Trách nhiệm chính

• Provide inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, creating an amazing experience for guests and team members.
• Communicate expectations, recognize performance, and produce consistent desired business results.
• Ensure and provide flawless, upscale, professional and high‑class guest service experiences as a role model and expertise in all kitchen related matters.
• Direct and lead daily kitchen operations and ensure compliance with all F&B policies, standards and procedures.
• Develop standard recipes to allow the restaurant to operate at an acceptable food cost and achieve the monthly forecasted Food Cost.
• Strictly adhere to established operating expenses and control costs while maintaining quality and meeting guest expectations.
• Develop and provide innovative food concepts through constant menu improvement to keep up with industry trends.
• Assist the Executive Chef / Sous Chef in developing special promotion and seasonal menu items.
• Understand the impact of kitchen operation on overall financial goals and achieve or exceed budgeted goals.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Coordinate and prepare schedules for F&B functions and activities with other F&B heads and sections.
• Assign responsibilities to subordinates and check performance periodically.
• Maintain accurate recipes, conversion recipes and product specifications.
• Participate in preparation and implementation of yearly marketing plan for each outlet.
• Ensure all colleagues adhere to Health, Hygiene and Safety guidelines.
• Ensure kitchen staff use and maintain kitchen machines and equipment properly.
• Control food stock effectively by monitoring and managing inventory.
• Assist higher management in updating SOPs to improve efficiency and performance.
• Report any issues or damages and breakdowns within working areas and the hotel.
• Keep the outlet clean and organized, both front and back of house.
• Liaise and organize with Stewards and Chefs to ensure cleaning schedules are strictly adhered to.
• Ensure team members recognize importance of LQA and Forbes standards.
• Maintain strong working relationships with other departments for effective communication.
• Empower team members to take ownership and responsibility, delegate, and provide feedback.
• Monitor performance and provide effective performance feedback, recognition, and appraisal.
• Mentor and guide individual team members' growth and identify short to long‑term goals.
• Participate in recruitment activities such as interviewing new talents and succession planning.
• Take ownership of individual growth and be involved in career progression and succession planning.
• Proactively identify training needs and ensure enhancement and performance improvement.
• Protect privacy and security of guests and coworkers.
• Perform all tasks within the department and assist in shift coverage when necessary.

Yêu cầu

• Diploma or Bachelor's degree in Culinary Management or equivalent experience.
• Experience in similar role at luxury hotels/resort with role rotation within the Culinary department.
• Strong knowledge of culinary techniques.
• Competent computing skills (e.g., Microsoft Office).
• Very good command in spoken and written English.

Thông tin khác

• Full time position located in Hà Nội.