Executive Chef

Job Summary – (Role Summary)
Tóm tắt công việc

• Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities – (Key Activities of the role)
Yêu cầu và trách nhiệm công việc:

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit
• 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 successfull 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
• Perform any other duties which may be assigned by the management from time to time

Required Skills – Kỹ năng yêu cầu

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
• 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 –Bằng cấp

• 3 Year Hospitality Management or equivalent Culinary university degree.

Experience – Kinh nghiệm

• With a minimum of 5 years experience as a chef, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience / function in an international fivestar hotel with strong background in HACCP procedures and application.
• Type and level of experience required may vary slightly based on size and complexity of operation
Cấp bậc và số năm kinh nghiệm sẽ được yêu cầu xem xét dựa trên quy mô và độ phức tạp của việc phạm vi quản lí.

- Lương tháng 13
- Đào tạo nghiệp vụ thường xuyên
- Bữa ăn trong ca làm việc

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