Executive Chef

Job Summary

Executive chefs oversee all kitchen staff, food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. Most of their time is spent outside of the kitchen researching and responding to trends in the food industry, planning and writing menus, budgeting, and financial planning, and participating in business development. The executive chef also recruits and hires staff, supervises their activities and instructs cooks in preparation, cooking, garnishing and presentation of food.

Job Requirement

• Development trend analysis and menu planning

• Ensure food meets quality standards

• Control costs within the allowable budget

• Assist human in recruiting, evaluating, and planning human resoures training

• Have responsibility to solve customer's problems

• Encourage team members

• Oversee kitchen operations, which must be done in accordance with the organization’s standards

• Supervise junior chefs, relying on knowledge acquired over the years and in line with

policies of the organization

• Provide the all-important training to newly recruited cooks and take note of how they progress

• Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management

• Communicate with the Provision section daily, ensuring perishable items are used up timely enough

  Môi trường làm việc quốc tế và chuyên nghiệp

- Competitive salary range

  Mức lương cạnh tranh

- Competitive benefit packages

  Quyền lợi cạnh tranh

• Experience in a similar position over 5years in 5-star hotel

• Knowledge of food hygiene and safety

• Human resource management skills are required, recruitment, selection, training, performance management etc.

• Financial management skills such as basic accounting and budget calculations

• Good communication, leadership, and time management skills

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