A by TUNG

· Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

· Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Essential Duties and Responsibilities – (Key Activities of the role)

· Participate in the planning and costing of menus

· Develop and write standard recipes

· Develop new dishes and products

· Ensure that outstanding culinary technical skills are maintained

· Assist with organizing special events and special food promotions

· Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

· Maintain a hygienic kitchen

· Clean the kitchen and equipment

· Maintain personal hygiene

· Supervise and Training of assigned employees

· Works with Executive Chef in manpower planning and management needs

· Works with Executive Chef in the preparation and management of the Department’s budget

• Provision of uniforms and meal allowances
• Professional working environment
• Entitlement to insurance as per labor law
• In addition to the basic salary, entitlement to monthly service charges even during probationary period
• 10 public holidays and 12 annual leave days per year
• Tet and holiday bonuses
• Attending employee events such as Employee Recognition Day, Mid-Autumn Festival, International Children's Day,...

Required Skills –

· Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

· Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

· Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications –

· Diploma or Vocational Certificate in Culinary Skills or related field.

Experience –

· 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.