15 Chef Cuisinier jobs in Vietnam
Chef de Cuisine
Khanh Hoa, An Giang
Marriott
Posted 8 days ago
Job Viewed
Job Description
**Additional Information**
**Job Number** 25097034
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott Cam Ranh Bay Resort & Spa, Lot No. D4C Cam Lam Peninsula, Khanh Hoa Province, Viet Nam, Viet Nam, 57000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
**Job Number** 25097034
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott Cam Ranh Bay Resort & Spa, Lot No. D4C Cam Lam Peninsula, Khanh Hoa Province, Viet Nam, Viet Nam, 57000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
This advertiser has chosen not to accept applicants from your region.
0
Japanese Chef de Cuisine
Da Nang, Da Nang
Marriott
Posted 5 days ago
Job Viewed
Job Description
**Additional Information**
**Job Number** 25113292
**Job Category** Food and Beverage & Culinary
**Location** Courtyard Danang Han River, No 58 Bach Dang Street Hai Chau Ward, Da Nang, Quang Nam, Viet Nam, 55000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Follow all company policies and procedures;
Our sushi bar delivers a uniquely personalized hospitality experience in an intimate and refined setting, inspired by the Japanese concept of _Omakase_ -where fine-dining precision meets effortless indulgence.
Leads and shapes an exceptional culinary journey. This role offers the opportunity to design a bespoke sushi and Japanese-inspired menu that harmonizes with our curated selection of world-class wine, sake, and cocktails.
This position will require a high level of creativity, strategic thinking, and hands-on expertise, working within a streamlined yet flexible kitchen environment.
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Perform other reasonable job duties as requested by Supervisors.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Setting and Ensuring Culinary Standards and Responsibilities are Met for Omakase Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
- Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the specialty restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the specialty restaurant.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily specialty restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Omakase Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. ?We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun.
In joining Courtyard, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
**Job Number** 25113292
**Job Category** Food and Beverage & Culinary
**Location** Courtyard Danang Han River, No 58 Bach Dang Street Hai Chau Ward, Da Nang, Quang Nam, Viet Nam, 55000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Follow all company policies and procedures;
Our sushi bar delivers a uniquely personalized hospitality experience in an intimate and refined setting, inspired by the Japanese concept of _Omakase_ -where fine-dining precision meets effortless indulgence.
Leads and shapes an exceptional culinary journey. This role offers the opportunity to design a bespoke sushi and Japanese-inspired menu that harmonizes with our curated selection of world-class wine, sake, and cocktails.
This position will require a high level of creativity, strategic thinking, and hands-on expertise, working within a streamlined yet flexible kitchen environment.
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Perform other reasonable job duties as requested by Supervisors.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Setting and Ensuring Culinary Standards and Responsibilities are Met for Omakase Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
- Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the specialty restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the specialty restaurant.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily specialty restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Omakase Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. ?We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun.
In joining Courtyard, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
This advertiser has chosen not to accept applicants from your region.
1
Korean Chef de Cuisine
Marriott
Posted 14 days ago
Job Viewed
Job Description
**Additional Information** Korean Nationality
**Job Number** 25107387
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Nha Trang Hotel & Spa, 26-28 Tran Phu Street, Nha Trang City, Khan Hoa, Viet Nam,VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
**Job Number** 25107387
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Nha Trang Hotel & Spa, 26-28 Tran Phu Street, Nha Trang City, Khan Hoa, Viet Nam,VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
This advertiser has chosen not to accept applicants from your region.
2
CHEF DE CUISINE (Local)
IHG
Posted 28 days ago
Job Viewed
Job Description
NULL
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
This advertiser has chosen not to accept applicants from your region.
3
Chef de Cuisine (Chinese Cuisine)
Phu Quoc
Hilton
Posted 8 days ago
Job Viewed
Job Description
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
A Chef de Cuisine serving Hilton Brand hotels and vacations is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
Strong knowledge and proficiency in Chinese culinary techniques.
Strong Sous Chef or previous Chinese Cuisine Experience
Approaches food in a creative way
Strong supervisory skills
Positive attitude
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming standards
Excellent planning and organising skills
Willingness to learn
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine (Chinese Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BRFK_
**EOE/AA/Disabled/Veterans**
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
A Chef de Cuisine serving Hilton Brand hotels and vacations is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
Strong knowledge and proficiency in Chinese culinary techniques.
Strong Sous Chef or previous Chinese Cuisine Experience
Approaches food in a creative way
Strong supervisory skills
Positive attitude
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming standards
Excellent planning and organising skills
Willingness to learn
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine (Chinese Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BRFK_
**EOE/AA/Disabled/Veterans**
This advertiser has chosen not to accept applicants from your region.
4
Chef de Cuisine (Asian Cuisine)
Phu Quoc
Hilton
Posted 8 days ago
Job Viewed
Job Description
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 5-7 years as Head of Kitchen in a 4 / 5-star category hotel or individual Asian restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine (Asian Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BRFJ_
**EOE/AA/Disabled/Veterans**
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 5-7 years as Head of Kitchen in a 4 / 5-star category hotel or individual Asian restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine (Asian Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BRFJ_
**EOE/AA/Disabled/Veterans**
This advertiser has chosen not to accept applicants from your region.
5
Chef de Cuisine (Chinese Cuisine)
Phu Quoc
Hilton
Posted 28 days ago
Job Viewed
Job Description
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 3-5 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine (Chinese Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BLR5_
**EOE/AA/Disabled/Veterans**
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 3-5 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine (Chinese Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BLR5_
**EOE/AA/Disabled/Veterans**
This advertiser has chosen not to accept applicants from your region.
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6
Chef De Cuisine (Spanish Cuisine)
Phu Quoc
Hilton
Posted 28 days ago
Job Viewed
Job Description
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 3-5 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef De Cuisine (Spanish Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BMGG_
**EOE/AA/Disabled/Veterans**
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 3-5 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef De Cuisine (Spanish Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BMGG_
**EOE/AA/Disabled/Veterans**
This advertiser has chosen not to accept applicants from your region.
7
Chef de Cuisine - Backstage Kitchen
Hanoi, Hanoi
Capella Hanoi Hotel
Posted today
Job Viewed
Job Description
**Mô tả công việc**:
(Mức lương: 20 - 30 triệu VNĐ)
- Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
- Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
- Direct and lead the daily kitchen operations and ensures compliance with all F&B policies, standards and procedures. Ensures that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times
- Develops standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
- Assists the Executive Chef/Sous Chef in developing special promotion and seasonal menu items for the restaurant.
- Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.
- To participate with the preparation and implementation of a yearly marketing plan, which is the basis of the Food & Beverage Annual Marketing Plan.
- Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
- Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
- Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
- Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
- Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
- Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
- Take ownership of individual’s growth and be involved in career progression and succession planning of team members.
- Proactively identify training needs of team members to ensure enhancement and performance improvement.
- Protect the privacy and security of guests and coworkers.
- Be able to perform all tasks within the department and assist in shift coverage when necessary.
**Chức vụ**: Trưởng nhóm/Trưởng phòng
**Hình thức làm việc**: Toàn thời gian
**Quyền lợi được hưởng**:
- Competitive salary
- Participating in social insurance, health insurance and unemployment insurance at the contracted salary
- Enjoy monthly service fee with high rate
- Be rewarded on Holidays, New Year and special occasions of the year
- 13th month salary bonus according to revenue
- Participate in periodic team bonding activities
- To develop career in a dynamic and professional international working environment
**Yêu cầu bằng cấp (tối thiểu)**: Đại Học
**Yêu cầu công việc**:
- Qualification
Diploma/ Bachelor’s degree in Culinary Management or equivalent experience
- Work Experience
Experiences in similar role at luxury hotels/resort with role rotation within the Culinary department
- Technical Skills
Strong knowledge of culinary techniques
Competent computing skills (e.g. Microsoft Office)
Very good command in spoken and written English
**Yêu cầu giới tính**: Nam/Nữ
**Ngành nghề**: Bếp Trưởng,Chế Biến Thực Phẩm,Nhà Hàng/Khách Sạn,Vận Hành/Sản Xuất
Đại Học
Không yêu cầu
(Mức lương: 20 - 30 triệu VNĐ)
- Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
- Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
- Direct and lead the daily kitchen operations and ensures compliance with all F&B policies, standards and procedures. Ensures that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times
- Develops standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
- Assists the Executive Chef/Sous Chef in developing special promotion and seasonal menu items for the restaurant.
- Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.
- To participate with the preparation and implementation of a yearly marketing plan, which is the basis of the Food & Beverage Annual Marketing Plan.
- Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
- Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
- Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
- Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
- Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
- Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
- Take ownership of individual’s growth and be involved in career progression and succession planning of team members.
- Proactively identify training needs of team members to ensure enhancement and performance improvement.
- Protect the privacy and security of guests and coworkers.
- Be able to perform all tasks within the department and assist in shift coverage when necessary.
**Chức vụ**: Trưởng nhóm/Trưởng phòng
**Hình thức làm việc**: Toàn thời gian
**Quyền lợi được hưởng**:
- Competitive salary
- Participating in social insurance, health insurance and unemployment insurance at the contracted salary
- Enjoy monthly service fee with high rate
- Be rewarded on Holidays, New Year and special occasions of the year
- 13th month salary bonus according to revenue
- Participate in periodic team bonding activities
- To develop career in a dynamic and professional international working environment
**Yêu cầu bằng cấp (tối thiểu)**: Đại Học
**Yêu cầu công việc**:
- Qualification
Diploma/ Bachelor’s degree in Culinary Management or equivalent experience
- Work Experience
Experiences in similar role at luxury hotels/resort with role rotation within the Culinary department
- Technical Skills
Strong knowledge of culinary techniques
Competent computing skills (e.g. Microsoft Office)
Very good command in spoken and written English
**Yêu cầu giới tính**: Nam/Nữ
**Ngành nghề**: Bếp Trưởng,Chế Biến Thực Phẩm,Nhà Hàng/Khách Sạn,Vận Hành/Sản Xuất
Đại Học
Không yêu cầu
This advertiser has chosen not to accept applicants from your region.
8
[InterContinental Phu Quoc] - Chef De Cuisine
IHG
Posted 16 days ago
Job Viewed
Job Description
**1. People**
+ Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
+ Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
+ Train colleagues to make sure they deliver with compliance and to the standards we expect
+ Drive a great working environment for teams to thrive - linking up departments to create sense of one team
+ Promote teamwork and quality service through daily communication and coordination with other departments
+ Recommend or initiate any HR elated actions where needed
+ Assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
+ Actively participate in the training, development the Culinary colleagues, according to the monthly training plan, JD Power report "comment cards", hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
+ Conducts colleague performance appraisals to review colleagues' general performance and discuss any areas for fine tuning/development - and highlight areas of strength
+ Supervise all colleagues during the set-up, service and breakdown for each meal period
+ Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
+ Verify that all scheduled staff is present and signed-in
+ Supervise all colleagues during the set-up, service and breakdown for each meal period-events
**2.Financial**
+ Help create the department's annual budget and the setting of departmental goals
+ Monitor budget and control expenses with a focus on food, and labour costs.
+ Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
+ Diligence in prevention of wastage
+ Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
+ Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
+ Assist the Executive Sous Chef-Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
+ Coordinate with the Executive Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements
+ Expedite orders on the line
+ Follow all control and key procedures
+ Ensure all "quality ingredients" are accurately ordered, received and stored following F.I.F.O. rotation
+ Ensure all "quality ingredients'' are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
+ Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses
+ Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
+ Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar
+ Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
+ Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
**3.Guest Experience**
+ Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
+ Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet
+ Identify and request assistance if required, prior to any breakdowns occurring
+ The ability to set up control systems, which will assure quality and portion consistency
**4.Responsible Business**
+ Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
+ Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed
+ Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
+ Inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action
+ Respond to change positively, in the departmental function as dictated by the industry, company or hotel
+ Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
+ Be an ambassador of Lateral service for the team
+ Have a complete understanding of, and adhere to the company's policy on Safety Procedures and Practices
+ Have a complete understanding of, and adhere to the company's policy relating to Food hygiene and Safe Food Handling practices
+ Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets
+ Assist in writing and updating the relevant section of the Departmental Operations Manual
+ Take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specification.
+ Assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent - continuous improvement of related teams and product
+ Develop "Chef's Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel
+ Completion of twice yearly Heartbeat surveys
+ Attendance at Departmental meetings and Heartbeat feedback meetings.
+ Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
+ Other ad-hoc duties - unexpected moments when we have to pull together to get a task done
+ May assist with other duties as assigned by management.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
+ Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
+ Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
+ Train colleagues to make sure they deliver with compliance and to the standards we expect
+ Drive a great working environment for teams to thrive - linking up departments to create sense of one team
+ Promote teamwork and quality service through daily communication and coordination with other departments
+ Recommend or initiate any HR elated actions where needed
+ Assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
+ Actively participate in the training, development the Culinary colleagues, according to the monthly training plan, JD Power report "comment cards", hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
+ Conducts colleague performance appraisals to review colleagues' general performance and discuss any areas for fine tuning/development - and highlight areas of strength
+ Supervise all colleagues during the set-up, service and breakdown for each meal period
+ Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
+ Verify that all scheduled staff is present and signed-in
+ Supervise all colleagues during the set-up, service and breakdown for each meal period-events
**2.Financial**
+ Help create the department's annual budget and the setting of departmental goals
+ Monitor budget and control expenses with a focus on food, and labour costs.
+ Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
+ Diligence in prevention of wastage
+ Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
+ Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
+ Assist the Executive Sous Chef-Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
+ Coordinate with the Executive Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements
+ Expedite orders on the line
+ Follow all control and key procedures
+ Ensure all "quality ingredients" are accurately ordered, received and stored following F.I.F.O. rotation
+ Ensure all "quality ingredients'' are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
+ Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses
+ Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
+ Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar
+ Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
+ Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
**3.Guest Experience**
+ Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
+ Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet
+ Identify and request assistance if required, prior to any breakdowns occurring
+ The ability to set up control systems, which will assure quality and portion consistency
**4.Responsible Business**
+ Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
+ Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed
+ Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
+ Inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action
+ Respond to change positively, in the departmental function as dictated by the industry, company or hotel
+ Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
+ Be an ambassador of Lateral service for the team
+ Have a complete understanding of, and adhere to the company's policy on Safety Procedures and Practices
+ Have a complete understanding of, and adhere to the company's policy relating to Food hygiene and Safe Food Handling practices
+ Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets
+ Assist in writing and updating the relevant section of the Departmental Operations Manual
+ Take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specification.
+ Assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent - continuous improvement of related teams and product
+ Develop "Chef's Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel
+ Completion of twice yearly Heartbeat surveys
+ Attendance at Departmental meetings and Heartbeat feedback meetings.
+ Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
+ Other ad-hoc duties - unexpected moments when we have to pull together to get a task done
+ May assist with other duties as assigned by management.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
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