Thông Tin Tuyển Dụng
4 - 6 Năm
Responsible for all aspects of the kitchen operation to maintain and develop the high quality of food and requires to be a liaison between the restaurant and the rest of the resort or hotel. It is the responsibility of the Executive Chef to provide leadership, direction and management of the entire food operation. The Executive Chef is responsible for the development and implementation of fiscal budgets and producing maximum revenue for the division. Establish and implement departmental policies and procedures to increase and maintain the efficiency of the department. Oversees daily operations, promotes new and return business by promoting service to an unmatched level of sophistication and professionalism. All responsibilities are to be performed in accordance with departmental and company policies, practices and procedures, as well as within the framework and intent of the Vision for FLC Samson Golf & Resort.
Duties and Responsibilities:
§ A strong leader and a demonstrated winner who quickly inspires confidence and gains respect from subordinates, partners, and competitors.
§ An individual who combines a confident, self-starting, high performance orientation with a track record that reflects a “can do” attitude and that “almost” is not good enough.
§ A person who enjoys meeting with major customers, personally networking within the industry during the normal course of business and specifically at industry events.
§ The interpersonal skills to influence motivate and energize the entire organization.
§ Outstanding verbal and written communication skills.
§ Ability to prepare a variety of cuisine, using skill and creativity to develop new market driven menus.
§ Stay current on new products that can improve quality and/or lower costs.
§ Knowledge of local and national culinary trends in F&B to keep menus current.
§ Work closely with F&B to develop imaginative menus for Banquets, Special Events and Outlets.
§ Maintain an unmatched level of sophistication and profession levels of service to drive high levels of Food and Guest Satisfaction.
§ Supervise food prep and presentation and ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly.
§ Extensive knowledge on menu development and completion.
§ Communicate with chefs, management, employees and guest efficiently with proper reporting, and meetings.
§ Understands a P&L statement and Maintains budget labor costs as well as potential food cost.
§ Understands and utilize system properly for purchasing, release orders and cost transfers. Must expedite all food order and ensure the proper inventory levels.
§ Maintains a hygiene level above that required by the local regulations and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis.
§ Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large volume scale.
§ Must have considerable knowledge of food preparation and food service management, methods, and techniques.
§ Must be able to work long hours.
§ Knowledge of food values, nutrition, and menu planning.
§ Must be able to plan and modify menus to meet various requirements.
§ An executive who communicates effectively and openly with his/her superiors, subordinates, and external constituencies.
§ Must be able to control and manage retail food service operations.
§ Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
§ Must be able to take inventory and keep records of foodstuffs used.
§ Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.
§ Computer Literate - able to maintain a variety of records and to prepare reports.
Job Profile & Qualifications:
§ Bachelor degree and a minimum of 4 year experience. Or an Associate Culinary Degree; Sanitation Certification.
§ Supervisory experience with management responsibility required. Extensive skill, knowledge and experience in all aspects of the kitchen operation, interpersonal service skills, organization skills to plan time effectively.
§ Must have a computer skill.
§ Must be able to work without direct supervision is required, handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.
§ Effectively communicate English both in verbal and written form
§ Excellent interpersonal skills to deal effectively with all business contact including Management, fellow employees and guests, maintain a professional.
§ Neat and well-groomed appearance.
§ Fluent in spoken and written English and fluency in Mandarin is encouraged. Superior diplomatic and communication skills, both oral and written. Very well organized, computer literate, and detail-oriented.