Executive chef tại Intercontinental Phu Quoc Long Beach

6/2018 → 9/2021 (3 năm 3 tháng)

Phú Quốc

- Work closely with Exec chef for All OS&E ,defect list,operating equibment - creating SOP & P&P for the culirary & Stewarding - Checks with HR and set manning for Culirary & stewarding - Based on cocecp of alll restaurant than working on menu toghether with exec chef - Work closely with HR to update all the manning by weekly for hired staff - Daily attend chef meeting and cade case down to all chef in charge - Be able monthly do a new menu promotion for all venue restaurants ,recipes and costing - yearly new a la cart ,buffeet menu for all outlet restayrants ,costing and setting up as standard - Take respondsibility for all Events planning,organizing ,how I can run the function smothly - To ensure working area keep clean all the time ,personal hyginic,food safety ,HACCP as standard - Be able Explaination to outlet chefs food cost how we can keep inline - Try moving staff around the other kitchen to support each other to ensure keep productyvity inline - Checks and inspects all food items delivered as to quality and quantity. - Ensures that his assigned outlet is consistently producing high quality food items according to current menus and set standards. - Responsible for the production, preparation and presentation of all food items, in area concerned , to ensure the highest quality at all times. - Attend to specific guest as required and how we going to do - Develop formal training plans and conduct On-Job-Training sessions for kitchen employess.