Executive Chef/ Tổng bếp trưởng

Responsible for guiding and developing staff including direct reports.
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Must ensure sanitation and food standards are achieved.
Accountable for overall success of the daily kitchen operations.
CORE WORK ACTIVITIES
Additional Responsibilities
Ensuring Culinary Standards and Responsibilities are Met
Leading Kitchen Operations for Property
Setting and Maintaining Goals for Culinary Function and Activities
Managing and Conducting Human Resource Activities
Ensuring Exceptional Customer Service

Education and Experience
• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
• 2- year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

National and international training courses
Opportunity to develop career
Full salary & service charge, social insurance during probation
Competitive package| 13th salary month
Days off/week: 2 days
Medical Insurance Plan upon the hotel policy: Social insurance, health insurance and unemployment insurance

Cập nhật gần nhất lúc: 2024-04-03 10:56:53