Executive Chef - Bếp Trưởng điều hành

• Managing all department’s aspects, operating and coordinating tasks, ensuring the smooth operation and guest satisfaction; achieving revenue and cost targets

• Being responsible for guiding staffs and supervising staff performance in accordance with resort’s regulations

• Being responsible for financial target, by minimizing costs but ensuring service quality

• Being responsible for sufficient operating equipment and supplies for production

• Setting and maintaining high standard of sanitation in all food preparation areas

• Setting standard for Kitchen’s products in line with resort’s policy

• Controlling behaviors with exemplary actions; showing brand thinking by professional attitude, manners, behaviors and appearance as well as communicating skills

• Being mainly responsible for organization, operation, preparation, production, presentation and ensuring the high standard of food and beverage service provided to guests

• Managing all Kitchen staffs

• Training, developing staffs and supporting them in career

• Being responsible for food hygiene, safety and quality

• Welcoming guests and making sure that all Kitchen staffs interact positively with guests

• Making, developing menus and creating dishes/ ideas for resort’s food & beverage service

• Applying new ideas for restaurants and stores, including festivals, and special events; keeping up with local and international trends

• Informing technical errors to Engineering Department for repairs

• Utilizing all sources to achieve high quality while keeping costs under control

• Collaborating with Purchasing team to buy items as operation requests

• Discuss with Purchasing manager in choosing suppliers and ordering.

• Organizing and supervising food preparation based on occupancy

• Collaborating with Food & Beverage Manager to prepare menus and à la carte options

• Taking an innovative and creative approach to cook and decorate

• Issuing Kitchen policies and procedures, assisting them in updating and training staffs about those

• Assisting in sale negotiations with guests, positively, if required

• Updating new changes in culinary trends

• Controlling wastage, abuse, spoilage and unauthorized use of all food and ingredients; limiting food excess and minimizing production during low occupancy time

• Checking Duty Roster (including leaves, holidays and replacements)

• Organizing work meetings for staffs

• Respecting the resort’s commitments with environmental issues: energy saving, recycling, waste sorting, …

- Competitive salary range

• Graduated from college or higher

• Having degrees and certificates related to the profession

• Deeply understanding about HACCP, food hygiene and safety

• Being fluent in English; being able to use other language

  Phone: 0911 812 713 (zalo HR)

Lot D14b, Northern Cam Ranh Peninsula Tourist Area, Cam Hai Dong Commune, Cam Lam District, Khanh Hoa Province