Executive Chef at Legacy Yen Tu - Mgallery

• Work closely with all Senior Chefs of other kitchens to ensure that guest requirements and services are met and expedited with minimum delay.
• Manages and motivates the kitchen staff in order to offer a high standard of service to guests.
• Organizes the welcome and integration of new employees
• Coordinates with restaurant serving staff in order to ensure that service runs smoothly
• Interviews and hires applicants for employment; responsible for training program and proper placement of employees; sets up work schedules and job requirements.
• Prepares and/or checks the work schedules in line with activity forecasts
• Ensures a safe work environment for all kitchen staff and removes any obstacles that may obstruct the performances of staff.
• Ensures that all information is disseminated to other departments.
• Observes legal requirements for food hygiene and sanitation.
• Handles varied correspondence regarding customer complaints, suggestion for new dishes, requests for special food.
• Develops team spirit and motivation by creating a good working atmosphere.
• Prepares the training plan for the department and ensures the implementation
• Prepares the cooking method and ensures they are duly applied
• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service.
• Prepares all menus and à la carte selection
• Orders merchandise in compliance with the group&039;s purchasing policy
• Carries out inventories, inputs data and explains consumption differences
• Responsible for food hygiene, safety and quality in the hotel.
• Carries out annual performance appraisals and sets targets for employees
• Develops standard recipes card for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products, recipes and formulas.
• Responsible for meeting the department&039;s quantitative and qualitative targets.
• Organizes and supervises food preparations in line with the occupancy and consumption forecasts
• Manages stocks and supplies
• Prepares dishes and/or supervises preparation.
• Develops new cooking methods for improvement of cuisines, maintain contact with other chefs and visits other kitchens to keep update of new development in food and equipment.
• Supervises all sections of the kitchen: production of hot and cold dishes, patisserie and stewarding.
• Guarantees a high standard of culinary services offered to guests.
• Responsible for creating job descriptions for all kitchen staffs.
• Sets up action plan for the hygiene analysis results and tracks implementation
• Able to innovate and diversify services offered to guests.
• Ensures the respect and due application of the rules of hygiene in the department (As per Hygiene Analytical Critical Control Point/ HACCP standards etc)
• Supervises food preparation, cost, quality, quantity, inventories, portion control, menu planning, recipes and testing of samples submitted by Purchasing Department.
• Prepares the department&039;s annual budget and expenses in line with F&B strategy.
• In conjunction with the F&B Director, prepares the hotel&039;s F&B offers in line with the hotel&039;s positioning (market, competition etc) and brand policy.

Proficient in MS Excel, Word & Power Point
At least 2 years of experience in similar position preferably in international 4-5 star hotel/resort
Excellent reading, writing and oral proficiency in English language

Develop your talent trough learning programs by Accor Academy./ Phát triển các kĩ năng cá nhân thông qua các chương trình đào tạo của Accor Academy.
Accommodation and meals can be provided on request for non-local staffs./ Cung cấp nơi ở và bữa ăn tiêu chuẩn cho nhân viên ở xa.
Competitive salary./ Mức lương cạnh tranh.
Employee benefit card offering discounted rates in Accor Hotels worldwide./ Hưởng mức ưu đãi đặc biệt dành cho nhân viên khi lưu trú tại các khách sạn trực thuộc tập đoàn Accor trên thế giới.

Cập nhật gần nhất lúc: 2022-04-23 01:22:04