Executive Chef

A. Major responsibilities and duties:

1. To be directly responsible for the proper supervision and function of all kitchen employees, facilities, operations, sales, cots and department profit,

2. To analyze food operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation, making specific corrections and recommendations necessary for optimum performance; maintain payroll control.

3. To develop and conduct training sessions, or workshop for kitchen personnel.

4. To follow up programs and policies to insure compliance with prescribed methods and standards.

5. To provide functional assistance and direction to Food and Beverage operations and issue instruction as the need arises.

6. To supervise and coordinate all menu making, pricing, food presentation, sanitation, food promoting and employee scheduling.

7. To coordinate with purchasing agent to insure that all related purchases confirm to the Food and Beverage department specification and quality. Approve and sign all Food requisition forms.

8. To maintain an up-to-date standard recipe file showing a complete cost breakdown and preparation for all items on the menus, as well as specialty items which would be considered for future use. Original of this standard recipe file should be kept by the Food and Beverage Cost Controller, and a copy of it is to be kept by the Food and Beverage Manager.

9. To develop or approve job descriptions for all positions in the department in order to orientate new employees properly.

10. To make daily inspection of kitchen including all restaurants, storerooms employees cafeteria, and other areas under his control.

11. To develop new ideas in conjunction with department heads which will increase sales, reduce costs or increase the productivity of the kitchen operation

12. May be called upon at times to perform other related tasks not included in this description.

- Working with expat environment;

- Competitive salary package;

- Health Care and/or Accident Insurance;

- 18 days of Annual Leave depends on level;

- Uniform Laundry by the Company;

- Daily meals, Officer Check, privileges of using Hotel services,...;

- Others attractive benefits,....;

* WORK CHARACTERISTICS:

- Must be able to work independently with little supervision, as well as having the ability to consider, evaluate and make sound business decisions regarding question as problem solving.

- Must be familiar with all hotels procedures, regulations.

* WORK EXPERIENCE:

- More than 8 years experiences in this carrer, or 3 years at the similar positionin 4-5 stars hotels.

- Computer proficient

- Fluently in English ( both verbal and written).

- Proficient in at least one of Western, Asian and Vietnamese cuisine; know at least 30% off the rest ones

* EDUCATION:

- Having culinary/ VTOS certificate.

*CV/ Resumé for application should be made in English.