Chef De Cuisine (Vietnamese Cusine)

* Overview
- As a Chef de Cuisine for Amanoi resort contributes menu creation, manage and train for the kitchen brigade to deliver an excellent guest and member experience while managing food cost controls.
* Main duties and Responsibilities
- Provide a warm welcome to guests with Aman style introduction
- Committed to delivering a high level of customer service
- Manage the Main Kitchen including Banqueting & In-Room-Dining
- In charge of Receiving & Stock-Rotation
- Contribute to menu creation
- Manage and train the kitchen brigade effectively to ensure a well-organized and motivated team
- Ensure consistency in quality of dishes at all the times
- Maintains food preparation handling and correct storage standards
- Recognizes superior quality products, presentations and flavor
- Plans and manages food quantities and plating requirements for the restaurant
- Assists in developing daily and seasonal menu items for the restaurant
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions of the Executive Sous Chef, Executive Chef
- Ensure resources meet business needs through the effective management of working rotas
- Support brand standards through the training and assessment of your team
- Manage food cost controls to contribute to Food and Beverage revenue
- Excellent planning and organizing skills
- Ensure compliance with food hygiene and Health and Safety standards