Melia Vinpearl Tay Ninh_Executive Chef (Tổng Bếp trưởng)

Direct daily culinary operations to ensure that the preparation and presentation of the food served in the various catering areas follows the established procedures and standards of quality.
• Ensure that there are sufficient staff numbers to deal with the necessary workload, within the staffing limits authorised for existing occupation and expected numbers of covers for the period in question.
• Optimise the efficient and effective use of facilities, equipment and human resources through planning, staff working hours and effective inventory control.
• On a daily basis inspect all areas covered by the role and ensure that they adhere to the highest standards of hygiene, tidiness and cleanliness in freezers, refrigerators, kitchens and service areas.
• Place daily orders for produce needed to prepare food based on the daily list and procedures established by the hotel. Similarly, place weekly orders based on expected numbers of covers and hotel occupation.
• Check that the quality of the produce received meets the established standards and take up any corrective actions with the Purchasing and Goods Reception Department, together with the F&D Director if standards are not met.
• Set menus and daily specials according to product availability and encourage staff involvement in creating new recipes.
• Ensure that hygiene and safety standards are both understood and correctly applied in the work place, minimising risks and the number of accidents resulting from unsafe practices.
• Responsible for preparing and updating all recipe lists, with photographs of the dishes prepared, making them available to the personnel involved, ensuring that preparation, presentation and portion control are in line with established procedures, and that waste is kept to a minimum (jointly with the Administration Department).
• Draw up and implement a suitable cleaning programme in all kitchen and service areas on a daily, weekly and monthly basis, using a check list to ensure all tasks are performed.
• Encourage an optimum working atmosphere by training, guiding and motivating staff in order to obtain the best results in terms of atmosphere and group efficiency, maximising productivity and helping staff to reach their performance goals.
• Ensure that there is a permanent, accurate flow of information and communication in kitchens and with other hotel departments and that all staff arrive for work on time, properly uniformed and meeting the highest standards of hygiene.
• Together with the Food & Drink Director and the Purchasing Department, investigate the possibility of using new products, supplies and suppliers, etc., always taking quality and price into account.
• Maintain a visible public presence when participating in public relations events and programmes. Co-ordinate special events with other departments. Prepare gourmet dinners for special guests, food and drinks associations, food critics, etc. Conduct kitchen demonstrations and take part in culinary competitions.
• Carry out all instructions and tasks assigned by the position's immediate superior, as well as any other responsibilities as required by the role.