Executive Chef (Pre-opening Hotel)

Key Result Areas

• Directs and co-ordinates all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and that guest expectations are met.

• Co-ordinate with Food and Beverage operations to ensure that all banqueting and restaurant operations function efficiently and on time.

• Monitor the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.

• Liaise with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive prices.

• Conduct periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.

• Prepare in conjunction with the General Manager an annual menu change cycle and ensures the relevant changes occur as planned.

• Prepare and implements in conjunction with the General Manager an annual food and beverage promotion plan for all restaurants.

• Co-ordinate the design and implementation up of all buffet set ups, tea/coffee breaks and food displays including cubes, props and decorations ensuring they are maintained in good condition.

• Ensure market list is prepared daily to ensure an adequate provision of fresh produce.

• Ensures that accurate recipes are prepared and costed for all menu items.

• Utilizes sales analysis in menu planning and implements menu engineering techniques.

• Assist the General Manager in the preparation, monitoring and controlling of the Food and Beverage budget.

• Be responsible for the standards of cleanliness and hygiene in all kitchen and related areas.

• Maintain an efficient administration within the department preparing and submitting operational reports on time.

• Ensure that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.

• Coach, counsel, discipline and develop subordinate employees

Others

• Contribute to the morale of the hotel by maintaining effective relationships with hotel colleagues.

• Perform any additional duties as directed by the General Manager.

• Stay current in the developments of cooking and cuisine’s and makes appropriate suggestions and recommendations to the General Manager.

• Be fully conversant with all health and safety, fire and emergency procedures.

• Maintain a high standard of personal hygiene, dress, uniform, and body language.

• Be polite and professional in any situation where the image or reputation of the hotel is represented.

• Attend meetings and training as directed by the General Manager.

• Ensure that all activities are carried out honestly, ethically and within the parameters of Vietnamese law.

• Interact with guests, actively soliciting their feedback.

• Quantity and nature of guest comments and complaints.

• Control of expenses and food cost %.

• Standards of hygiene and cleanliness.

• STARs training and development

• Private Insurance for managerial levels

• Accident Insurance (24/24)

• Social welfare

• “Star Stay Program” with discounted rates in Fusion

• Food & Beverage discount for STARs/family/friends

• Officer Checks

• Phone allowance

• Using Hotel Facilities

• Minimum 2+ years of relevant executive culinary management experience Vietnam / Southeast Asia.

• Vietnamese / Southeast Asia fine dining or upscale restaurant experience within reputed concepts or brands.

• Excellent command of the English language

• Ability to express effective written and verbal communication

• Excellent communicator, organizer and motivator

• Strong leadership and organizational skills

• Dynamic, innovative and self-motivated

• Able to manage large and diverse associates in a multi-unit setting.

• Previous restaurant concept development and pre-opening experience preferred.

• “Out-of-the-Box” thinker, creative and original.

• Service-oriented style with professional presentation skills.