Executive Chef/ Bếp Trưởng

- Manage all kitchen operations including food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product that meets customer's expectations. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

- Recommend and promote new menu ideas and special food events

- Make recipes and maintains updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

- Develop new dishes and products, develop and writes standard recipes.

- Take steps to ensure that outstanding culinary technical skills are maintained.

- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly.

- Control and analyze, on an on-going basis, the level of the following: Costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, marketing.

- Attend and participate in other administrative meetings as required.

- Under the direct management of our General Manager.

- Competitive salary

- Meals and accommodation provided

- Friendly working environment

- Vietnamese or Expat

- At least 3-5 years as an Executive Chef, Executive Sous Chef

- Fluent in English

- Degrees/Diplomas on related culinary field

- Problem-solving, motivating, organizing and training skills

- Able to work under pressure

- Strong leadership

- Basic computer skills (MS Office, restaurant management software, etc.)

- Phone: 02973.992.330

*Additional documents will be required when you are offered the job