Hôtel De L'opéra Hanoi - Mgallery By Sofitel

• Responsible for and ensure the control of food costs, labor costs, and all other expenses and expenditures of the department.
• Direct the review of existing processes and procedures for continuous improvement of operations.
• Promote the review and development of new recipes.
• Direct and oversee all culinary activities, including but not limited to preparing and producing all meals, food quality and presentation, adherence to food safety and hygiene standards, productivity and performance of team members, implementing policies and procedures, controlling costs, and ensuring overall profitability.
• Determine food quality, portion standards, and food presentation.
• Evaluate the profitability and costs of food production operations, keeping up to date with market changes and trends to ensure that all items are priced as competitively as possible.
• Promote compliance with personal hygiene, food, and beverage standards.
• Promote compliance with Standard Operating Procedures (SOPs) for food and beverage safety.
• Conduct performance evaluations of team members; train and coach team members as needed.
• Establish customer service standards for staff to support the organization’s customer experience objectives.

Service charge (some units may have a service charge from the Pre-opening phase, to be covered by the Investor)

Lunch allowance

Phone allowance

Clothing allowance

Health insurance

Annual salary review

End-of-year bonus, averaging 2-3 months’ salary

• Minimum 7 years of experience in the Executive Chef position
• Required qualifications/certifications (mandatory)
• Good communication skills in English

- Submit your application on Hoteljob.vn.