[Best Western Hạ Long] Executive Chef

1. Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate.

2. Orients and trains kitchen personnel in property and department rules, policies, and procedures.

3. Trains kitchen personnel in food production principles and practices. Establishes quality standards for all menu items and for food production practices.

4. Plans and prices menus. Establishes portion sizes and standards of service for all menu items.

5. Schedules kitchen employees in conjunction with business forecasts and predetermined budget. Maintains payroll records

6. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, and CPR.

7. Trains kitchen personnel in sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls.

8. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients. Trains kitchen personnel to meet special dietary requests, including low-fat, low-sodium, vegetarian, and low-calorie meals.