Chef De Cuisine (French, Western) -… at InterContinent… · Viet Nam

As the Chef de Cuisine of La Baguette Kitchen, you are responsible for managing both the operational and administrative aspects of the outlet kitchen, ensuring the highest standards of culinary excellence, food safety, and operational efficiency. You will balance active involvement in daily kitchen operations with administrative responsibilities, depending on business needs, while collaborating closely with the Main Production Kitchen to ensure a seamless and efficient workflow. This role requires strong leadership, creativity, and an unwavering commitment to quality to consistently exceed guest expectations.

• Establish and maintain effective employee and inter-departmental working relationships.
• Provide hands-on supervision of kitchen employees to ensure duties are performed according to hotel policies, procedures, and applicable regulations.
• Assist the Executive Sous Chef / Executive Chef in developing training plans and materials in accordance with IHG guidelines and implementing training programs for kitchen and stewarding employees.
• Conduct daily briefings and operational meetings as required to achieve optimal results.
• Develop the skills and effectiveness of kitchen employees through appropriate training, coaching, and mentoring.
• Delegate duties and responsibilities appropriately to ensure employees are properly trained and equipped to perform their tasks effectively.
• Coordinate with the Training Manager and departmental trainers to ensure effective employee development programs.
• Encourage creativity, innovation, and initiative among employees, recognizing contributions to operational success.
• Assist in conducting annual Performance Development Discussions and support employees in achieving their professional development goals.
• Assist in overseeing punctuality and grooming standards of all kitchen employees, ensuring compliance with hotel appearance and hygiene policies.
• Assist in preparing and posting weekly work schedules aligned with business needs and operational requirements.
• Ensure employees understand and comply with all hotel rules, company policies, and local regulations, particularly related to safety and security.
• Support the optimization of employee productivity through multi-skilling, multi-tasking, and flexible scheduling.
• Oversee the preparation and readiness of kitchen equipment for daily operations.
• Manage the receiving, storage, and handling of kitchen goods and supplies.
• Supervise the cleaning, maintenance, and proper storage of kitchen equipment.
• Ensure proper sanitation standards across the kitchen and food preparation areas.
• Oversee waste management and disposal procedures in compliance with hygiene regulations.
• Liaise with the Engineering Department to schedule preventive maintenance and repairs for kitchen equipment.
• Embrace new technologies and equipment that enhance productivity and operational efficiency
• Ensure that culinary employees delivering guest-facing services uphold the brand promise and consistently provide exceptional service.
• Support employees in delivering excellent service to internal customers across departments.
• Handle guest and internal customer complaints and inquiries courteously and efficiently, ensuring prompt and satisfactory resolution.
• Maintain positive guest and colleague interactions to foster a productive working environment.
• Maintain a hygienic kitchen environment and enforce strict hygiene standards for all team members.
• Ensure high standards of personal hygiene and food safety practices at all times.
• Ensure compliance with hotel, company, and local regulations related to fire safety, occupational health, and food safety.
• Manage all functions of the stewarding operation to ensure the highest standards of sanitation and cleanliness.