Executive Chef (Bếp Trưởng Điều Hành)

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.

• Work at off-site events when requested.

• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.

• Maintain all HACCP aspects within the hotel operation

• Purchase for and control production.

• Ensure that recipes and costings are established and updated.

• Select team members who display qualities and attributes that reflect the department standards.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Advise new menus and seasonal food concept changes.

• Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.

• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.

• Attend communication meetings ensure that all assigned team members receive this communication.

• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.