Bếp trưởng / Executive Chef

- To serve the needs of the business, our guests and our colleagues by leading the overall kitchen operations of the hotel.

- Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

- The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.

- The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a food service director.

- Social insurance, health care, jobless insurance according to Vietnamese Labor Law

- Working in an international, professional, young but innovative, knowledge-share environment

- Other benefits according to the provisions of the Hotel and the Labor Code

- Minimum 3 years Hotel Operations experience in respected hotels

- Foreign language requirements: English/Korean/Chinese

Please send detailed CV attached with latest photos to Tin đã hết hạn

Adamo Hotel - 304 Vo Nguyen Giap, Da Nang City

Human Resources Department - 0236.6269888 – Ext: 777