Executive Chef

SCOPE OF WORKS

- Guarantees a high standard of culinary services offered to guests.

- In conjunction with Cluster General Manager and the F&B Manager, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy.

- Able to innovate and diversify services offered to guests.

- Manages and motivates the kitchen staff in order to offer a high standard of service to guests.

- Responsible for food hygiene, safety and quality in the hotel.

- Responsible for meeting the department's quantitative and qualitative targets.

DUTIES AND RESPONSIBILITIES

• Prepares the department's annual budget and expenses in line with F&B strategy.

• Orders merchandise in compliance with the group's purchasing policy

• Manages stocks and supplies

• Respects the productivities ratios as allocated.

• Carries out inventories, inputs data and explains consumption differences

• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service.

• Observes legal requirements for food hygiene and sani¬tation.

• Supervises food preparation, cost, quality, quantity, inventories, portion control, menu planning, recipes and testing of samples submitted by Purchas¬ing Department.

• Establishes and supervises job methods and cooking standards to maintain a high quality of food and service.

• Develops standard recipes card for all dishes to ensure proper portion control, uni¬formity of taste and quality; tests new products, recipes and formulas.

• Develops new cooking methods for im-provement of cuisines, maintain contact with other chefs and visits other kitch¬ens to keep update of new development in food and equipment.

• Interviews and hires applicants for employment; responsible for training program and proper placement of employ-ees; sets up work schedules and job requirements.

• Prepares inventories, budget forecast and may revise work schedules for each month; reported on overtime, absenteeism and accidents.

• Handles varied correspondence re¬garding customer complaints, suggestion for new dishes, requests for special food.

• Work closely with all Senior Chefs of other kitchens to ensure that guest requirements and services are met and expedited with minimum delay.

• Receives direct instructions from F & B Manager and reports to him on major developments within his field of activities.

• Ensures a safe work environment for all kitchen staff and removes any obstacles that may obstruct the performances of staff.

• Adapts to any specific requests made by guests

• Responsible for creating job descriptions for all kitchen staffs.

• Organizes and supervises food preparations in line with the occupancy and consumption forecasts

• Prepares dishes and/or supervises preparation

• Supervises all sections of the kitchen: production of hot and cold dishes, patisserie and stewarding.

• Prepares all menus and à la carte selection

• Prepares the cooking method and ensures they are duly applied

• Coordinates with restaurant serving staff in order to ensure that service runs smoothly

• Ensures that all information is disseminated to other departments.

• Plays an active role in meetings for Heads of Department

• Ensures all equipment and appliances under his responsibility are used correctly and kept in good condition.

• Ensures the respect and due application of the rules of hygiene in the department (As per Hygiene Analytical Critical Control Point/ HACCP standards etc)

• Sets up action plan for the hygiene analysis results and tracks implementation

• Checks that employees' uniforms are clean and in good condition

• Ensures that safety instructions are respected for the use of kitchen equipments.

• Ensures application of the hotel's security regulations (in case of fire etc)

• Follow resort’s commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)

• Develops team spirit and motivation by creating a good working atmosphere

• Organizes the welcome and integration of new employees

• Prepares and/or checks the work schedules in line with activity forecasts

• Carries out annual performance appraisals and sets targets for employees

• Prepares the training plan for the department and ensures the implementation

• Helps employees improve their skills and provides support for career development

• Follow and respect Vietnam labor law.

• Keeps track of eating trends in the market.

• To embrace and accept changed of customer expectations

• Regularly assesses the quality of services based on guests' remarks and quality audits

• Keeps informed of developments in competitor hotels

• Maintains excellent relations with suppliers

• Positions the pricing policy to suit the market

- Good at English

- Experience: Minimum of five years as an Executive Chef at 5 star hotel.