Executive Chef (Tổng Bếp Trưởng)

Assist the General Manager in creating optimum customer satisfaction by providing the highest standard of food quality and presentations while maximizing the profit margins through effective management of all kitchen functions.

2. KEY RESPONSIBILITIES

a. General

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

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

o Stay current in the developments of cooking and cuisine and make appropriate suggestions and recommendations to the General Manager.

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

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

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

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

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

o Interact with guests, actively soliciting their feedback.

o Quantity and nature of guest comments and complaints.

o Control of expenses and food cost %.

o Standards of hygiene and cleanliness.

o Staff training and development

b. Key Result Areas

o 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.

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

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

o 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.

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

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

o Prepare and implement in conjunction with the General Manager, an annual food and beverage promotion plan for all restaurants.

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

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

o Ensures that accurate recipes are prepared and cost for all menu items.

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

o Assist the General Manager in preparing, monitoring and controlling the Kitchen budget.

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

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

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

o Coach, counsel, discipline and develop subordinate employees

• 2 weekly days off

• Duty Meals will be provided

• Private Health Insurance after probational period

• Opportunity to growth with Fusion Hotel Group

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

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

o Excellent command of the English language

o Ability to express effective written and verbal communication

o Excellent communicator, organizer and motivator

o Strong leadership and organizational skills

o Dynamic, innovative and self-motivated

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

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

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

o Service-oriented style with professional presentation skills.

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