Executive Chef (Vietnamese)

Employee Selection

• All employees selected meet the essential requirements of the employee specifications for their position.

Training & development

• Employees are been trained in all essential tasks as per the requirements

• Training plans for all employees are prepared, implemented and regularly updated

• An active talent spotting program is in place to support succession planning and career growth.

Consistent food quality in all F&B outlets & events

• Outlet food concepts are documented, implemented and monitored.

• All recipes are followed strictly according to the approved standard.

• All kitchen employees demonstrate the Zannier Hotels service behaviours at every point of contact.

• The Sequences of Service (SOS’) are developed and consistently applied in all outlets and events.

• Recipes are developed and trained as per approved concepts.

• Preparation and presentation of food is of consistent high quality and following the resorts approved recipes.

• Any service recovery issues are reported, investigated and corrective action is taken.

• Guest satisfaction and feedback is actively obtained and used to enhance the guest experience.

Profit Optimisation.

• Budgeted revenue figures for each outlet are achieved.

• Expenses are in line with the budget.

• Departmental PNL’s are analysed monthly and opportunities for profit optimisation are created and implemented.

• Food wastage is kept to a minimum and does not affect the departmental profit.

• Menu engineering tools are in place and menus are updated regularly.

• Menu are created and new dishes are developed to consciously optimise profit .

Health & Safety

• HACCP standards are maintained at all times and any issues are reported, investigated and followed up immediately

• Employees are trained and aware of HACCP standards and follow strictly

• All employees are groomed and take care of personal hygiene as per company standards

• Regular inspections of all kitchen outlets are conducted and reported

• Regular inspections from the government with its regulations are passed without any punishments

Reporting & Administration

• Daily, weekly and monthly reports are prepared in time and sent to management

• Controls of all furniture, fixtures and equipment are in place and replacements are in line within the budget

• All legal aspects are fulfilled in regards to food handling

• Relationships are established and purchasing of all food items are in line with the resorts regulations and procedures

Training & development opportunities in an international resort environment

Accommodation, meals as well as other benefits are available

Good knowledge of all aspects of food production, including pastry

Strong personality with outstanding leadership & training skills

Creative thinker with an avid interest in Vietnamese products and cuisine

Experience in local direct sourcing of products or a farm to table cooking environment

Education:

Culinary Certificate, Degree or three years Diploma or equivalent.

Experience:

Minimum 4 years experience in a similar role with proven track records.