Executive Chef - KCN Đông Nam, Củ Chi

• Review food and beverage purchases,
• Develop and standardize recipes,
• Maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu cost prices.
• Select and develop recipes; standardize production recipes to ensure consistent quality;
• Etablish presentation technique and quality standards;
• Ensure proper equipment operation/maintenance;
• Ensure proper safety and sanitation in kitchen at all site.
• Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.
• Menu creation, consolidation and sharing
• Control of ADEN Procedures on sites
• Organize/plan/execute when required special catering mission such as special events/meals/outside catering
• Take care of the food preparation and staffing assignment for special events
• Check variety & diversity of menu all sites
• Create new dishes and follow up of implementation on sites
• Cook selected items or for select occasions.
• Keep in touch with clients to ensure their satisfaction
• Estimate food consumption and requisition or purchase food;
• Plan and provide menus costing;
• Coordinate with BD team to do site survey and provide the costing
• Market prices control and report to OCS managers to re-orient purchase.
• Directly responsible to maintain all sites food cost control
• Monthly control inventory (food and shops & consumable)
• Check menu all sites compare to PO and approval
• Organize and dispatch from the warehouse to site when necessary
• Give performance reviews (Chief cook assessment once every six months), grant pay increases and take disciplinary action when necessary.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities;
• Directly supervises kitchen personnel with responsibility for hiring and training, discipline, performance reviews and initiating pay increases.
• Replace chefs if sick or on leave
• Give suggestion to recruit and transfer CAT staff
• When necessary, go on site to supervise/train/coach kitchen operation and for special mission