Executive Chef

* Leadership and Managerial Duties:
- Oversee all operational and administrative aspects of the culinary division as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters
- Formulate and implement procedural guidelines, policies and standards pertaining to the overall food and beverage operations.
- Included in this are menu design, product specifications, cleanliness and sanitation, and food, labour and operating expenses' cost control
- Guide and support the culinary team in the implementation and adherence of company standards, processes & systems
- Develops standards, processes and tools to assist in delivering consistent culinary products
- Provide visionary leadership and management from development process, product creation through implementation
- Encourage proactive, efficient and effective inter-departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm
- Trains, evaluates and schedules all culinary colleagues in accordance with the applicable standards, policies and as per the overall business requirements
- To support the Chief Steward in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through
- Supervises the maintenances and cleanliness of the kitchens and stewarding area at all times and carry out daily monthly walkthroughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment
To oversee and follow through the food safety standards set by Regent Phu Quoc and through the local Vietnamese Municipality rules and regulation
- Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands
- Constantly identifies areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Manager
- Collaborate with Purchasing team in identifying and sourcing required products
- Ensure that Regent Phu Quoc grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care
- Ensure proper care, security and maintenance of all hotel equipment through attentive supervision
- Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly
- To ensure that all plating guides are followed according to set dish description, cooking method and presentation image
- Develops culinary and stewarding teams and improves their performance through coaching and feedback, and creates performance and development goals for colleagues
- Trains colleagues to make sure they deliver with compliance and to the standards we expect
- Ensures the Executive Sous Chef/ Chef de Cuisines, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
- Conduct regular hands on dish training to ensure food knowledge of all chefs are up to date.
* Financial and administrative duties:
- Monitor and control monthly P&L with main focus on food cost, labour cost and cost of consumables
- Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of - Regent Phu Quoc while operating within budgeted labour cost guidelines and headcounts, depending on the business volume
- Manages the overall creation of menus, preparation instructions, and individual plating guides by ingredients and corresponding portion sizes.
- To ensure that all kitchens outlets have a professional recipe costing prior the hotel opening date to establish selling prices
- To ensure that all recipes are up to date and in line with selling prices
* Guest Experience duties:
- Ensures customer satisfaction in accordance to the Regent Distinction Service Behaviours, the Strategic Brand Pillars and the respective service standards of Regent Brand
- He/She must ensure that all food offerings on the resort are the most attractive and tasteful possible to provide always the best quality food to our guest
- Personally meets potential event guests for menu planning and discussions. Interact with Regent guests on daily basis in the outlets and create a meaningful relationship
- Personally monitors and follows through on any requirements of VIP guests and special dietary requirements.
- Drives and motivates the team to create curating decadent moments to surprise and delight guests throughout the hotel delivering a harmonious flow
- Attendances at Departmental meetings and Guest feedback meetings and take ownership in any special comment or requirement
from guest
* BENEFITS:
- Competitive salary
- Insurance as labor law
- Healthcare insurance for personal after 6 working months and for the family after 2 working years
- 24/7 accident insurance from starting date
- At least 14 annual leave, 2 days off per week
- Contract 2 years included probation period
- Relocation, repatriation allowance
- Rest and relaxation, Home leave allowance
- Accommodation, uniform, transportation, and meals are provided
- Service charge as revenue
- International working environment, join courses of IHG Group
- Other benefits