Executive Chef (Expat/local Contract) (Based in Hoi An)

- To create the food professional to operate a profitable restaurants and catering facilities, manage all chefs to provide a quality dining experience for the guests and serve a seasonal and innovative menu.
- To manage fresh and dried food purchasing, food productions, storerooms, sanitation, and maintenance of kitchen equipment and continually looking for ways to improve costs and ratios while maintaining the high standard of service
- To analyze and control all expenses related to the kitchen and recommend changes to each of the outlet chefs where appropriate.
- To be responsible for the hygienic and safe preparation of food within the food preparation areas.
- Comply with local Hygiene and Safety regulations
- To monitor and analyze the menu and product of competitive restaurants and other hotel banqueting departments.
- To modify menu or create new ones that meet quality standards.
- To be creative in the designs and promotions to implement the ongoing and new food concepts.
- Ensure HACCP procedures are followed and clear records are kept at all times
- Supervise kitchen team activities
- Maintains a positive and professional approach with team and customers

- Bachelor in Food preparation (cooking)
- Solid experience of 2 years in a similar role in 4-5 stars Hotels
- Excellence in both Vietnamese and English communication
- Leadership, training & motivation skills
- Flexible and very good in problem solving skills
- Computer skills and experience with purchasing systems
- HACCP procedures
- Service minded and guest Centric
- Proactive, Autonomous and Dynamic
- Attention to detail

- Lương tháng 13
- 12 AL/năm
- Chương trình đào tạo của AccorHotels

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