Chef De Cuisine at Hilton — Ho Chi Minh, Vietnam

About The Role

As Chef de Cuisine, you will be required to conduct your duty in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

Assist the Head of department with Team Members performance issues in compliance with company policies and procedures

Assist the Head of department with recruiting, managing, training and developing the Team Members

Assist the Head of department 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.

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

Allocate work duties to Supervisor/Team Members

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.

Daily check BEO and kitchen request and Set-up the shift schedules for associates in accordance with staffing guide / productivity requirements.

Plan, prepare and implement high quality food products, and set-ups in all areas in the restaurant

Work seamlessly with recipes, standards and plating guides

Maintain all HACCP aspects within the hotel operation.

Focus on constant improvement of training manuals and SOPs.

Have a good 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, regularly inspected, following instructions as directed, and ensure the team does the same

Carry out lost and found procedures

Ensure the standards of cleanliness and orderliness of all working areas

Be environmentally aware

Manage Guest requests in a timely and efficient manner

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

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Attend training and meetings when required.

Assist with the implementation of kitchen plans send by Executive chef.
Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.

Can communicate in English

Have required Certificates for the position as per Vietnam’s law

Positive attitude

Good communication skills, fluent in Vietnamese and good knowledge of English

Committed to delivering high levels of Guest service

Excellent grooming standards

Ability to work with ownership as well within a team

Flexible and reliable

Excellent attention to details

A passion for being on a winning team

A passion for delivering exceptional levels of Guest service

Strong work ethic

Ability to work under pressure

Flexibility to work late shifts

Methodical and well organized

Excellent leadership, interpersonal and communication skills

Strong organizational, planning and analytic skills

Proficiency preferred with computers and computer programs, including Microsoft Office and ability to communicate in English via Outlook

Accountable and resilient

Asian & Western & international Culinary Skills & Knowledge

Minimum seven to ten years’ experience in Kitchen Operations, including at least four years as Sous Chef or 2 years as Chef de Cuisine with supervisory experience in a quality rated Hotel/Resort required.