• Applying new ideas for restaurants and stores, including festivals, and special events; keeping up with local and international trends
• Performing other tasks assigned by superior
• Controlling wastage, abuse, spoilage and unauthorized use of all food and ingredients; limiting food excess and minimizing production during low occupancy time
• Discuss with Purchasing manager in choosing suppliers and ordering.
• Updating new changes in culinary trends
• Collaborating with Executive Chef and Food & Beverage Manager to make, develop menus and creating dishes/ ideas for resort’s food & beverage service
• Being responsible for organization, operation, preparation, production, presentation and ensuring the high standard of food and beverage service provided to guests
• Organizing work meetings for staffs
• Respecting the resort’s commitments with environmental issues: energy saving, recycling, waste sorting, …
• Utilizing all sources to achieve high quality while keeping costs under control
• Welcoming guests and making sure that all Kitchen staffs interact positively with guests
• Managing all Kitchen staffs
• Being responsible for guiding staffs and supervising staff performance in accordance with resort’s regulations
• Setting and maintaining high standard of sanitation in all food preparation areas
• Being responsible for sufficient operating equipment and supplies for production
• Issuing Kitchen policies and procedures, assisting in updating and training staffs about those
• Assisting in managing all department’s aspects, operating and coordinating tasks, ensuring the smooth operation and guest satisfaction; achieving revenue and cost targets
• Participating in Department Head’s meetings on behalf of Executive Chef
• Collaborating with Purchasing team to buy items as operation requests
• Being responsible for food hygiene, safety and quality
• Being responsible for financial target, by minimizing costs but ensuring service quality
• Organizing and supervising food preparation based on occupancy
• Setting standard for Kitchen’s products in line with resort’s policy
• Informing technical errors to Engineering Department for reparation
• Controlling behaviors with exemplary actions; showing brand thinking by professional attitude, manners, behaviors and appearance as well as communicating skills
• Training, developing staffs and supporting them in career
