Executive Chef/ Bếp trưởng điều hành

Under the general guidance and supervision of the Hotel Manager, and within the limits of established Mövenpick policies, overseeing and direct all aspects of the kitchen & stewarding department.

Planning & Organizing:

1. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.

2. Adhere to and monitor departmental operating expenses as per the departmental budget and forecast.

3. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.

4. Assist the Hotel Manager with the preparation and conversion of department's promotions calendar.

5. Coordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality. In conjunction with the Food & Beverage Manager, coordinate with Sales and Marketing so that all Food and Beverage Marketing collateral is prepared in advance.

6. All new menu items to include service staff education and tasting

7. Full compliance with local municipality HACCAP standards and certification.

Operations:

1. Train and develop the kitchen and stewarding team in the departmental operating standards.

2. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.

3. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities

4. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.

5. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.

6. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.

7. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained.

8. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.

Administration:

1. To work closely with the Finance Department to produce monthly financial reports timely & accurately.

2. To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction.

3. Oversee the implementation of a training plan for the department.

4. Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.

5. Keep up to date and accurate HACCAP records and documentation.

6. Implement checks and controls for each and every food delivery for quality and proper storage.

7. Ensure all purchases are in line with the Hotels purchasing policy.

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

• Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star resort chain.
• Experienced in various dining concepts in luxury hotels and resorts including all day dining, signature restaurants and celebrity chef restaurants.
• Experience in Banquet (preferred)
• Fluent in spoken and written English
• Possesses great leadership and motivational skills

Please contact via Hoteljob or email: vinh.nguyen[AT sign]movenpick.com