Chef de Cuisine/ Bếp Trưởng Nhà Hàng

1. Planning various types of menus.

2. Standardizing recipes.

3. Preparing purchase specifications for all foundation ingredients.

4. Forecasting the volume of sales and scheduling the production process accordingly.

5. Purchasing kitchen equipment and tools.

6. Identifying staff requirements and employing enough staff.

7. Assigning the right job to the right person to achieve the desired results.

8. Controlling food, labor, and overhead costs.

10. Verifying stocks and preventing wastage.

11. Ensuring proper storage of ingredients, especially highly perishable ones such as fish, meat, poultry, cream, ice cream, and so on.

12. Preparing the budget and operating within the budget.

13. Authorizing the indent prepared by subordinates.

Service charge

Social Insurance as law

Bao Viet Health insurance for personal and family

24/7 Accident Insurance

Relocation assistance

Rest & Relaxation Allowance

Repatriation allowance

Home Leave allowance

Housing, uniform, meal, and transportation are provided by the resort

Gym room

Diploma or Vocational Certificate in Culinary Skills or related field.

2. Service years in the field :

5 years minimum in five star hotel or fine dining restaurant.

3. Service years in supervisor/manager level:

2 Years previous experience in same position

4. Knowledge and skills:

Must be able to read and write to facilitate the communication process

Computer and Microsoft Office skills

Solid communication & training skills

Menu compilation skills

Having knowledge about food safety and hygiene

Food cost of the banquet kitchen

Budget of the banquet kitchen

Competitor / best practice knowledge

- Certificate related job applied

- Hotline: 091 906 5846 - 091 909 6325 (Human Resources Department)