Executive Chef

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation

• Oversees special events and special food promotions

• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

• Develops and writes standard recipes

• Develops new dishes and products

• Takes steps to ensure that outstanding culinary technical skills are maintained

• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

• Controls and analyzes, on an on-going basis, the level of the following:

o Sales

o Costs

o Issuing of food

o Quality and presentation of food products

o Condition and cleanliness of facilities and equipment

o Guest satisfaction

o Marketing

• Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

• Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with ICHG guidelines

• Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas

• Attends and participates to other meetings as required by the administrative calendar

• Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:

o Recipes

o Finance

o Standards

o Personnel and Training

o Outlets

o Promotions

o Meetings

o Projects

o Material and Equipment

o Miscellaneous

• Sets Food Production and Stewarding goals and develops strategies, procedures and policies

• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment

• Sets standards of all food and equipment purchases in accordance with ICHG guidelines

• Monitors local competitors and compare their operation with the hotel Food and Beverage operation

• Works with Human Resources on manpower planning and management needs

• Works with Director of Finance in the preparation and management of the Department’s budget

- Duty Meals

- Full Insurance policy per current labor law.

- Accident Insurance 24/7

- Monthly service Charge

- Annual Health Check

- Participating job training, skill training by international hotel standards.

- Hotel's Activity

- Other benefits per Vietnam labor law.

Required Skills –

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

• Good writing skills

Qualifications –

• Degree or Vocational Certificate in Culinary Skills or related field.

Experience –

• 5 years experience as a chef, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience