Mô tả công việc

ROLE & RESPONSIBILITIES

• The Head Chef will be responsible for the overall management of the Food & Beverage (F&B) business in Villa Song Saigon, an award-winning flagship Property in Ho Chi Minh City, Vietnam.
• Have primary responsibility for F&B operations and functions, including developing, implementing, monitoring and improving F&B production, systems, policies and procedures.
• The Head Chef and F&B Manager will collaborate effectively to maintain seamless F&B operations at all times and uphold service quality, guest satisfaction, and business performance at a high standard expected of a leading luxury property.
• Work with Exco to achieve the F&B business objectives and meet/exceed financial targets.
• Provide sound operations and business decision-making, develop and manage budgets, procure sensibly and sustainably while managing costs to agreed business objectives.
• Lead and manage F&B Kitchen operations, implement high quality operational standards, and keep operations productive and safe.
• Oversee all aspects of F&B systems, including equipment maintenance, report generation and analysis, and system configuration changes.
• Maintain an organised and comprehensive filing system with documentation of Kitchen records and F&B guest feedback, and business purchases, vouchers, schedules, forecasts, reports and tracking logs.
• Together with the F&B Manager, prepare F&B business forecasts, monitor and analyse F&B performance metrics.
• Identify operational inefficiencies, implement new technologies, and streamline F&B operations and procedures to enhance guest experience and optimise workflow.
• Regularly review and improve F&B policies, standard operating procedures (“SOPs”) and training manuals, ensuring their compliance, and fair and consistent administration.
• Review daily F&B work, log book and activity reports, and guest feedback.
• Demonstrate honesty, integrity and professionalism by example, providing effective leadership, sustaining a positive work environment, caring for employees and displaying a dedicated and professional approach to management.
• Work effectively with Department Heads and provide guidance, feedback and coaching when needed to improve operations and service.
• Work with Human Resources on regular employee appraisals to plan and arrange relevant and effective employee training and development.
• Develop and motivate the F&B team to meet and improve operations standards on a continual basis while attending to their developmental needs through coaching, mentoring, and helping them to improve their knowledge, skills and vocational attributes.
• Recruit, develop and retain talent to sustain a high standard of operations expected in a luxury property.
• Stay updated with the latest trends, technologies and regulatory changes, ensuring continuous improvement of business functions.
• Interact with all functions and departments of the Company and work effectively in cross-functional teams to promote the Property and serve its guests well.
• Contribute constructively towards development, operations, change management, and divestment proposals and plans for the businesses of the Company.

• Relevant F&B management experience with restaurant and banquet culinary experience in reputable international luxury and upscale hotels and restaurants.
• Executive chef experience in Asian and International cuisine. Culinary expertise in Italian, Japanese and/or Mediterranean cuisine a plus.
• Pro-active manager with effective leadership skills to manage priorities efficiently while managing costs and maintaining appropriately high quality standards.
• Problem solver with strong planning and organisational skills.
• Possess multi-cultural sensitivity and good interpersonal skills.
• Service-oriented and highly responsive to customer concerns and interests.

PROFESSIONAL EXPERIENCE

1. EDUCATION

Degree or Diploma in Culinary Arts with major in Business Administration from a reputable university or college a plus.

2. EXPERIENCE

• Minimum 10 years of head chef experience with reputable international upscale and luxury hotel and restaurant operations.  
• Experience in Vietnam is essential.
• Professional knowledge of menu development, cost management, food safety and quality assurance, culinary staff training and mentoring, local sourcing and supplier relationship management, sustainable food production and processes, and business reporting. 
• Experience in grill concepts and reputable steakhouses a plus.

3. INDIVIDUAL ATTRIBUTES

• Candidates should be mature, resilient and fair-minded.
• High level of professional integrity.
• Enterprising self-starter and results-oriented.
• Possess strong analytical skills, effective written and verbal communication skills, and good commercial sense.

• Proven ability to work in a team context and under pressure with tight timelines, uncertain information and limited resources.

• Fluency in spoken and written English is essential. Ability to communicate effectively in Vietnamese a plus.

Kỹ năng yêu cầu

• Không yêu cầu kỹ năng