Lương full đóng BHXH
 Monthly tip
 Quaterly Bonus
 13th Month salary
 Staff party, outing trip.

General Accountability 
This position is responsible for working with the Executive Chef and running all the activities in the kitchen and ensuring: 

 The quality of food and meeting the needs of customers; 
 Food safety and hygiene; 
 Reasonable food costs
 Staff training and management.
 Daily report of food expense, work with shift leaders and kitchen staff to meet the goals. 

 Back up for Executive Chef

Work with the chef, culinary director, Board of Directors, marketing and sales departments to plan, develop ideas, menus and promotions.
Work with Steward supervisor to plan for the cleaning of the kitchen area and ensure a high level of hygiene. 
Check customer reviews, work with the chef, restaurant supervisors and directors to set up new menus.
Always communicate with staff. Always serve customers carefully whenever they need.
Cook well the dishes in the menu, serve the food on time, meet the standards of quality, the aesthetics of food.
Closely coordinate with kitchen supervisors and restaurant managers to serve customers in the best way.
Work with the chef to change the menu regularly for more abundant choices.
Regularly check and remind employees to keep personal hygiene
Always exchange information between kitchen staff and restaurant, especially with restaurant supervisors. Hold meetings to exchange information.
Always be present at all parties that are booked or unscheduled upon request.
Establish terms, procedures, working standards and train supervisors, shift managers and all kitchen staff.
Evaluate achievements and performance of all staff in the department and provide feedback on the training, cross-training, and promotions
On behalf of the chef, report the daily food costs to the accounting department when the chef is absent.
Make a weekly report of work and food expenses for the executive chef when the chef is absent
Participate in employee meetings.
Maintain high standards of personal hygiene, uniforms, working with dishwasher supervisor and cleaning supervisor to organize daily cleaning schedules.
Regularly attend the shift handover meetings with the staff to learn from mistakes, find better solutions in the work, assign specific tasks for the shift leaders.
Create a friendly working environment that complies well with the rules and regulations of the hotel and the department.
Always unite and cooperate with other departments.
Always maintain the food quality and decoration at the highest level. Always manage human resources, job performance, reduce costs and expenses.
Work with the chef to set up standard recipes, attach pictures to all menus for the kitchen and the food department. Send a copy to the food department manager.
Plan weekly work for the department based on the upcoming parties, business status. 
Check the food by using the FIFO method
Work with supervisors, shift leaders, purchasing manager to establish and develop standards and requirements for providing local fresh food such as meat, fish, chicken, vegetables and other items.
Visit the markets, supermarkets with purchasing department, chef and accounting department to check on the quality and the available food.
Cooperate with the technical manager to ensure hygiene, accident and fire safety, repair of equipment.
Suggest replacing or adding equipment to the chef in order to maintain the activity of the food department
Work with food warehouse manager to make a list of the food of the day, food reserves, etc., check the quality of goods and report to the Chef.
Always ensure and apply the food safety system.
Discuss reports, forecasts, goals, promotions, festivals and special promotions with the chef and the culinary director.
Ensure supervision, proper warehouse management, packaging and freezing in the warehouse, especially hygiene, cleaning and daily updating and saving information.
Estimate the food with the chef and manage price.
Check preliminary treatment of meat, poultry and fish to manage the number of servings.
Ensure the restaurant's profitability, kitchen quality and price to beat the restaurant competition.
Join the party room with the customer if required.
Always remind employees to save costs and still maintain the quality of food.

 
 
 
 
 
 
 
 
 
 
 
 
 

At least 5 years in Restaurant - Hotel industry
At least 03 years in Management level
Related certifications
Good health condition.