Executive Chef (Based In The Anam Mui Ne)

• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation.
• Controls and analyzes, on an on-going basis, the level of the following:
a) Sales
b) Costs
c) Issuing of food
d) Quality and presentation of food products
e) Condition and cleanliness of facilities and equipment
f) Guest satisfaction
g) Marketing
• Establishes and maintains effective employee and inter-departmental working relationships.
• Conducts such functions as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
• Develops with the Training Manager training plans, develops training material in accordance with guidelines and implements training plans for the Food Production employees
Plans and organizes with successful Food activities in the hotel and overseas.
Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.