Executive Chef at Legacy Yen Tu - Mgallery

• Guarantees a high standard of culinary services offered to guests.
• In conjunction with the F&B Director, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy.
• Able to innovate and diversify services offered to guests.
• Manages and motivates the kitchen staff in order to offer a high standard of service to guests.
• Responsible for food hygiene, safety and quality in the hotel.
• Responsible for meeting the department's quantitative and qualitative targets.
• Prepares the department's annual budget and expenses in line with F&B strategy.
• Orders merchandise in compliance with the group's purchasing policy
• Manages stocks and supplies
• Carries out inventories, inputs data and explains consumption differences
• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service.
• Observes legal requirements for food hygiene and sanitation.
• Supervises food preparation, cost, quality, quantity, inventories, portion control, menu planning, recipes and testing of samples submitted by Purchasing Department.
• Develops standard recipes card for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products, recipes and formulas.
• Develops new cooking methods for improvement of cuisines, maintain contact with other chefs and visits other kitchens to keep update of new development in food and equipment.
• Interviews and hires applicants for employment; responsible for training program and proper placement of employees; sets up work schedules and job requirements.
• Handles varied correspondence regarding customer complaints, suggestion for new dishes, requests for special food.
• Work closely with all Senior Chefs of other kitchens to ensure that guest requirements and services are met and expedited with minimum delay.
• Ensures a safe work environment for all kitchen staff and removes any obstacles that may obstruct the performances of staff.
• Responsible for creating job descriptions for all kitchen staffs.
• Organizes and supervises food preparations in line with the occupancy and consumption forecasts
• Prepares dishes and/or supervises preparation.
• Supervises all sections of the kitchen: production of hot and cold dishes, patisserie and stewarding.
• Prepares all menus and à la carte selection
• Prepares the cooking method and ensures they are duly applied
• Coordinates with restaurant serving staff in order to ensure that service runs smoothly
• Ensures that all information is disseminated to other departments.
• Ensures the respect and due application of the rules of hygiene in the department (As per Hygiene Analytical Critical Control Point/ HACCP standards etc)
• Sets up action plan for the hygiene analysis results and tracks implementation
• Develops team spirit and motivation by creating a good working atmosphere.
• Organizes the welcome and integration of new employees
• Prepares and/or checks the work schedules in line with activity forecasts
• Carries out annual performance appraisals and sets targets for employees
• Prepares the training plan for the department and ensures the implementation