EXECUTIVE CHEF

• Oversee the culinary processes, planning of menus, and designing standard recipes to ensure consistent quality in food production, that meet guest expectations and contribute to the profitability of the hotel

• Liaise with Engineering to ensure prompt and efficient repair and maintenance

• Liaise with the Venue Managers to monitor food quality, plan "specials" and discuss operational challenges

• Provide creative culinary ideas to project and enhance the image and reputation of the culinary operation

• Monitor and analyze the menus and products of competitive restaurants and keep up to date with international culinary trends to maintain a competitive advantage

• Attends meetings and briefings, and clearly and concisely disseminates relevant information to related teams, in a timely manner

• To inform and keep the E.A.M i/c F&B up-to-date on challenges and irregularities

• To identify and request assistance, prior to any breakdown occurring

• To respond to change positively, in the departmental function as dictated by the industry, company or hotel

• To be an ambassador of Lateral service for the team

• To support the E.A.M i/c F&B, in the consistent drive in relation to Food & Beverage concepts for the hotel considering factors such as product availability, service cost, marketing conditions

• The ability to complete and provide performance evaluations for all Culinary employees making recommendations for recognition as warranted

• The ability to coordinate with the E.A.M i/c F&B, and the Director of Catering for any special functions regarding food preparation and presentation, including additional costs and staffing requirements

• To be an Ambassador of the InterContinental Brand Standards

• The ability to develop and ensure a safe working environment for people to work

• The ability to set up control systems, which will assure quality and portion consistency

• To review the compilation and updating the relevant section of the Departmental Operations Manual

• To ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment

• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with the order

• sheets, receiving records, and purchasing specifications

• To follow all control and key procedures

• Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants

• To ensure additional support for the team is in place in the absence of the E.A.M i/c F&B

• Attendance at Departmental meetings and Heartbeat feedback meetings

• Liaise with Stewarding to ensure an adequate supply of equipment, and to ensure kitchen cleanliness and hygiene meet the required standards

• Make recommendations to Management for modernization of equipment, service methods, and presentation, to improve guest satisfaction

• The ability to ensure that sanitation standards as set forth are in compliance as well as the cleanliness and neatness of the kitchen

• To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed to standards, in an accurate and punctual manner

• The ability to set up control systems, which will assure quality and portion consistency

• To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices

• To have a complete understanding of, and adhere to local & the company’s policy relating to Food Hygiene and Safe Food Handling practices

• Social Insurance as law

• Bao Viet Health insurance for personal and family

• 24/7 Accident Insurance

• Rest & Relaxation Allowance

• Repatriation allowance

• Home Leave allowance

• Housing, uniform, meal, and transportation are provided by the resort

• Gym room

1. Education:

College of Culinary graduate

Holder of Internationally approved Food Safety Certificate

2. Service years in the field :

10 years minimum in a five-star hotel or fine dining restaurant.

3. Service years in supervisor/manager level:

3 years previous experience in the same position

4. Knowledge and skills:

Must be able to read and write to facilitate the communication process

Computer and Microsoft Office skills

Solid communication & training skills

Menu compilation skills

Having knowledge about food safety and hygiene

Awareness of Financial impact of Professional Food Storage & Preparation

Working with multi-cultural teams

Competitor / best practice knowledge

To be aware of all Health, Safety, and Fire regulations and to abide by their terms

To maintain high standards of personal hygiene at all times

To demonstrate proper and safe usage of all kitchen equipment

Ensure that full uniform is worn at all times

Discreet, reliable, and honest

Positive “can-do” attitude, motivated, passionate, and seeks opportunities to be multi-skilled and trained

Guest-driven and friendly

Outgoing, pleasant personality with significant guest interaction

The high degree of integrity and sincerity

Able to embrace and respect the local culture

Able to accept criticism from others very positively

Able to learn rapidly, adjusts, and grasps changes quickly

Willing to work long hours, irregular hours, and on public holidays

Learn, adapt and innovate. Act as a dedicated professional. Pursue personal development and achievement

5. Language:

Good comprehension of the English language

6. Preferred (if required)

Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.

Certificate related applied position

Phone: 02973 97 8888/0919 290 709

Email: Tin đã hết hạn