Executive Chinese Chef

• Managing daily food preparation, production and implementing of the menus which are designed to deliver innovative, safe food which meet the market/ guest needs fall with budgeted guidelines.
• Being pro-active in controlling costs, being aware of forecasted business and targeted profitability whilst maintaining standards.
• Ensuring food standards, preparation, presentation and cooking techniques that meet Hotel standards.
• Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position.
  
• Supervises all food preparation areas including banquets, Room Service, restaurants, bar/lounge and associate cafeteria to ensure a consistent, high quality food product.
  
• Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.
  
• As an assistant department head, uses leadership skills to manage other managers.

• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation. Extensive knowledge of food handling and sanitation standards. Experience in high volume operation and menu composition. Experience with purchasing and maintaining kitchen equipment
• Understanding of Restaurant, Bar/Lounge, Room Service and Catering operational procedures. Effective decision making skills. Strong problem-solving skills. Strong consensus building skills. Strong analytical skills
• Financial management skills e.g., develop operating budgets, forecasting and capital expenditure planning. Ability to acquire and maintain relationships e.g. associates, customers, vendors. Strong customer and associate relation skills
• Knowledge of overall hotel operations as they affect kitchen and related areas. Good negotiation skills. Ability to effectively manage labour productivity. Good presentation and platform skills. Good communication skills (verbal, listening, writing). Strong organization skills. Ability to use standard software applications and hotel systems.
• Effective influence skills. Effective conflict management skills. Effective change management skills. Good training/facilitator skills. Knowledge of purchasing, inventory controls, supplies and equipment. Knowledge of governmental regulations and safety standards.

• High School Diploma or equivalent required; Bachelor’s Degree preferred
• Culinary Education preferred

• Food and Beverage culinary management experience
• Minimum of 3 years of Chinese Chef experience.
  

Kindly contact us at  028 ******** - Ext: 2700 (Ms. Phuong - HR ) or via email Tin đã hết hạn.

For more information about job vacancies please dial: 028 ******** or visit our LinkedIn page: https://www.link****************************************