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4888 vacancies


Working time
Manager (team leader)
Fixed term contract




Education level

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Job Offer - Executive sous-Chef - Sofitel Legend Metropole Hanoi - AccorHotels Jobs

Sofitel

17/05/2018

Executive sous-Chef

Job Reference 266981 Profession Kitchen | Chef (m/f)

Hotel or Entity Sofitel Legend Metropole Hanoi Managed hotel

City
Ha Noi
State
North
Region/Country
Vietnam 
Sofitel Legend Metropole Hanoi Sofitel Legend Metropole Hanoi, is the market leader in Vietnam
This Heritage hotel is considered as one of the best hotel in the Indochina region with a worldwide recognition
Discover the hotel

Contract

Job Level Job/Expatriate work status More information
Fixed-term contract: Yes
Duration of fixed-term contract (in months): 24
Status Full Time
Anticipated Start Date 09-10-2017

Contact

Tran Thi Van Huong HR
h1555-hr@sofitel.com
+840438266919

Skills

Level of Education
Bachelor / Licence
Areas of study
Hospitality Management
Professional experiences
3 to 5 years
Languages essential
English

Essential and optional requirements

5 years similar experience in a 5 star Upscale or Luxury setting
French culinary background mandatory
Experience in Michelin restaurant is a plus
Asian experience in a major city centre hotel is a plus
Single package

  • Access
  • Excel
  • Power Point
  • Word
  • HACCP
  • Micros
  • Opéra

Key tasks

Oversee and direct all aspects of Le Beaulieu Kitchen operation, La Terrasse du Metropole, Room Service, Banquets, Club Bar and assist other kitchens to run their section efficiently
Supervise the function of all Le Beaulieu Kitchen employees, facilities 
Be responsible for the preparation of menus in your respective outlets under the direct supervision of the Executive Chef.
Assist or execute inspections of physical aspect of the food preparation areas.
Control and analyze on an on-going basis the local requirements, market needs, competition, trends, potential costs, availability of food products.
Inspect perishable food items received for quality control, when requested by Executive Chef
Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do by Executive Chef
Develop formal training plans and conduct on the job training sessions for kitchen employees.
Coordinate functions and activities with other Food & Beverage Departments
Report directly to the Executive Chef

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.