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Duration : 15/08/2016 Executive Chef ROUTEINN VIETNAM – GRANDVRIO HOTEL Address: No. 01-03, Dong Da Street - Hai Chau District, Da Nang City Job description : Japan restaurant set up and hotel main kitchen set up 1. Supervise kitchen department manager. 2. Ensure and maintain the stable operation of the department. 3. Developing regulations, operating procedures of the department. 4. Outline of the complement of personnel, work schedule and job description for his department staff. 5. Attend briefings the head of 6. Attend Culinary meeting monthly parts. 7. Organize daily staff meetings, work assignments and work placements for employees. 8. Monitoring, training, guidance department staff. 9. To supervise and inspect the quality of the food maintained at all times. 10. Coordinate with the Culinary Management and Director of Hotel Development culinary ideas. 11. Coordinate, support Food Management planning, implementation programs and seasonal cuisine holidays in the year. 12. Planning, developing computational cuisine menu and recipe. 13. Check decorative presentation buffet food and supplies 14. Plan, organize and supervise the party put together the culinary event . 15. Check and approve purchase requests , order. 16. Implement , monitor and maintain parts inventory for the kitchen . 17. Check , control and maintenance department costs ( input prices for food , other expenses ... ) 18. Maximize revenue and trading profit cuisine . 19. Reviews , reviews as well as to encourage employees . 20. Commendation and disciplining employees . 21. Implement controls to maintain food safety and hygiene standards ( HACCP ) . 22. Preparation and implementation plan kitchen hygiene . 23. Ensure clean kitchen condition and hygiene control at all times . 24. Perform regular training for employees. 25. Working closely with the Head . 26. Report regularly to the Board of Directors 27. Perform other duties incurred

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