Executive Sous Chef

• Hạn nộp: 29/09/2017
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

Position summary: To serve the needs of the business, our guests and our colleagues by leading the overall kitchen operations of the hotel. Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a food service director.

Quyền lợi được hưởng

Candidates will be provided with job details during interview.

Yêu cầu công việc

Qualifications: • Vietnamese with Bachelor’s Degree/ High vocational Degree or related Culinary degree • Minimum 2 years of industry and culinary management experience • Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. • Passion for leadership and teamwork • Eyes for details to achieve operation excellence • Excellence guest service skill

Yêu cầu hồ sơ

Full CV

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