Executive Chef (Tổng Bếp Trưởng)

Assist the General Manager in creating optimum customer satisfaction by providing the highest standard of food quality and presentations while maximizing the profit margins through effective management of all kitchen functions.
KEY RESPONSIBILITIES
General
Staff training and development
Standards of hygiene and cleanliness.
Be fully conversant with all health and safety, fire and emergency procedures.
Be polite and professional in any situation where the image or reputation of the hotel is represented.
Perform any additional duties as directed by the General Manager.
Contribute to the morale of the hotel by maintaining effective relationships with hotel colleagues.
Quantity and nature of guest comments and complaints.
Control of expenses and food cost %.
Ensure that all activities are carried out honestly, ethically and within the parameters of Vietnamese law.
Attend meetings and training as directed by the General Manager.
Stay current in the developments of cooking and cuisine and make appropriate suggestions and recommendations to the General Manager.
Maintain a high standard of personal hygiene, dress, uniform, and body language.
Interact with guests, actively soliciting their feedback.
Key Result Areas
Monitor the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
Directs and co- ordinates all subordinate kitchen staff to ensure that all day- to- day operational matters are handled on time and that guest expectations are met.
Maintain an efficient administration within the department preparing and submitting operational reports on time.
Liaise with purchasing and suppliers to ensure that all food items ordered are delivered and are of the appropriate quality at the most competitive prices.
Prepare and implement in conjunction with the General Manager, an annual food and beverage promotion plan for all restaurants.
Co- ordinate with Food and Beverage operations to ensure that all banqueting and restaurant operations function efficiently and on time.
Ensure that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.
Ensures that accurate recipes are prepared and cost for all menu items.
Coach, counsel, discipline and develop subordinate employees
Ensure the market list is prepared daily to ensure an adequate provision of fresh produce.
Conduct periodic checks of all food delivery and storage areas to ensure the quality of food and standards of hygiene are maintained.
Utilizes sales analysis in menu planning and implements menu engineering techniques.
Prepare in conjunction with the General Manager an annual menu change cycle and ensure the relevant changes occur as planned.
Co- ordinate the design and implementation of all buffet set- ups, tea/coffee breaks and food displays including cubes, props and decorations ensuring they are maintained in good condition.
Assist the General Manager in preparing, monitoring and controlling the Kitchen budget.
Be responsible for the standards of cleanliness and hygiene in all kitchen and related areas.

Minimum 2+ years of relevant executive culinary management experience Vietnam / Southeast Asia.
Previous restaurant concept development and pre- opening experience preferred.
Service- oriented style with professional presentation skills.
Excellent communicator, organizer and motivator
Ability to express effective written and verbal communication
Able to manage large and diverse associates in a multi- unit setting.
Excellent command of the English language
Vietnamese / Southeast Asia fine dining or upscale restaurant experience within reputed concepts or brands.
Dynamic, innovative and self- motivated
“Out- of- the- Box” thinker, creative and original.
Strong leadership and organizational skills

• Opportunity to growth with Fusion Hotel Group
• 2 weekly days off
• Private Health Insurance after probational period
• Duty Meals will be provided

Cập nhật gần nhất lúc: 2025-10-21 07:35:03