Head Chef/BẾP TRƯỞNG

Administer the entire culinary operation in such a manner as to bring into effect the superior product and service by making the difference in accordance with policies and procedures adopted by the Hotel.

Duties and Responsibilities:

Directly responsible for all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.

Constantly conducting research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation.

Maintaining food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.

Enforcing the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

Enforcing food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation etc. Maintain the basic food safety and sanitation in accordance with the company policies.

Ensuring all standard, Checklist are correct and filed correctly and ready for audits at anytime.

Achieving departmental Budget goals by maintaining efficient cost expenditure.

To accurately forecasting business demands on a weekly basis to ensure efficient staffing & food production.

Being responsible for all accounting and billing procedures within the culinary operation.

Enforcing operational Standards that are reviewed periodically and then updated and improved.

Being aware of competitors in the market and complete a competition analysis on training and resources to take care of our guests.

Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.

Ensuring the efficient scheduling of management and employees.

Being responsible for the accurate supervision of the employee’s time control and payroll systems by working with Accounting and Human Resources Department.

Implementing a departmental daily training program.

Being responsible for the execution of culinary management reviews and appraisals in a professional and timely manner.

Supervising all aspects of employee management including hiring and discipline. Training subordinate managers, supervisors and the correct process of progressive discipline.

Conducting an effective monthly employees meeting with minutes forwarded to the GM, F&B and HRD.

Periodically plan outside employee activity to promote teamwork.

Being responsible for maintaining outlet safety at all times.

Being responsible for asset management of all outlet property and facilities.

Conduct a preventative maintenance inspection on a monthly basis.

Promoting positive inter-departmental relations through candid communication and cooperation.

Responding to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.

Ensuring all managers and employees follow all job safety regulations and all hazards are reported to concerned departments.

Performing any reasonable request made by the management which is not life threatening or against the law.

Performing other duties as assigned by the management.

Job Profile and Qualifications:

At least vocational certificate in culinary and with preference of Bachelor Degree in Culinary field.

At least 5 year experience in culinary operation and management in senior management position of international operations or hotels with evidenced tracked record of achievements.

High knowledge and skills in preparing Vietnamese and Western cuisine.