Executive chef

Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.

Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards

Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned

Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed

Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products

Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

Follows facility, department, and Company safety policies and procedures to include occurrence reporting

Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.

Participates in the hiring, development and retention of a diverse workforce to deliver excellent products and services.

Coach and counsel associates, including managers. Develop Sous Chefs to further leadership roles.

Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Salary : Negotioable

Vacation : 12 calendar days paid leave per year of service + 10 days Vietnam Public holidays + 1 day / week

Working Time : 8 hours per day, 48 hours per week (1 hour for Meal time excluding)

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Minimum of 10 years hospitality experience with 5 years experience at the level of an Executive Chef.

High volume, complex foodservice operations experience - highly desirable

Hands-on chef experience a must

Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Must be willing to participate in client satisfaction programs/activities

Proven team-builder with outstanding coaching skills

For more information, Please do not heritate to call us on +84.3.555.1000

Only short listed candidates will be contacted