Bếp trưởng Điều hành - Executive Chef

Control food cost, inventory, and portioning
Oversee all kitchen operations, ensuring high- quality food production, cost control, hygiene standards, and team development.
Recruit, train, and develop kitchen team
Ensure compliance with food safety standards (HACCP)
Develop and design menus aligned with hotel concept
Collaborate with F&B and Sales for promotions and events
Manage overall kitchen operations (Western, Asian, Pastry, Banquet, etc.)
Manage suppliers and food sourcing
Ensure food quality, presentation, and consistency
Plan and execute events, buffets, and banquets

Strong cost control and planning skills
Good command of English
Strong knowledge of diverse cuisines
Minimum 5–7 years in similar role in 4–5 star hotels/resorts
Leadership and team management skills

• Other benefits according to company policies.
• Service charge and performance bonus.
• Competitive salary package.
• Professional development opportunities.

Cập nhật gần nhất lúc: 2026-04-28 15:05:02