Executive Chef

1. To ensure culinary trends with innovative presentation, provide freshest products available, conduct daily briefings with all supervisors, follow up and enforce training plan. Schedule kitchen employees according to business needs. Maintain control of all food related expenses & food cost.

2. To coordinate the fulfilment of the work safety & training, maintain the highest food safety and hygiene standards (HACCP) at all times, implement new buffet design on regular base, and creating new culinary trends , Strive for the highest standards

3. Responsible of the kitchen equipment and machinery’s, coordinates its maintenance & cleaning of all facilities to maintain good working condition. Verify and check the temperatures of walk in coolers and freezers & fridges in each outlet, report and prepare a defect list for the engineering maintenance department (ASAP)

4. To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. Work closely with the Food Storeroom to place the orders to the store on time.

5. To check the correct temperature and follow recipes according to Hotels food safety standards

6. To supervise and work closely according to what is been designed by the food & beverage department

7. To coordinate the preparation of menus for special events, according to what is been communicated by sales / banqueting department.

8. To design the menu’s for their specific restaurants and banquets. To propose the prices to the management, according to cost percentage requirements established by F & B Director

9. To keep a fluent communication with the F&B service staff, in order to reach a good coordination between both departments.

10. Responsible of the kitchen inventory & expenses –wastage-breakage

11. To elaborate of the annual budget of the kitchen.

12. To manage the recruitment, training and development of the staff according to the human resources procedures and the quality guide provided by Sol Meliá.

13. To analyze the quality index and the customer’s comments and to set up corrective actions and improvement plans.

14. To carry out duties and tasks as assigned by the supervisor.

• Attractive salary and benefits, agreed upon in the interview

• Meal/meal allowance support

• Contribution of social insurance, medical insurance and unemployment insurance according to the labor law.

• Professional working environment

• Opportunity to learn and being promoted

• To be trained to develop the career

Organise and set up the Kitchen & Stewarding Department. In charge of the kitchen operation. Supervises the work of all kitchens & Stewarding employees. Sets and maintains all standards, assuring top quality products, directs the overall operation of food production, co-operates well with all kitchen outlets for smooth & efficient, operation, responsable for training & implementing Work Safety, Strict Food Safety & Hygiene standards, elaboration and presentation of all foods contibuting to the profitability of the Food & Beverage Department.

Education and training: A Culinary degree from an international hotel school or completed a formal western style Cooking Apprenticeship

Occupational training (or equivalent)

Languages: Fluently in English

Specific knowledge: Plan & propose effective promotions Banqueting

Food cost control

Unique Buffet set up, Presentation Concepts

Great attitude with colleagues & customers

Pre-opening office: The 5th floor - INNSiDE by Melia Halong - Bai Chay - Quang Ninh

Hotline: 083.519.6868 (office hour)

or email: Tin đã hết hạn