[NOVOTEL CAM RANH RESORT] Executive Chef - Tổng Bếp trưởng

Primary Responsibilities
Business Performance
• Set periodical budget & forecast
• Analyze monthly P&L and month- end reports, identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
Operation
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Monitor and analyse menus and products of competitive restaurants and other hotels&039; Banquet Departments
• Oversee the planning and implementation of effective food promotions
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Meet and interact with representatives of the local community and potential guests as required
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Monitor food standards in each Outlet and Banquet
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Team Management
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare payroll and gratuity reports
• Conduct performance review with the team
• Interview, select and recruit Senior Culinary team members
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Identify and develop team members with potential
Other Responsibilities
• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Prepare monthly/quarterly reports on the department&039;s asset management in compliance with regulations, ensuring transparency and accuracy
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel
• Maintain a high standard of personal appearance and hygiene at all times
• Other Duties: Carry out other duties as reasonably assigned by the Department Head or Management, including providing support to other positions/departments when required, in alignment with professional competencies and the hotel&039;s policies and regulations.
• Be well versed in hotel fire & life safety/emergency procedures
• Responsible for recruiting and organizing training for personnel within the department, ensuring that staffing needs are met and team capabilities are developed

Profile
Knowledge and Experience
• High degree of professionalism with sound human resources management and business acumen capabilities
• Diploma from a reputable Hospitality Management / Culinary school preferred
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Good working knowledge of MS Excel, Word, & PowerPoint
• Excellent reading, writing and oral proficiency in English language
• Additional certification(s) in Food & Beverage will be an advantage
• Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
Competencies
• Results and service oriented with an eye for details
• Strong leadership, interpersonal and training skills
• A team player & builder
• Well- presented and professionally groomed at all time
• Good communication and customer contact skills
• Ability to multi- task, work well in stressful & high- pressure situations
• A motivator & self- starter

International & professional working environment: Môi trường làm việc quốc tế và chuyên nghiệp.
Daily Shuttle Bus: Hỗ trợ xe đưa đón hàng ngày từ thành phố đến nơi làm việc.
13th- month salary & Performance bonus: Thưởng lương tháng 13 & Thưởng theo hiệu quả kết quả kinh doanh.
Accor Bienvenue- Worldwide room rate benefits: Chế độ ưu đãi giá phòng và dịch vụ tại các khách sạn thuộc tập đoàn Accor trên toàn thế giới.
Employee Engagement Activities: Các hoạt động gắn kết nhân viên: Sinh nhật, Tiệc cuối năm, các Câu lạc bộ thể thao (Bóng đá, Bóng chuyền...)...
Professional training programs from Accor Academies: Các chương trình đào tạo chuyên sâu từ Học viện Tập đoàn Accor.
100% salary during probation & pre- opening service charge: Hưởng 100% lương trong thời gian thử việc & Phí phục vụ trong giai đoạn tiền khai trương.
One duty meal per shift: Cung cấp 01 bữa ăn trong mỗi ca làm việc.

Cập nhật gần nhất lúc: 2026-07-06 22:15:03