Executive chef - Bếp trưởng

GENERAL RESPONSIBILITY
- Monitor the activities of all kitchen staff as well as kitchen equipment, and product costs and thereby contribute to increasing profits of the food service department and staff cafeteria
- Ensuring product quality and freshness.
- Knowledge of all ingredients, cooking techniques, and food presentation.
- Prepare enough food, and ensure perfect service.
ADMINISTRATIVE RESPONSIBILITIES
- Responsible for making menus with the following criteria:
+ Carry out sales and promotions
+ Availability of food
+ New trend
+ Order daily through the sales department
+ Customer needs
+ Competition
+ Product costs
+ Check the quality of imported goods
+ Local needs
- Update detailed recipes of restaurant and party dishes including:
+ Take photos of new dishes
+ The process of selling dishes from before
+ Current price
+ Preparation time
PROFESSIONAL RESPONSIBILITIES
- Responsible for supervising food preparation, processing and presentation at all service points in the hotel, ensuring always the highest quality

- Fluency in written and spoken English is preferred.
- Used to work in restaurants/hotels/tourism areas of 3 stars or higher;
- Ability to remain calm whilst under pressure;
- At least 5 years of experience in a similar position;
Working location: Sanctuary Resort Ho Tràm- Ho Tram Hamlet, Phuoc Thuan Commune, Xuyen Moc District, BR- VT

- Probation receives 100% salary and allowances;
- Opportunities for personal development in a multinational working environment;
- Dynamic and youthful working environment;
- 12 days of paid annual leave, paid holidays and other long- term leave policies;
- Accommodation for remote employees;

Cập nhật gần nhất lúc: 2024-04-03 14:45:41