chef

THE POSITION

·  Create and manage Vietnamese menu development and presentation, strives to exceed guest expectation

·  Responsible for all galley employees, food planning, purchasing, inventory management, quality control, hygiene/safety standards, delivery of diverse cuisines and optimum gastronomic experience of guests

·  Report to Head Chef of outlet

RESPONSIBILITIES

·   Plan and manage the procurement, preservation, production, preparation of all food at the restaurant in a safe, sanitary and cost effective manner.

·  Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a heathy and safe working environment which meets/exceeds standards and regulations of the restaurant and government hygiene departments of the provinces of operation.

·  Forecast and manage menu requirements, consumption and inventory.

·  Ensure food quality and familiar with the public health/sanitation regulations and requirements and that all meet/exceed required standards.

· To meet restaurant standards and regulations on personal appearance/hygiene and uniforms.

· Enhances customer relations through appearances in all food outlets/public areas; conducting informative and engaging culinary demonstrations as directed; producing in-depth information about the product/preparation; and ensuring menu options are available for passengers with special dietary requirements.

· Develop culinary teams through on-the training, coaching and mentoring to increase their skills, capability, performance and contribution

QUALIFICATIONS AND EXPERIENCE

· Bachelor’s degree or equivalent from an accredited culinary or hospitality school.

·  A minimum of 3 to 4 years as Chef for a multi-outlet, upscale restaurant, hotel, resort, convention or banqueting service.

· Specialist knowledge and experienced in Vietnamese cuisine cooking, from the North to the South.

· Passionate about food and driven to the highest levels of culinary standards.

· A continued desire to develop professionally and keep up-to-date with current food trends.

· Ability to communicate fluently in Vietnamese and English.

·Strong attention to detail and strong customer service focus.

·Excellent organizational and delegation skills.

·Collaborative style. Building effective relationships across departments

Only shortlisted candidates will be notified.