[FLC SAMSON] EXECUTIVE CHEF

Ensure to minimize the lose of material, archive the efficiency according to the standard stipulated by the hotel
Plan vocational training for kitchen staff
Establish official menus for all dishes and make sure that it is complied with strictly
Control and manage the operation of all kitchen outlets (Hot kitchen, Chinese kitchen, Pastry kitchen, Cold kitchen, Banquet kitchen, Butchery)
Carry out the tasks of preventing fire and exploding, put out fire in the working area
Other tasks as required
Ensure the quantity, quality and product decoration
Recommend new products and new business programs
Well maintain belongings of kitchens
Coordinate with F&B Director/Manager to build menu how to suit requests and requirement of marketing (a la carte, set menu, buffet, banquet…)
Make sure the law of food safety is strictly practised

Minimum of 4 Years previous Head chef experience in a 4/5- star Environment (Essential)
Good knowledge of creating, implementing, and maintaining written control documents and training manuals
Ability to co- ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation
Knowledgeable of all dietary and religious requirements
Good knowledge of planning, budgeting, and departmental administration
Food Hygiene and professional cooking qualifications (Essential)
Comprehensive knowledge of current leading culinary trends
Good knowledge and understanding of stock procedures and control

Joining training courses according standards of FLC group
Free for hotel rooms and F&B services, recreation,… at FLC Group
Attractive remuneration package
Accommodation, Duty meal & Uniform provided by company
Career path in one of the leading hotel companies in Viet Nam
Annual health check
Dynamic, professional & open minded working environment
Social Insurance, Health Insurance, compulsory insurance according to laws| Bao Viet Insurance for manager level

Cập nhật gần nhất lúc: 2024-03-24 08:55:20