Executive Chef

• Menu Creation: Craft menus that showcase a combination of local, seasonal ingredients and international flavors, appealing to diverse guest preferences.
• Training and Development: Provide training and coaching to culinary staff, fostering their professional growth and culinary skills.
• Cost Control: Manage food costs and inventory, implementing strategies to optimize cost efficiency without compromising quality.
• Sourcing and Procurement: Establish relationships with local suppliers and farmers, ensuring the highest quality and freshness of ingredients.
• Health and Safety: Ensure compliance with health, safety, and sanitation standards, maintaining a safe and hygienic kitchen environment.
• Kitchen Operations: Oversee the day- to- day operations of the kitchen, including food preparation, production, and cleanliness.
• Culinary Leadership: Provide visionary culinary direction, fostering creativity and innovation in menu development and presentation.
• Waste Reduction and Sustainability: Implement sustainable practices in the kitchen, minimizing food waste and supporting responsible sourcing.
• Guest Experience: Collaborate with the service team to create exceptional dining experiences that exceed guest expectations.
• Team Management: Lead and mentor the culinary team, promoting collaboration, continuous learning, and a culture of excellence.
• Collaboration: Work closely with the front- of- house team, including the restaurant manager, to deliver a seamless and exceptional guest experience.
• Event Planning: Collaborate with event planners to design custom menus for private events, weddings, and special occasions.
• Culinary Excellence: Ensure the highest standards of taste, presentation, and quality in all dishes prepared and served.
• Creativity and Innovation: Introduce new culinary techniques, trends, and concepts to continually elevate the dining experience.

• Excellent communication and organizational skills.
• Extensive knowledge of culinary trends, techniques, and ingredients.
• 10 years of progressive experience in culinary leadership roles in hospitality or restaurant establishments, with a minimum of 5 years in an executive chef position
• Strong leadership and team management abilities, with a track record of fostering collaboration and excellence.
• Exceptional culinary skills and a proven ability to create innovative and appealing menus.

- Participate in social insurance, health insurance, and unemployment insurance according to government laws and regulations.
- Revenue bonus, holidays, 13th month salary based on Company regulations and revenue.
- Participate in Company activities: professional development and training, team building activities, field trip...
- Salary: negotiable based on experiences.
- Work in a dynamic, professional environment.

Cập nhật gần nhất lúc: 2024-06-18 16:40:04