[Melia Vinpearl Central] - Cluster Executive Chef

To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. Work closely with the Food Storeroom to place the orders to the store on time.
To elaborate of the annual budget of the kitchen.
To keep a fluent communication with the F&B service staff, in order to reach a good coordination between both departments.
To design the menu&039;s for their specific restaurants and banquets. To propose the prices to the management, according to cost percentage requirements established by F&B Director
To check the correct temperature and follow recipes according to Hotels food safety standards
To carry out duties and tasks as assigned by the supervisor.
To coordinate the fulfilment of the work safety & training, maintain the highest food safety and hygiene standards (HACCP) at all times, implement new buffet design on regular base, and creating new culinary trends , Strive for the highest standards
Responsible of the kitchen equipment and machinery&039;s, coordinates its maintenance & cleaning of all facilities to maintain good working condition. Verify and check the temperatures of walk in coolers and freezers & fridges in each outlet, report and prepare a defect list for the engineering maintenance department (ASAP)
To analyze the quality index and the customer&039;s comments and to set up corrective actions and improvement plans.
To manage the recruitment, training and development of the staff according to the human resources procedures and the quality guide provided by the Brand.
To coordinate the preparation of menus for special events, according to what is been communicated by sales / banqueting department.
To ensure culinary trends with innovative presentation, provide freshest products available, conduct daily briefings with all supervisors, follow up and enforce training plan. Schedule kitchen employees according to business needs. Maintain control of all food related expenses & food cost.
To supervise and work closely according to what is been designed by the food & beverage department
Responsible of the kitchen inventory & expenses- wastage- breakage

Great attitude with colleagues & customers
6- 8 years in the same position in hotels of similar category and services
Unique Buffet set up, Presentation Concepts
Occupational training (or equivalent)
Apprenticeship
Fluently in English
Food cost control
A Culinary degree from an international hotel school or completed a formal western Cooking style
Plan & propose effective promotions Banqueting

To participate in any Training/Development schemes as recommended by senior management.
Insurance: In addition to health insurance, social insurance, and unemployment insurance according to the Labor Law, employees are entitled to participate in the health insurance package under the Group regime.
Attractive salary and benefits package.
13th month salary, and holidays.

Cập nhật gần nhất lúc: 2024-07-08 23:05:04