Executive Chef

- Develops and implements strategies for food and beverage and kitchen operations that support the achievement of the hotel’s goals.

- Develops and implements strategies for the hotel’s kitchen and food and beverage operations that support the achievement of the hotel’s goals.

- Works closely with Food and Beverage Manager to maximize revenue while meeting or exceeding guest expectations.

- Keeps current with local competition, adjust menu periodically to create point of difference in the marketplace.

- Research customer preferences and develops a menu which incorporates local foods and flavours in a upscale dining experience.

- Seeks out and sources fresh food; monitors all produce and meat for freshness.

- Tailors menu based on product availability; creates distinctive daily specials that incorporate seasonal or special-order ingredients.

- Maintains product consistency by conducting inspections of seasonings, portion and appearance of food. Co-ordinates service with restaurant and banquet operations.

- Oversees the inventory, purchasing and disbursement of all supplies.

- Ensures proper HACCP practices are followed.

- Minimize spoilage, wastage and over production and food cost controlling.

- Competitive package

- Hotel dormitary for non local employee.

- For Vietnamese only

- Minimum of 3 years in similar in an internationally branded 5-star hotel

- Professional culinary certification or equivalent level experience required

- Experience in the culinary industry with minimum of 2-3 years as Executive Chef

- Creative mindset

- Strong Leadership

- Food Safety and Sanitation Knowledge