Bếp Trưởng Nhà Hàng Hyatt Regency West Hanoi

-Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
- Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.
- Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
- Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure
problems are resolved satisfactorily.
- Maintains positive guest and colleague interactions with good working relationships.
- Ensures that all company minimum brand standards have been implemented.
- Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
- Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
- Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
- Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
- Directs food apportionment policy to control costs.
- Introduces and tests the market with new products which are market-orientated in terms of price and product.
- Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Tests cooked foods before plate-up and service.
- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
- Devises special dishes and develops innovative recipes.
- Establishes and enforces nutrition and sanitation standards for restaurant.
- Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
 People Management
- Oversees and assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
- Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.
- Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
- Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
- Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.
- Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- Conducts regular check in conversations and annual Performance Development Discussions with employees and to support them in their professional development goals.
- Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
 Other Duties
- Is knowledgeable in statutory legislation in employee and industrial relations.
- Ensures high standards of personal presentation and grooming.
- Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
- Attends training sessions and meetings as and when required.
- Is always willing to learn and willing to teach others.
- Is fully familiar with the hotel Work Rules and work regulations governing employees and their behaviour and ensures these are always accurately communicated and carefully followed.
- Ensures that colleagues/employees are always fairly treated without favour or unfair expectations.

- Competitive remuneration package
- Opportunity to work at one of the biggest hotel groups in the world which has been named to the FORTUNE 100 Best Companies to
- Work For list, an annual ranking of companies with outstanding workplace cultures according to global research and consulting firm
- Great Place to Work and FORTUNE.
- International and professional but friendly 5-star working environment.
- Delicious and nutritious meal at Hotel Associate restaurant.
- Uniform provided by Hotel.
- Opportunity to stay free up to 12 complimentary room nights at all Hyatt property over the world and get staff rate for other stay.
- Food and Beverage discount at Hotel restaurant.
- Social Insurance, Health Insurance and Accident Insurance as per law
- Accident 24/7 Insurance
- Other benefits following Hotel policy & Vietnam labor law.

- At least 5 years of relevant experience or similar supervisory role in Culinary.
- Good communication skill, demonstrate ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the company.
- Thorough knowledge of cooking techniques and equipment
- Excellent knowledge of food safety and sanitation regulations
- A creative approach to food presentation