Executive Chef

• To supervise and coordinate all menu making, pricing, food presentation, sanitation, food promoting and employee scheduling.
• To develop new ideas in conjunction with department heads which will increase sales, reduce costs or increase the productivity of the kitchen operation
• To maintain an up-to-date standard recipe file showing a complete cost breakdown and preparation for all items on the menus, as well as specialty items which would be considered for future use.
• Organizing successfully all food promotions
• To provide functional assistance and direction to Food and Beverage operations and issue instruction as the need arises.
• To make daily inspection of kitchen including all restaurants, storerooms employee’s cafeteria, and other areas under his control.
• To follow up programs and policies to ensure compliance with prescribed methods and standards.
• To develop and conduct training sessions, or workshop for kitchen personnel.
• To analyze food operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation, making specific corrections and recommendations necessary for optimum performance; maintain payroll control.
• To develop or approve job descriptions for all positions in the department in order to orientate new employees properly.
• To be directly responsible for the proper supervision and function of all kitchen employees, facilities, operations, sales, costs and department profit,
• Reaching the established budget in food cost

• Have experience in a similar position
• Conversational English (both verbal and written).
• Must be able to work independently, as well as having the ability to consider, evaluate and make sound business decisions regarding question as problem solving.
• Must be familiar with all hotel’s procedures, regulations.
• Computer proficient

Working in a dynamic, professional environment with many opportunities for career development.

Cập nhật gần nhất lúc: 2022-08-10 18:32:05