Vietnamese Chef De Cuisine

• Supporting the Executive and Executive Sous Chefs, this role is responsible for the planning, organizing and directing of employees in the Culinary Department, responsible for food preparation while ensuring superior quality and consistency. The role requires Vietnamese Cuisine to be the core strength of the candidates.
• Plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
• Work harmoniously and professionally with co-workers and supervisors.

• Benefits as per Vietnam Law, extra health care and accident insurance

• Benefits as per Four Seasons policies

• Provided duty meals and uniform, transportation from Danang

• Professional working environment

• Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position required.
• Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job
• Reading, writing and oral proficiency in English language. Proficiency in another International language will be an added advantage.
  
• Requires ability to operate computer equipment and other food & beverage computer systems. Requires the ability to operate and utilize culinary production equipment and tools.
• Requires reading, writing and oral proficiency in the English language.
• Candidates with a degree in hospitality, or similar, are preferred.

• Notarized CV

• Notarized copies of ID card and Family book

• Notarized copies of related certificates

• Medical certificates (within 6 months)

• 2 photos (4 x 6 cm)