Executive Chef - Bếp Trưởng điều hành

Prefer Vietnamese candidates

Job Summary – (Role Summary)

Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

•  Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

 Essential Duties and Responsibilities – (Key Activities of the role)

•  Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
• Oversees special events and special food promotions
• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Develops and writes standard recipes
• Develops new dishes and products
• Takes steps to ensure that outstanding culinary technical skills are maintained
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
• Controls and analyzes, on an on-going basis, the level of the following:
• Sales
• Costs
• Issuing of food
•  Quality and presentation of food products
•  Condition and cleanliness of facilities and equipment
• Guest satisfaction
• Marketing
• Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
• Develops with the Director of Food and Beverage popular menus offering guests value for money
• Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas
• Attends and participates to other meetings as required by the administrative calendar
• Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
• Recipes
• Finance
• Standards
• Personnel and Training
• Outlets
• Promotions     
• Meetings
• Projects
• Material and Equipment
• Miscellaneous
•  Sets Food Production and Stewarding goals and develops strategies, procedures and policies
• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
• Sets standards of all food and equipment purchases
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department’s budget
• Perform any other duties which may be assigned by the management from time to time

Please do send your recent Curriculum Vitae, Color Photograph, and salary expectation to hiring imperialhotel.vn or via Hoteljob