Chef Executive

Position Summary:

Manage all kitchen operations including Stewarding operations with an emphasis on maintaining

hygienic standards and practices, staff training, and overseeing the preparation and presentation of a

consistent food product which 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.

Responsibilities:

- Manage all functions of the Food Production and Stewarding operations to achieve the optimum

departmental profit.

- Manage all functions of the Food Production and Stewarding operations to achieve the optimum

quality level of food production and sanitation.

- Oversee special events and special food promotions.

- Make recipes and maintains up-dated 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:

- Sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of

facilities and equipment, guest satisfaction, marketing.

- Develop with the Training Manager training plans, develops training material in accordance with

Wyndham guidelines and implement training plans for the Food Production employees and other

Food and Beverage employees.

- Develop with the Director of Food and Beverage popular menus offering guests value for money in

accordance with Wyndham guidelines.

- Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in

the hotel and overseas.

- Attend and participate to other meetings as required by the administrative calendar.

- Keep an up-dated Hotel Policies and Procedures file and up-dated files on the following Food

Production matters:

- Recipes, finance, standards, personnel and Training, outlets, promotions, meetings, projects,

material and equipment, miscellaneous.

- Set Food Production and stewarding goals and develops strategies, procedures and policies.

- Determine with the Finance Director the minimum and maximum stocks of all food, material and

equipment.

- Set standards of all food and equipment purchases in accordance with Wyndham guidelines.

- Monitor local competitors and compare their operation with the hotel Food and Beverage operation.

- Work with Human Resources on manpower planning and management needs.

- Work with Director of Finance in the preparation and management of the Department’s budget.

- Complete the other tasks and jobs which assigned by the leader.

- Meals' allowance

- Accomodation

- Social insurance as Vietnamese Labor Code

- Others benefits as law

- Good communication skills in English.

- Alcohol awareness certification and/or food service permit or valid health/food handler card as

required by local government agency.

- Problem solving, reasoning, motivating, organizational and training abilities.

- Good writing skills.

Education / Certificates / Experience:

- Degree or Vocational Certificate in Culinary Skills or related field.

- 5-year experience as a chef, with at least 1 year in a supervisory capacity, or an equivalent

combination of education and experience.