Executive Chef/Bếp Trưởng

• Reaching the established budget in food cost

• Organizing successfully all food promotions

• To be directly responsible for the proper supervision and function of all kitchen employees, facilities, operations, sales, costs and department profit,

• To analyze food operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation, making specific corrections and recommendations necessary for optimum performance; maintain payroll control.

• To develop and conduct training sessions, or workshop for kitchen personnel.

• To follow up programs and policies to ensure compliance with prescribed methods and standards.

• To provide functional assistance and direction to Food and Beverage operations and issue instruction as the need arises.

• To supervise and coordinate all menu making, pricing, food presentation, sanitation, food promoting and employee scheduling.

• To maintain an up-to-date standard recipe file showing a complete cost breakdown and preparation for all items on the menus, as well as specialty items which would be considered for future use.

• To develop or approve job descriptions for all positions in the department in order to orientate new employees properly.

• To make daily inspection of kitchen including all restaurants, storerooms employee’s cafeteria, and other areas under his control.

• To develop new ideas in conjunction with department heads which will increase sales, reduce costs or increase the productivity of the kitchen operation

• Must be able to work independently, as well as having the ability to consider, evaluate and make sound business decisions regarding question as problem solving.

• Must be familiar with all hotel’s procedures, regulations.

• Have experience in a similar position

• Computer proficient

• Conversational English (both verbal and written).