CHEF DE CUISINE (BẾP TRƯỞNG)

BASIC FUNCTION

• Plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency
• The role requires Vietnamese Cuisine to be the core strength of the candidates.

ROLE AND RESPONSIBILITIES

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. 
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction. 

SKILLS AND ABILITIES

• Reading, writing and oral proficiency in English language. Proficiency in another International language will be an added advantage.
• Requires ability to operate computer equipment and other F&B computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools.
• Candidates with a degree in hospitality, or similar, are preferred

QUALIFICATIONS AND EXPERIENCE

• Three to five years previous experience in a culinary/F&B line position, or one to two years in a supervisory or assistant manager position required. 
• Range salary: 20.000.000 - 25.000.000