Executive Chef/ Bếp trưởng Điều hành

• Analyze monthly P&L and month- end reports, identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
• Set periodical budget & forecast
Operation
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Monitor food standards in each Outlet and Banquet
• Oversee the planning and implementation of effective food promotions
• Meet and interact with representatives of the local community and potential guests as required
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Monitor and analyze menus and products of competitive restaurants and other hotels&039; Banquet Departments
• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Team Management
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Senior Culinary team members
• Identify and develop team members with potential
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
• Conduct performance review with the team
• Prepare payroll and gratuity reports
Other Responsibilities
• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel
• Be well versed in hotel fire & life safety/emergency procedures
• Maintain a high standard of personal appearance and hygiene at all times
• Attend all briefings, meetings and trainings as assigned by management
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Knowledge and Experience
• Good working knowledge of MS Excel, Word, & PowerPoint
• Additional certification(s) in Food & Beverage will be an advantage
• Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
• Excellent reading, writing and oral proficiency in English language
• High degree of professionalism with sound human resources management and business acumen capabilities
• Diploma from a reputable Hospitality Management/Culinary school preferred
• Ability to speak other languages and basic understanding of local languages will be an advantage
Competencies
• A motivator & self- starter
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Well- presented and professionally groomed at all times
• Ability to multi- task, work well in stressful & high- pressure situations
• Strong leadership, interpersonal and training skills
• A team player & builder

Periodic health checks
Domestic and international training courses
15 days annual leaves
2 days off per week
2- month probation period with 100% net salary
Employee preferential rates when using hotel services
Creative and friendly work environment
Social Insurance participation upon signing the official Labor Contract
5 working days per week as regulated
Uniform and meal during shift provided by the Hotel

Cập nhật gần nhất lúc: 2026-05-14 19:10:03