Accor HQ
Posted
Executive Chef
About the job
• Organises and supervises food preparation in line with the occupancy and consumption forecasts.
• Guides subordinates to manage the timely and organised production of all food, meeting all function and service deadlines and keeping all buffet top-up waiting times and a-la-carte waiting times to a minimum
• In conjunction with the Sous Chef and Director of Food and Beverage, prepares the menus and à la carte choices
• Has an innovative and creative approach to producing and decorating dishes
• Devises Policies and Procedures for Kitchen, keeps them up-to-date and train staff on these
• Ensures that the preparation and and handling all food production in compliance with safe food handling, hygiene, standard recipes and internal procedures
• Actively contributes to Sales' negotiation with guests, if required.
• Communicates with kitchen, purchasing, sales and service to ensure smooth and timely delivery of all food production
• Ensures that all information is duly passed on to the applicable departments
• In conjunction with the Points of Sale Managers, coordinate the Kitchen, restaurants and "Seminars and meetings" Service
• Ensures that all standard recipes are followed and training or clarification are available for staff on any areas that are not understood.
• Keeps up-to-date with changes in culinary trends
• Control the wastage, misuse, spoilage and unauthorised use of all food and ingredients, reduce leftovers, and minimise production for slow service periods
• Assures hotel management cover early mornings, evenings, weekends and public holidays
• Passes on the management team's decisions
• Knows how all the hotel's departments operate and is able to replace the DOFB when needed
Work Experience
Same position in 4 – 5 star international branded hotels
Strong at management skills
Strong professional skills
Have knowledge in HACCP control/ hygiene control
Excellent English & Vietnamese communication in both writing and speaking
Benefits
Competative benefits
- Department: F&B kitchen