EXECUTIVE SOUS CHEF - TRƯỞNG BẾP Á (LƯƠNG 20-30 TRIỆU)

1. Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
2. Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.
3. Controls and analyzes, on an on-going basis, the level of the following:
a. Sales
b. Costs
c. Issuing of food
d. Quality and presentation of food products
e. Condition and cleanliness of facilities and equipment
f. Guest satisfaction
4. Establishes and maintains effective employee and inter-departmental working relationships.
5. Conducts such functions as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency. 
6. Develops with the Training Manager training plans, develops training material in accordance with  guidelines and implements training plans for the Food Production employees 
7. Develops and maintains up-dated operations manuals for all Food Production and Stewarding sections.
8. Develops popular menus offering guests value for money in accordance with  guidelines.
9. Plans and organizes with successful Food activities in the hotel and overseas.
10. Conducts daily briefings and other meetings as needed to obtain optimal results.
11. Attends and participates to other meetings as required by the administrative calendar.
12. Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
13. Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
a. Recipes
b. Finance
c. Standards
d. Personnel and Training
e. Outlets
f. Promotions      
j. Meetings
k. Projects
l. Material and Equipment
m. Miscellaneous
14. Sets Food Production and Stewarding goals and develops strategies, procedures and policies. 
15. Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment.
16. Sets standards of all food and equipment purchases in accordance with  guidelines
18. Monitors local competitors and compare their operation with the hotel Food and Beverage operation.
19. Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
20. Performs related duties and special projects as assigned