Executive chef - Bếp trưởng

GENERAL RESPONSIBILITY

- Prepare enough food, and ensure perfect service.

- Knowledge of all ingredients, cooking techniques, and food presentation.

- Ensuring product quality and freshness.

- Monitor the activities of all kitchen staff as well as kitchen equipment, and product costs and thereby contribute to increasing profits of the food service department and staff cafeteria

ADMINISTRATIVE RESPONSIBILITIES

- Responsible for making menus with the following criteria:

+ Local needs

+ Customer needs

+ Competition

+ New trend

+ Product costs

+ Availability of food

+ Carry out sales and promotions

+ Check the quality of imported goods

+ Order daily through the sales department

- Update detailed recipes of restaurant and party dishes including:

+ The process of selling dishes from before

+ Current price

+ Preparation time

+ Take photos of new dishes

PROFESSIONAL RESPONSIBILITIES

- Responsible for supervising food preparation, processing and presentation at all service points in the hotel, ensuring always the highest quality

- Probation receives 100% salary and allowances;

- Accommodation for remote employees;

- 12 days of paid annual leave, paid holidays and other long-term leave policies;

- Dynamic and youthful working environment;

- Opportunities for personal development in a multinational working environment;

- At least 5 years of experience in a similar position;

- Used to work in restaurants/hotels/tourism areas of 3 stars or higher;

- Ability to remain calm whilst under pressure;

- Fluency in written and spoken English is preferred.

Working location: Sanctuary Resort Ho Tràm - Ho Tram Hamlet, Phuoc Thuan Commune, Xuyen Moc District, BR-VT

Phone number: Ms.Trang (039 435 1009 - Zalo)

Sanctuary Resort Hồ Tràm

Adress: Ấp Hồ Tràm, Xã Phước Thuận, Huyện Xuyên Mộc, tỉnh BR-VT.