Executive Head Chef (Khách sạn Capella Hà Nội)

JOB SUMMARY

The Executive Head Chef leads and manages the overall success of kitchen operation through making collectively key strategic and operational decisions for the Culinary division. The individual ensures the smooth running of the kitchen department, maintaining a stellar level of quality product and service to the assigned outlets. The Executive Head Chef will oversee all aspects of the Kitchen operation including menu planning, food costs, banquet events, hygiene and sanitation, recruitment, retention and development of chefs within the kitchen department.

THE ROLE

1. Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.

2. Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all Culinary related matters.

3. Oversees and manages the daily operations of the kitchen and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.

4. Develop unique promotional activities to entice the market, maximizing profit-generation opportunities for the hotel. Establishes and maintains the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance. Establishes and implement standard operating procedures and guidelines for food purchasing, inventory monitoring and control.

5. Responsible for maintenance of profit margins, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis and menu costing. Ensure that all menus are calculated correctly to obtain maximum gross profit.

6. Ensure that all menus are constantly updated, paying special attention to seasonal availability. Track most saleable items to give feedback to management. Proactively upsell menu items to drive profit generation for the department.

7. Ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards. Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.

8. Ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.

9. Check in with guests to ensure satisfaction with each food course and/or beverages. Handling complaints and resolving service ‘Glitches’, keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests’ satisfaction. Analyze guest feedback from direct feedback, comment card or any online reviews and providing strategic direction to continuously improve overall rating.

10. Participate in recruitment activities, and manage performance of the team, feedback through team member recognition, rewards, and disciplinary action, with the assistance of Human Resources, when necessary.

Qualification 

o Diploma of college or university completion and achievements of food and beverage / hotel management.

o Hospitality courses relating to food preparation or the culinary arts are essential.

Work Experience

o Minimum 5 years’ experiences in similar role at luxury hotels/resort

o Rotational managerial role in kitchen exposure is essential

Technical Skills

o Understanding of different textures, ingredients and tastes. Familiar with local produce and the serving of a variety of dishes.

o Menu development, engineering and structure.

o Familiar with food and hygiene codes, policies and procedures.

o Comfortable with a diverse team of individuals.

o Very good command over written and spoken English.