Chef de cusine

Planning and Organising/ Lập kế hoạch và tổ chức:

- To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

-Operations and Product Quality.

• Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering.

• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.

• Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.

• Oversee the preparation and presentation of food products to ensure maximum quality at all times. 

• Implement procedures to minimise wastage and over-production.

• Ensure standards of presentation and preparation of food items meet hotel & brand standards.

Departmental Leadership – with the Executive Chef.

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements.

• Direct and coordinate the daily activities of all the hotel’s kitchens.

• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.  

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.

• Report and take appropriate action to correct any health or safety hazard.

• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.

• Ensure all work areas in the kitchen are kept tidy and clean.

- Dynamic, friendly working environment, advancement opportunities.

- Service charge from the starting date of employment, Service charge depends on hotel revenue.

- Tip according to company policy.

- Annual salary increase based on work performance and full benefits for employees according to current legal regulations (social insurance, health insurance, unemployment insurance).

- 24H Insurance.

- There is a shuttle bus to pick up employees at Phan Thiet city.

- 13th Non -KPI bonus.

- Holiday and annual leave according to the Labor Law

- Working hours: 45 hours/week, 2 day off/week.

- Primary certificate in kitchen operations.

-Have at least 1 year of experience in a similar position.

-Good English communication.

- Requested documents sent in CV - English. In your CV, clearly state your work history, experience and relevant degrees/certificates.