assist the Executive Chef to audit food storeroom items and direct items to maintain consistent quality Products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s)

• Assist in conducting periodic departmental meetings with the Executive Chef

• Assists with the development and maintenance of a detailed department operation manual that reflects policies and procedures, work processes and standards, of performance within the department. Ensures annual review are accurately reflect any changes.

• Assists with the preparation and regular update of the food and beverages department budget, in close cooperation with the Executive Chef ensuring targets are meet and cost are effectively controlled.

• Ensure that all the kitchen forms and reports are forward in time to the Executive Chef.

• Assist the Executive chef with Team Members performance issues in compliance with company policies and procedures

• Assist the Executive chef with recruiting, managing, training and developing the Team Members

• Assist the Executive chef with setting departmental objectives, work schedules, budgets, policies, and procedures

• Responsible for department/ outlet targets and budgets.

• Maintain a sound financial business mind-set, effective decision making; demonstrates honesty/integrity, leads by example and always looks for self-improvements.

• Control the profitability of all Kitchen production

• Initiate and submit to Executive Chef all purchase requests for kitchen equipment and food for all kitchen

• Continuously seek ways to assist the outlet management maximize their revenues and profits through food and beverage product.

• Monitor and analyze the activities and trends of competitive restaurants, bars and others hotels banqueting department

• Participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the food and beverage annual marketing plan.

• Ensure that all the sous chef and subordinated within the department are fully aware of market needs and trends and that their product meet these requirements.

• Ensure to carries out inventories, inputs data, explains consumption

• Observes and evaluates Team Members' performance to devise methods for improving efficiency and guard against theft and wastage

• Ensure new technology and equipment are embrace, improving productivity whilst taking work out of the system.

• Work closely with the Chief Stewarding to follow up on all kitchen equipment maintenance

• Monitor the appearance, standards, and performance of the Department Team Members with an emphasis on training and teamwork.

• Monitor staffing levels to meet cover business demands

• Review casual labor request for the upcoming week

• Allocate work duties to Supervisor/Team Members

• Through hands on management, supervise closely all Chefs and Stewards Team Members in the performance of their duties in accordance with policies and procedure and applicable laws.

• Maintain good communication and working relationships with all hotel departments

• Conduct monthly communication meetings, in the absence of the Head of department, and produce minutes.

• Have a good understanding and ensure the team understanding of the Hotel’s emergency procedures, Hotel security, fire regulations and all health and safety legislation and ensure implementation of those related to your department;

• Have knowledge of the department procedures and standards; ensure the implementation all department procedures and standards.

• Have knowledge of the hotel, its services, and facilities

• Handle equipment, tools, keys and supplies in proper way, kept in good working condition and regularly inspected, ensure the team does the same.

• Report maintenance deficiencies and items in need of repair and follow up to make it done

• Report hazard issues and follow up to make it done

• Carry out lost and found procedures

• Ensure the standards of cleanliness and orderliness of all working areas

• Be environmentally aware

• Handle guest inquiries, requests and resolves guest complaints using MIR (Make It Right).

• Ensure an exceptional level of customer service delivery at all times by providing personal assistance to the guests with a professional, pleasant and positive manner at all times.

• Be proactive and observant in service to identify guest needs before being asked.

• Practice Hilton grooming standards including uniform dress code, cleanliness and personal hygiene

• Manage Guest requests in a timely and efficient manner

• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

• Able to assist with making changes that respond to the marketplace and to Guest needs, both present and anticipated

• Ensure the quality and quantity of the cafeteria food & work closely with the Human Resource for the menu approval.

• Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.

• Manage master keys in his/her possession

• Attend training and meetings when required.

• Carry out any other reasonable task assigned by the Executive Chef, or set by the Hotel's Management

Hilton is a high-growth company, so you can expect to see new vacancies appear on our career website regularly. We strongly encourage you to apply via our online career portal at www.jobs.hilton.com if you see a role that matches your skills and experience.

Hilton Da Nang is a brand new contemporary hotel in the city center of Da Nang. Located at the Han Bridge and the start of the famous Bach Dang Street with a variety of bars and restaurant, the hotel is a 12-minute drive from Da Nang Airport and 5 minutes from the beach. The hotel features 223 technologically advanced and locally inspired guest rooms and suites with views of the Han River. Rooms located on the 11th floor also offers beautiful views of the ocean. For extra comfort and convenience choose an executive floor room boasting ocean and river views combined with exclusive access to the Executive Lounge. Located on the 27th floor, the Lounge provides complimentary breakfast, all-day refreshments and stunning view of city skyline, river and ocean. Hilton Da Nang has the perfect selection of meeting rooms, restaurants, and bars. The all-day-dining restaurant located on the second floor encompasses live cooking stations with a la carte and buffet selections focusing on Asian and international cuisine. Located on the rooftop, The Sail presents the best from the grill, ranging from locally inspired seafood to that familiar burger. Finally, Lobby Lounge is designed for those who look for a great Banh Mi, fantastic cake or want to try an afternoon tea lifted to a new level. Hilton Ballroom boasts a four-meter ceiling and is divisible into two sections to accommodate different types of events. We also have eight meeting rooms to hold smaller business events. Recreational facilities include a heated outdoor pool, a well-equipped gym and outdoor relaxation area on the fourth floor.

• Minimum ten to fifteen years’ experience in Kitchen operations, including at least three years as high-performing Sous Chef or 1 year as Executive Sous Chef with supervisory experience in a quality rated hotel/resort required.

• Knowledge of departmental and hotel operations

• Knowledge of computers and training techniques

• Creative approach to the production of high quality food

• Asian, Western, pastry, international culinary skills & knowledge

• Good communication skills, fluent in Vietnamese and English

• Ability to read, write, and speak English language to communicate effectively

• Ability to exercise judgment in evaluating situations and in making sound decisions

• Knowledge of various computer programs, such as Word and Excel

• Creative and innovative approach to problem solving

• Methodical and well organized

• Excellent leadership, interpersonal and communication skills

• Strong organizational, planning and analytic skills

• Excellent attention to details

• A passion for delivering exceptional levels of Guest service

• Positive attitude

• Excellent grooming standards

• Ability to work with ownership as well within a team

• Flexible, reliable, accountable and resilient

• A passion for being on a winning team

• Strong work ethic

• Ability to work under pressure

• Able to travel for business (if required)

• Experience in First Aid

• Have Firefighting qualification