Job Detail
Offerd Salary (USD)
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Career Level Trưởng Phòng
Experience 5-7 Years
Gender Male/Female
Sector
Hồ Chí Minh
Industry
Nhà hàng / Nghỉ dưỡng
Job Description
The Executive Chef's core responsibility shall consist of the following, with equal importance
• Menu Creation and Development
• Kitchen Operations Management
• Staff Management
Duties and Responsibilities (but are not limited to):
1. Menu Creation and Development
a. Research & Development
b. Menu Engineering
c. Food Promotions & Collaboration
d. Sales Promotion
2. Kitchen Operations
a. Kitchen Set-Up
i. Per Station Set-Up
ii. Organizational Structure
iii. Standard Operating Procedures
iv. Process Flows
b. Food Quality
i. Recipe Standards
ii. Recipe Adherence
iii. Quality Assurance
iii1. Supplier Selection
iii2. QA Check Points
c. Cost Control
i. Costing
ii. Kitchen Inventories
ii1. Theoretical
ii2. Physical
iii. Production
iii.1. Par Stocking
iii2. Storage
iv. Wastage, Spoilage, Pilferage
v. Ordering, Receiving, Usage
d. Food Handling
i. Sanitation & Hygiene
ii. Safety
e. Equipment Handling & Operation
f. Cooking performance
3. Staff Management
a. Selection & Hiring
b. Staff Training
c. Labor Cost Management
d. Staff Performance Evaluation
4. Guest Relations, Brand Ambassador
5. Other duties that may be assigned from time to time as deemed necessary
Direct Reports (Subordinates):
1. Sushi Chefs
2. Teppanyaki Chefs
3. Stewards, Helpers
Requirement
Nationality: Japanese/Vietnamese
Education: Degree/s in Culinary Arts, preferred.
Experience: 10 years of kitchen operations experience with 5 years in the capacity of Executive Chef.
Professional in Teppanyaki. Strong leadership and management skills. Cost and Quality driven.
Required skills: Must be a highly organized, aggressively proactive and highly visionary. Innovative. Basic English communication.
Keywords
Bếp trưởng Đầu bếp
Executive Chef
Chef
Bếp Nhật
