Overview of duties
• Operate daily work of food processing department/ Support Executive Chef when he is not present.
Run the day-to-day work of the food processing department/ Help the Chef/ Replace the Chef when this person is not present.
Main responsibilities
General Tasks
• To assist Executive Chef in operating kitchen work smoothly as prescribed. To directly operate all kitchen activities when Executive Chef is not present.
Help the Chef run the work of the kitchen smoothly and in accordance with regulations. Directly run all kitchen activities in the absence of the Chef.
• To coordinate with Executive Chef to set up new menu and recipes.
Collaborate with the Chef to make new menus and recipes.
• To train employees as assigned by Executive Chef.
Conduct staff training as assigned by the Chef.
• To directly check properties of Kitchen and report to Executive Chef. To directly check the outlook, appearance criteria, attitude and professional spirit of Kitchen staff.
Directly periodically check the physical assets of the Kitchen to report back to the Chef. Directly check the appearance, appearance criteria, attitude and professional spirit of kitchen staff.
• To directly manage, monitor Kitchen and canteen sanitary staff in terms of material facilities, service quality and serving manner. To plan working schedule for all kitchen staff and submit to Executive Chef.
Directly manage and operate kitchen and canteen cleaning staff in terms of facilities, product quality and service style. Develop a work schedule for all kitchen staff to present to the Chef.
• To continuously enhance professional skills and qualifications, to fully participate in training courses held by the Hotel.
Constantly improve your skills and professional qualifications, fully participate in training classes organized by the Hotel."
" Administrative & Financial Tasks
Administrative and financial duties"
• To directly clock staff in and out, plan and keep track of working schedule, leave application of Kitchen staff. To look after Kitchen staff in term of administration.
Directly perform timekeeping, set up and monitor work schedules, rest regimes of Kitchen staff.
• To guide and directly train new employees. To be responsible for fire prevention and environment in Kitchen area.
Guide and directly train new employees. Responsibility for fire protection and environment in the Kitchen area.
• To initiatively solve difficulties arising every day in small-scale, ask Executive Chef for advice in case the problem is beyond authority.
Proactively solve problems and difficulties arising daily on a small scale, consult the Chef for cases outside the authority.
• To coordinate with Executive Chef to raise yearly budget for Kitchen and submit to Board of Management.
Coordinate with the Chef to develop an annual budget for the Kitchen for the Chef to submit to the Board of Directors.
• To assist Executive Chef in monitoring, controlling the use of budget reasonably and sparingly, avoid losses.
Help the Chef run and check the use of the budget appropriately, in the spirit of saving, avoiding losses.
• To propose the plan of using casual labour staff and take responsibilities for the reasonability and capacity of this case.
Submit a plan to employ seasonal employees and take direct responsibility for this in terms of rationality as well as productivity.
• To examine menu, analyze the strength of market opponents, to contribute ideas to Executive Chef for better initiatives aiming at maintaining the advantages of the Restaurant and Kitchen of the Hotel.
Research menus, analyze the strengths of competitors in the market, comment to the Chef to propose initiatives to maintain the advantage of the Restaurant and Kitchen of the Hotel."
" Marketing & Authority Tasks
In terms of Marketing & Authority"
• To interpret the market, analyze the new trend and demand to propose new menu that meets guests&039; requirements.
Understand the market, analyze how new trends and requirements arise to propose new menus to suit the requirements of customers.
• To coordinate with Executive Chef to regard guests often when they come to the Restaurant in order to build good relationships.
Coordinate with the Chef to greet customers regularly when they come to use the cuisine at the Restaurant to build a good relationship.
• To be authorized to sign on proposal of goods purchase when Executive Chef is not present.
Get the right to sign a voucher in the absence of a Chef.
• To be authorized to sign as approval on attendance sheet of temporary staff for their remuneration.
Have the right to sign the presence slip of seasonal employees so that they receive remuneration.
• To be authorized to sign as allowing canteen to add more rations in urgent cases.
Be entitled to sign permission for canteen to cook extra rations in case of unexpected circumstances.
• Other tasks required by General Manager and Executive Chef.
Other jobs required by the General Manager and The Chef.
Reporting line
Hierarchical and functional : Executive Chef
Function Room: Chef"
Profile/PR
Education / Professional experience
Education and experiencing
"• Diploma or degree of Vocational Dining/Kitchen.
Degree or certificate in the kitchen profession.
• Significant experience in international Hotels.
Many years of experience in international hotels.
• Experience in Staff Management.
Experience in managing staff.
• Knowledge and experience in implementing HACCP standards.
Knowledge and experience in applying Food Safety Management System (HACCP) standards."
- Qualities
Skills and qualities"
"• English: good communication skills.
English skills: good communication ability.
• Leadership and well organized.
Good organizational and leadership skills.
Computer skills: Proficient in Microsoft Office.
Computer skills: good use of office computers."
