EXECUTIVE CHEF

• Work and report to the Food and Beverage Director.
• Cooperate with F&B management team to ensure the food and beverage service.
• Design new recipes, plan menus, and select plate presentations.
• Directs the purchasing agent in matters pertaining to the purchase of products. Ensures all products necessary for kitchen operations are ordered and delivered in a timely fashion.
• Ensure promptness, freshness, and quality of dishes.
• Manage and lead the Culinary team. Supervise all culinary activities and functions.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hire and train kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality, and handling customer problems and complaints.
• Execute and audits kitchen inventory and cost control systems and processes.
• Analyze and evaluates kitchen department profit and loss statements and make recommendations as to alternative courses of action.
• Maintain a clean, sanitary, safe, and comfortable work environment for employees and guests; creating a positive work environment that fosters harmony and growth.
• Ensure that all kitchen equipment is operated safely and with reasonable care, reporting mechanical problems to the proper department for repair. Generate and track work orders as needed.
• Ensure that casino, property and departmental goals are identified, achieved and positive results are maintained.
• Through coaching, teaching and training, leads kitchen department personnel in the proper performance of their duties; leading by positive example at all times. Document these actions as necessary.
• Sets performance expectations and provides coaching and operational support for the staff.
• Recommend wage and salary adjustments for personnel within established limits.
• Adhere to all regulatory, departmental, casino and tribal policies.
• Ensure all kitchen staff & supervisory members are presented with timely, honest and effective evaluations.
• Attend and satisfactorily complete all training as assigned.
• Performs other duties as assigned.

• Competitive salary.
• Relocation ticket and annual home leave ticket provided.
• Monthly housing allowance provided.
• Daily uniforms, laundry and standard meals provided.
• Social insurance, health insurance, unemployment insurance according to Vietnam laws.
• Medical care 24/7 provided.
• 13th month salary and KPI bonus per company policies.
• Monthly seniority allowance.
• Dynamic and professional working environment.

• Working at Corona Resort & Casino Phu Quoc.
• Bachelor degree or an Associate Culinary Degree and a minimum of 8 years’ experience in the same position; Sanitation Certification.
• Supervisory experience with management responsibility required. Extensive skill, knowledge and experience in all aspects of the kitchen operation, interpersonal service skills, organization skills to plan time effectively.
• Must have a computer skill.
• Must be able to work without direct supervision, handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.
• Fluent in spoken and written English; Chinese communication skills are encouraged. Superior diplomatic and communication skills, both oral and written.
• Excellent interpersonal skills to deal effectively with all business contacts, including Management, fellow employees and guests, maintain a professional.
• Neat and well-groomed appearance.
• Very well organized and detail-oriented.

Hoặc nộp trực tiếp tại cổng An Ninh của Corona Resort & Casino Phú Quốc

Khu Bãi Dài, xã Gành Dầu, Thành phố Phú Quốc, Tỉnh Kiên Giang, Việt Nam