Executive Chef

Responsible for professional staffing within the limits of the staffing guide.
Controls costs in aspects to purchasing, storing, production, waste etc.
Constantly creates new products and maintains high standards.
Ensures adherence to minimum standards.
Consults and advises the banquet manager in regard to banquet activities.
Consults and advises Chief Engineer on all matters pertaining to maintenance of the food production department.
Works closely with F&B cost controller in regard to food cost, storing, issuing etc.
Liaises with Purchasing Manager in regard to purchases of high quality products.
Is actively involved in menu planning, considering popularity and variety of dishes in accordance with market conditions.
Prepares standard recipes for all menu items
Meets with banquet office daily in regard to banquet activities and requirements.
Supervises receiving of food items with an emphasis on quality checking.
Sets up training programme for all kitchen personnel and teaches constantly.
Sets up training programme for receiving personnel.
Inspects storerooms, refrigerators and freezers daily to ensure no waste.
Enforces established policies and procedures
Constantly creates new dishes, with emphasis on involved in new buffet set ups for various theme parties.
Checks all areas assigned to him in regard to sanitation and hygiene to prevent contamination of any kind.
Is well informed of the local health codes.
Ensures professional performances through:
- Inspects cooks in regard to food preparation.
- Constantly teaches cooks in the fine points of cooking.
- Evaluates overall performance.
- Check on food garnishes
- Tests food for taste
- Checks on portion sizes according to standard recipes.
Maintains and checks all records, reports and other administrative work.
Develops contacts with suppliers and checks out their operations to ensure reliability and consistency

Professional Qualifications
Strong knowledge of cost control, budgeting, and menu engineering.
Culinary degree/diploma or equivalent experience in 5- star hotels.
Advanced certifications in Food Safety & Hygiene (HACCP, ISO 22000).
Experience
Minimum 20 years in culinary operations, including 10 years as Executive Chef in a 5- star hotel or resort.
Strong expertise in Asian, Western, and fusion cuisines.
Proven leadership in All- Day Dining, specialty restaurants (Italian, Seafood), and large- scale Banquets/MICE.
Experience with multi- cultural guest profiles (Korean, Japanese, Chinese, Indian, Western).
Skills & Competencies
Preference for a hands- on culinary leader rather than an administrative chef.
Menu development for multiple outlets, integrating Vietnamese ingredients with international styles.
Operational leadership with ability to manage multi- outlet kitchen teams and implement SOPs.
Strong capabilities in event catering for conventions, weddings, and themed events.
English fluency; knowledge of Korean/Japanese/Chinese culinary terms is an advantage.
Understanding of diverse dietary requirements (halal, vegetarian, vegan, gluten- free).
Solid food cost control, waste reduction, and inventory management.
Personality & Leadership
Strong leadership, coaching, and team- building abilities.
Creative, adaptable, and up- to- date with culinary trends.
Skilled in training and developing culinary staff.
Technical Knowledge
Understanding of sustainability practices (zero waste, local sourcing).
Knowledge of contemporary food presentation and plating trends.
Familiarity with modern kitchen equipment and technologies.
Additional Requirements
Pre- opening experience is a plus.
Strong vendor negotiation skills for sourcing premium ingredients.
Ability to work under pressure during peak seasons and major events.

As Company&039;s policy.

Cập nhật gần nhất lúc: 2025-11-29 19:40:03