Executive Chef

1. Kitchen Operations & Supervision

Organize meetings and relay management updates.

Assign tasks and oversee workflow.

Plan expenses, orders, and resource allocation.

Ensure compliance with hotel standards.

2. Menu Engine & Food Quality

Design menus, including themed and event-specific options.

Set preparation standards and train staff.

Monitor food quality and inspect dishes before service.

3. Inventory & Ingredient Management

Inspect incoming supplies and stored ingredients.

Assess and manage food stock, ensuring proper storage or disposal.

4. Kitchen Staff Management & Training

Recruit, train, and evaluate staff performance.

Set workplace rules and manage work schedules.

Recommend promotions and salary adjustments.

Foster a strong learning culture with a passion for staff training and education.

5. Hygiene & Food Safety

Enforce cleanliness and hygiene standards.

Oversee food preparation and equipment maintenance.

Ensure dishes meet hygiene standards before serving.

6. Equipment & Asset Management

Conduct inventory checks and monitor usage.

Ensure proper maintenance of kitchen tools and machines.

7. Additional Duties

Assist in food preparation during peak times.

Collaborate on menu strategies and promotions.

Handle customer complaints regarding food quality.

- Mức lương canh tranh

- Đóng bảo hiểm 100% trên lương

- Phụ cấp điện thoại (có điều kiện)

- Phụ cấp ăn ca

- Phụ cấp nhà (có điều kiện)

- Tiền thưởng phí phục vụ hàng tháng dựa trên doanh thu công ty.

- Thưởng lương tháng 13

- Tiền thưởng các ngày Lễ lớn trong năm

- 12-15 ngày nghỉ phép/ năm tùy theo cấp bậc

- Quà vào ngày sinh nhật

- Tham gia công đoàn và hưởng quyền lợi từ quỹ công đoàn của công ty.

• Culinary degree or relevant certification is preferred.

• Minimum of 4+ year’s experience in the similar role and kitchen management level

• Passion for kitchen training and education

• Proven Culinary Experience: Proven experience in a senior culinary role, with expertise in various cooking techniques, menu creation, and food presentation

• Excellent leadership, communication, team management and English communication skills

• Leadership and Team Management: Strong leadership skills to manage and motivate kitchen staff, train team members, and ensure smooth operations under high-pressure conditions

• Knowledge of Food Safety and Hygiene Standards: In-depth understanding of food safety regulations, kitchen hygiene practices, and compliance with health and safety standards.