Executive Chef

 To manage the day-to-day operations of the kitchen operations
 To develop and frequently review the menu concepts and individual dishes for each outlet
 Properly cost each portion for each dish on the menu ensuring all dishes will provide the target gross profit margin
 Coordinate the preparation of dishes ordered by guests in the clubhouse in a timely manner
 Monitor the inventory levels of ingredients, kitchen consumables and equipment informing the Food and Beverage Manager when reordering is required
 Prepare a work roster which ensures there are sufficient kitchen staff on duty to cope with the expected business levels
 To develop, implement and monitor operating policies and procedures for the kitchen operations aimed at delivering the standard of service and operations expected
 To recruit, train and develop kitchen personnel
 Consolidate detailed consumption data on a monthly and annual basis submitting reports to the Food & Beverage Manager as required
 To effectively manage the kitchen ensuring the expenditure targets set in the operating budget are achieved
 Represent the club at food and beverage events, exhibitions and meetings as required
 To ensure all food hygiene and health and safety policies and procedures are implemented and followed

 Vietnamese only
 Possess a Culinary Studies Degree or similar from a recognised culinary institute
 Minimum of 5 years kitchen experience with a least 2 as Sous Chef, Head Chef or Executive Chef.
 Equivalent training and experience will be considered

- Commission, 13th payment
- Suncare Insurance
- Staff bus

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