Executive Chef

- Guarantees a high standard of culinary services offered to guests.

- In conjunction with General Manager and the F&B Manager, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy.

- Able to innovate and diversify services offered to guests.

- Manages and motivates the kitchen staff in order to offer a high standard of service to guests.

- Responsible for food hygiene, safety and quality in the hotel.

- Responsible for meeting the department's quantitative and qualitative targets.

DUTIES AND RESPONSIBILITIES

• Prepares the department's annual budget and expenses in line with F&B strategy.

• Orders merchandise in compliance with the group's purchasing policy

• Manages stocks and supplies

• Respects the productivities ratios as allocated.

• Carries out inventories, inputs data and explains consumption differences

• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service.

• Observes legal requirements for food hygiene and sani¬tation.

• Supervises food preparation, cost, quality, quantity, inventories, portion control, menu planning, recipes and testing of samples submitted by Purchas¬ing Department.

• Establishes and supervises job methods and cooking standards to maintain a high quality of food and service.

• Develops standard recipes card for all dishes to ensure proper portion control, uni¬formity of taste and quality; tests new products, recipes and formulas.

• Develops new cooking methods for im-provement of cuisines, maintain contact with other chefs and visits other kitch¬ens to keep update of new development in food and equipment.

• Interviews and hires applicants for employment; responsible for training program and proper placement of employ-ees; sets up work schedules and job requirements.

• Prepares inventories, budget forecast and may revise work schedules for each month; reported on overtime, absenteeism and accidents.

• Handles varied correspondence re¬garding customer complaints, suggestion for new dishes, requests for special food.

• Work closely with all Senior Chefs of other kitchens to ensure that guest requirements and services are met and expedited with minimum delay.

• Receives direct instructions from F & B Director and reports to him on major developments within his field of activities.

• Ensures a safe work environment for all kitchen staff and removes any obstacles that may obstruct the performances of staff.

• Adapts to any specific requests made by guests

• Responsible for creating job descriptions for all kitchen staffs.

• Organizes and supervises food preparations in line with the occupancy and consumption forecasts

• Prepares dishes and/or supervises preparation

• Supervises all sections of the kitchen: production of hot and cold dishes, patisserie and stewarding.

• Prepares all menus and à la carte selection

• Prepares the cooking method and ensures they are duly applied

• Coordinates with restaurant serving staff in order to ensure that service runs smoothly

• Ensures that all information is disseminated to other departments.

• Plays an active role in meetings for Heads of Department

• Ensures all equipment and appliances under his responsibility are used correctly and kept in good condition.

• Ensures the respect and due application of the rules of hygiene in the department (As per Hygiene Analytical Critical Control Point/ HACCP standards etc)

• Sets up action plan for the hygiene analysis results and tracks implementation

• Checks that employees' uniforms are clean and in good condition

• Ensures that safety instructions are respected for the use of kitchen equipments.

• Ensures application of the hotel's security regulations (in case of fire etc)

• Follow resort’s commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)

• Develops team spirit and motivation by creating a good working atmosphere

• Organizes the welcome and integration of new employees

• Prepares and/or checks the work schedules in line with activity forecasts

• Carries out annual performance appraisals and sets targets for employees

• Prepares the training plan for the department and ensures the implementation

• Helps employees improve their skills and provides support for career development

• Follow and respect Vietnam labor law.

• Keeps track of eating trends in the market.

• To embrace and accept changed of customer expectations

• Regularly assesses the quality of services based on guests' remarks and quality audits

• Keeps informed of developments in competitor hotels

• Maintains excellent relations with suppliers

• Positions the pricing policy to suit the market

EXPERIENCE

Experience: Minimum of five years as an Executive Chef at 4/5 star hotel.

Other:

Be proficiently working with computer.

Have ability to communicate fluently in English language.

As the business demands the Executive Chef, he must render his dedication to the job.

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OTHER SKILL REQUIREMENTS

Education : International hotel background

Perfect knowledge of HACCP guidelines

Computer literate (Windows environment)

Fluent in the national language, and English

Certification: Chef Certification

Culinary talent, attention to details

Guest oriented

Attention to cleanliness and hygiene

Leadership

Excellent administrative skills

Imparting knowledge skills to kitchen staff

Ability to work under pressure

Creative and innovative

1. Gửi trực tiếp về địa chỉ: 170 Võ Nguyên Giáp, Quận Sơn Trà, Đà Nẵng

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