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3200 vacancies


Working time
Manager (team leader)
Fixed term contract




Education level

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Job Offer - Executive Chef - Mercure Hai Phong, Vietnam - AccorHotels Jobs

Mercure

19/01/2018

Executive Chef

Job Reference 275336 Profession Kitchen | Head Chef (m/f)

Hotel or Entity Mercure Hai Phong, Vietnam Managed hotel

City
Hai Phong
State
North
Country
Vietnam 
Mercure Hai Phong, Vietnam Hai Phong, the third largest city in Vietnam is also the most important seaport in the northern part of the country. The city is located only a couple of hours from Hanoi (120km).
Mercure Hai Phong is scheduled to open by year end. The hotel is located 5 minutes from Cat Bi International Airport.
The property facilities 233 hotel keys, 176 guest rooms and 57 serviced apartments. Other facilities are 2 restaurants and 2 bars one being a stylish sky bar, 1 ballroom and total 6 meeting rooms, 1 Rooftop Pool.
Discover the hotel

Contract

Job Level Job/National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Fixed-term contract: No
Status Full Time
Anticipated Start Date 08-01-2018

Contact

Ms. Thuy PHAM - T&C Manager
Thuy.PHAM@accor.com
n/a

Skills

Level of Education
Vocational education
Areas of study
Cooking
Professional experiences
3 to 5 years
Languages essential
Vietnamese (Fluent)
English (Working level)

Essential and optional requirements

Significant experience in international hotel.
Successful pre-opening previous experience is a plus.
Vocational certificate or diploma in professional cuisine
Thorough knowledge and practical experience in implementing HACCP standards
Experience in team management
Fluent in the national language, and Business English.
Has strong interpersonal and communication skills.

Key tasks

To set up plan and detail working schedule for department (monthly, quarterly, annually)
To ensure all food are prepared, cooked and served as per hotel standards.
To ensure all in coming goods must be prepared as per hygiene standards. Goods that are not subjected to immediately use must be stored as per procedure, preventing from any loss and must be get in used within allowed limit
To regularly check the food processing and decorating in the kitchen as well as on the guest table.
To ensure kitchen staff must apply the correct recipe, established food processing procedure. The dishes must be decorated as per sample (if any), or looked attractive, beautiful and clean.
To cooperate with Restaurant Manager in decorating of some menus by lively and beautiful photos
To keep track of supplying of meals and drinks for hotel staff in terms of hygiene, quality and variety.
To cooperate with Restaurant Manager and Marketing Manager in searching guest’s demand in order to provide appropriate products and recommend F&B Manager in implementing marketing

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.