Executive Chef (Bếp Trưởng )

GENERAL MISSION
- Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
RESPONSIBILITIES
- Control and analyses on an on-going basis the following:
- Quality levels of production and presentation.
- Guest satisfaction.
- Merchandising and Marketing.
- Operating food cost.
- Cleanliness, sanitation and also hygiene
- Responsible for the preparation of menus of the Hotel.
- Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
- Execute inspections of physical aspect the food preparation areas.
- Attend to specific guests as required.
- Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
- Conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.
- Develop formal training plans and conducts on the job training sessions for kitchen employees.