ĐÔI DÉP

• Culinary Leadership: Provide visionary culinary direction, fostering creativity and innovation in menu development and presentation.

• Menu Creation: Craft menus that showcase a combination of local, seasonal ingredients and international flavors, appealing to diverse guest preferences.

• Culinary Excellence: Ensure the highest standards of taste, presentation, and quality in all dishes prepared and served.

• Team Management: Lead and mentor the culinary team, promoting collaboration, continuous learning, and a culture of excellence.

• Sourcing and Procurement: Establish relationships with local suppliers and farmers, ensuring the highest quality and freshness of ingredients.

• Kitchen Operations: Oversee the day-to-day operations of the kitchen, including food preparation, production, and cleanliness.

• Cost Control: Manage food costs and inventory, implementing strategies to optimize cost efficiency without compromising quality.

• Guest Experience: Collaborate with the service team to create exceptional dining experiences that exceed guest expectations.

• Training and Development: Provide training and coaching to culinary staff, fostering their professional growth and culinary skills.

• Health and Safety: Ensure compliance with health, safety, and sanitation standards, maintaining a safe and hygienic kitchen environment.

• Creativity and Innovation: Introduce new culinary techniques, trends, and concepts to continually elevate the dining experience.

• Event Planning: Collaborate with event planners to design custom menus for private events, weddings, and special occasions.

• Collaboration: Work closely with the front-of-house team, including the restaurant manager, to deliver a seamless and exceptional guest experience.

• Waste Reduction and Sustainability: Implement sustainable practices in the kitchen, minimizing food waste and supporting responsible sourcing.

- Salary: negotiable based on experiences.

- Revenue bonus, holidays, 13th month salary based on Company regulations and revenue.

- Participate in Company activities: professional development and training, team building activities, field trip...

- Work in a dynamic, professional environment.

• 10 years of progressive experience in culinary leadership roles in hospitality or restaurant establishments, with a minimum of 5 years in an executive chef position

• Exceptional culinary skills and a proven ability to create innovative and appealing menus.

• Strong leadership and team management abilities, with a track record of fostering collaboration and excellence.

• Extensive knowledge of culinary trends, techniques, and ingredients.

• Excellent communication and organizational skills.

- All copies/scaned certifications

- Reference list

- Letter of recommendation (if any)