EXECUTIVE CHEF

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints

• Executes and audits kitchen inventory and cost control systems and processes.

• Analyzes and evaluates kitchen department profits and loss statements and makes recommendations as to alternative courses of action.

• With the Director of Food and Beverage and F&B management team, directs the purchasing agent in matters pertaining to the purchase of products. Ensures all products necessary for kitchen operations are ordered and delivered in a timely fashion.

• Maintains a clean, sanitary, safe and comfortable work environment for employees and guests; creating a positive work environment that fosters harmony and growth

• Ensures that all kitchen equipment is operated safely and with reasonable care, reporting mechanical problems to the proper department for repair. Generates and tracks work orders as needed.

• Ensures that casino, property and departmental goals are identified, achieved and positive results are maintained.

• Through coaching, teaching and training, leads kitchen department personnel in the proper performance of their duties; leading by positive example at all times. Documents these actions as necessary.

• Sets performance expectations and provides coaching and operational support of the staff.

• Recommend, recommends wage and salary adjustments for personnel with-in established limits.

• Adheres to all regulatory, departmental, casino and tribal policies.

• Ensures all kitchen staff & supervisory members are presented with timely, honest and effective evaluations.

• Attends and satisfactorily completes all training as assigned Executive chef.

• Performs other duties as assigned.

• Competitive salary.

• Training and promotion opportunities.

• Relocation ticket and annual home leave ticket provided.

• Accommodation, daily meals and transportation to the company (for staffs who stay in dormitory) or monthly housing allowance provided.

• Daily uniforms, laundry and standard meals provided.

• Social insurance, health insurance, unemployment insurance according to laws.

• Medical care 24/7 provided

• Monthly tip and service charge fee.

• 13th month salary.

• Monthly seniority allowance.

• Dynamic and professional working environment.

Hoặc nộp trực tiếp tại cổng An Ninh của Corona Resort & Casino Phú Quốc, khu Bãi Dài, xã Gành Dầu, Tp. Phú Quốc, tỉnh Kiên Giang