Chef de Cuisine - Bacco Restaurant at Accor

Hà Nội, , Vietnam -

Full Time

Start Date

Immediate

Expiry Date

04 Feb, 26

Salary

0.0

Posted On

06 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Interpersonal Skills, Training Skills, Communication Skills, Customer Contact Skills, Results Oriented, Attention To Detail, Team Player, Motivator, Self-Starter, Food Safety, Menu Development, Culinary Skills, Staff Management, Hygiene Standards, Problem Solving

Industry

Hospitality

Description

Company Description The Fairmont Hanoi will open in the Vietnamese capital before year end of 2025, making it the first Fairmont brand in the country. The 241-room luxury hotel will take design inspiration from the art of lacquer with the traditional colours of Vietnam, the Indochinese style from the French colonial period, and draws motifs from Vietnam’s dynasties. Positioned as an urban resort, our guests will be able to enjoy a very special and unique range of offerings such as eight dining and bar venues including a rooftop terrace, as well as two indoor and outdoor swimming pools, an extensive gym and an entire floor of wellness spa and bathhouse. For corporate and social groups, the Fairmont Hanoi will offer three ballrooms, the largest being a 1,100m2 grand ballroom as well as nine meeting rooms, making it an outstanding destination for meetings, conferencing and events. The Fairmont Hanoi is set to become the social epicentre of Hanoi! Job Description This position oversees a team of kitchen professionals, ensuring high standards of food preparation and service across all kitchen operations. It plays a key role in delivering an exceptional culinary experience, delighting every guest with the quality, creativity, and variety of our food and beverage offerings. The role also supports positioning F&B as a distinctive strength of the hotel within the local market. Operations Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand. Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises. Oversee the preparation and presentation of food products to ensure maximum quality at all times. Implement procedures to minimise wastage and over-production. Ensure standards of presentation and preparation of food items meet hotel & brand standards Team Management Interview, select and recruit kitchen employees Identify and develop team members with potential Conduct performance review with the team Constantly monitor team members’ appearance, attitude and degree of professionalism Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements Direct and coordinate the daily activities of all the hotel’s kitchens. Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Health, Hygiene & Safety Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Be well versed in hotel fire & life safety/emergency procedures Report and take appropriate action to correct any health or safety hazard. Liaise with Engineering regarding maintenance and repairs of equipment Check and ensure the proper storage of raw and processed food items including the condition of food in freezers. Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic Ensure all work areas in the kitchen are kept tidy and clean. Qualifications Knowledge and Experience Additional certification(s) in Culinary school will be an advantage Minimum 3 years of relevant experience in a similar capacity with proven records in delivering banquet operating results Good reading, writing and oral proficiency in English language Competencies Strong leadership, interpersonal and training skills Good communication and customer contact skills Results and service oriented with an eye for details Ability to work well in stressful & high-pressure situations A team player & builder A motivator & self-starter Well-presented and professionally groomed at all times

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Responsibilities

The Chef de Cuisine oversees a team of kitchen professionals, ensuring high standards of food preparation and service across all kitchen operations. This role is crucial in delivering an exceptional culinary experience and supports the positioning of food and beverage as a distinctive strength of the hotel.