Executive Chef/ Bếp trưởng (Vietnamese candidate only)

We are searching for a talented Executive looking for the next step in your career, to oversee our busy hotel kitchen. This position would suit a motivated, up and coming individual who is willing to work in a supportive manner to achieve all the stated goals.
Skills and Experience Requirements:
• 3 years experience as an Executive Chef or 5 years as a Sous Chef.
• Qualification in Commercial Cookery from a recognized Institution.
• Exceptional knowledge of food hygiene standards.
• Proven 4 or 5 star Hotel/ Resort kitchen experience with large Banquet operations.
• Ability to engage and manage a large team to provide a high level of customer service and guest satisfaction.
Responsibilities:
• Interact with the Restaurant Manager & Banquet Manager to ensure that food production and service consistently exceeds the expectations of guests.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout kitchen areas at all times.
• Provide training and professional development opportunities for all kitchen staff.
• Establish controls to minimize food and supply waste.
• Use innovation and flair to create new recipes and menu items attractive to the guest, while maintaining costs.
• Adhere to budgeted expenses such as food and labour costs to achieve maximum profitability.
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