Executive Chef/ Bếp Trưởng

• Directly responsible for all culinary areas, ensuring the smooth running, profitable operation within the framework of the Hotel.
•  Constantly conducting research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation.
• Maintaining food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Enforcing the standard food preparation and presentation guidelines to ensure consistent quality of culinary offerings to our guests.
• Enforcing food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation etc. Maintain the basic food safety and sanitation in accordance with Company Policies.
• Ensuring all standard checklists are correct and filed correctly and ready for audits at any time.
• Achieving departmental Budget goals by maintaining efficient cost expenditure and minimizing wastage.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• To be responsible and accountable for all billing procedures within the culinary operation.
• Enforcing operational Standards that are reviewed periodically and then updated and improved.
• To maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.
• Ensuring the efficient scheduling of Kitchen employees.
• Being responsible for the accurate supervision of the employee’s time keeping control and payroll systems by working in conjunction with Accounting and Human Resources Departments.
• Implementing a departmental monthly training program.
• Being responsible for the execution of culinary management reviews and appraisals in a professional and timely manner.
• Training subordinate Kitchen employees, on all aspects of the kitchen’s operation.
• Conducting an effective monthly employees meeting with minutes forwarded to the GM.
• Being responsible for maintaining food safety at all times.
• To conduct a preventative maintenance inspection of all kitchen equipment on a monthly basis.
• Promoting positive inter-departmental relations through candid communication and cooperation.
• Responding to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
• Ensuring all kitchen employees follow all job safety regulations and all potential hazards are reported to the General Manager.
• Performing other duties as assigned by the General Manager.

2. EXTREMELY ATTRACTIVE basic salary

3. 1 day off per week, full benefits, shift meals, service fee during probationary period

4. Participate in social insurance and health insurance according to state regulations

5. Annual health check & Other benefits according to hotel policy

• At least Bachelor degree in any field

• At least 4 year experience in sales

• Strong inter-personal skills, proficiency in English communication and computer literate

• Strong in driving results, overall sales skills, effective telephone communication skills

• Understanding and achievement of team and individual goals

• Understanding of need time strategy as developed by revenue management

• Familiarity and knowledge of all departments within the hotel

Hãy nhanh tay gửi hồ sơ ứng tuyển về địa chỉ:

WYNDHAM GARDEN HOIAN - 19 LẠC LONG QUÂN - CẨM AN - HỘI AN

Tel: Mobile/ zalo 0905 888 153 - Ms.Thảo

Nộp hồ sơ ứng tuyển trên Hoteljob.vn.