Executive Chef (Tổng Bếp Trưởng)

Assist the General Manager in creating optimum customer satisfaction by providing the highest standard of food quality and presentations while maximizing the profit margins through effective management of all kitchen functions.
KEY RESPONSIBILITIES
General
Control of expenses and food cost %.
Be fully conversant with all health and safety, fire and emergency procedures.
Ensure that all activities are carried out honestly, ethically and within the parameters of Vietnamese law.
Standards of hygiene and cleanliness.
Staff training and development
Stay current in the developments of cooking and cuisine and make appropriate suggestions and recommendations to the General Manager.
Perform any additional duties as directed by the General Manager.
Contribute to the morale of the hotel by maintaining effective relationships with hotel colleagues.
Attend meetings and training as directed by the General Manager.
Interact with guests, actively soliciting their feedback.
Maintain a high standard of personal hygiene, dress, uniform, and body language.
Quantity and nature of guest comments and complaints.
Be polite and professional in any situation where the image or reputation of the hotel is represented.
Key Result Areas
Directs and co- ordinates all subordinate kitchen staff to ensure that all day- to- day operational matters are handled on time and that guest expectations are met.
Assist the General Manager in preparing, monitoring and controlling the Kitchen budget.
Monitor the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
Ensures that accurate recipes are prepared and cost for all menu items.
Co- ordinate with Food and Beverage operations to ensure that all banqueting and restaurant operations function efficiently and on time.
Co- ordinate the design and implementation of all buffet set- ups, tea/coffee breaks and food displays including cubes, props and decorations ensuring they are maintained in good condition.
Utilizes sales analysis in menu planning and implements menu engineering techniques.
Prepare in conjunction with the General Manager an annual menu change cycle and ensure the relevant changes occur as planned.
Conduct periodic checks of all food delivery and storage areas to ensure the quality of food and standards of hygiene are maintained.
Be responsible for the standards of cleanliness and hygiene in all kitchen and related areas.
Ensure the market list is prepared daily to ensure an adequate provision of fresh produce.
Liaise with purchasing and suppliers to ensure that all food items ordered are delivered and are of the appropriate quality at the most competitive prices.
Ensure that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.
Maintain an efficient administration within the department preparing and submitting operational reports on time.
Prepare and implement in conjunction with the General Manager, an annual food and beverage promotion plan for all restaurants.
Coach, counsel, discipline and develop subordinate employees

Excellent communicator, organizer and motivator
Strong leadership and organizational skills
Ability to express effective written and verbal communication
Dynamic, innovative and self- motivated
Service- oriented style with professional presentation skills.
Excellent command of the English language
Previous restaurant concept development and pre- opening experience preferred.
Vietnamese / Southeast Asia fine dining or upscale restaurant experience within reputed concepts or brands.
Minimum 2+ years of relevant executive culinary management experience Vietnam / Southeast Asia.
“Out- of- the- Box” thinker, creative and original.
Able to manage large and diverse associates in a multi- unit setting.

• Private Health Insurance after probational period
• 2 weekly days off
• Duty Meals will be provided
• Opportunity to growth with Fusion Hotel Group

Cập nhật gần nhất lúc: 2024-03-11 20:15:24