Recruitment
Posted on by Manager VET

EXECUTIVE CHEF & FACILITATOR

Position: EXECUTIVE CHEF & FACILITATOR

No.: 01

1. Reporting Lines

  • Direct report – General Director / Operations Manager
  • Direct subordinates— Kitchen Chefs & Trainers, Kitchen Staff and Stewarding Manager, Stewards

2. Responsibilities

  • Implement the VET by EHL strategy in the line of activities carried out by the Kitchen Department &  Stewarding
  • Develop annual objectives for the Kitchen Department and implementation
  • Develop and comply with the annual budget
  • Responsible for all financial results recorded by the Kitchen Department.
  • Lead Kitchen Management & Stewarding Management Team
  • Liaising and coordination with the Restaurant & Bar Management Team and Instructors
  • Serving as a role model to demonstrate appropriate behaviours
  • Ensures property policies are administered fairly and consistently
  • Supervises and coordinates activities of cooks and workers engaged in food preparation & teaching
  • Demonstrate new cooking techniques and equipment to staff.
  • Report information to the General Director, Management Team, Restaurant & Bar Management and department concerned on the running of all Kitchen matters.
  • Ensure that the operations work in the most professional, effective and efficient way:
    • To provide the best learning example to the students
    • To create the best value for money for the internal and external guests
    • To make the operations as profitable as possible
  • Create and maintain within the kitchen department a work culture of professionalism, client orientation, entrepreneurship and empowerment
  • Develops and implements guidelines and control procedures for purchasing and receiving areas
  • Ensuring that culinary standards and teaching responsibilities are met
    • Provides direction for course content and menu development
    • Monitors the quality of raw and cooked food products to ensure that standards are met
    • Determines how food should be presented, and create decorative food displays
    • Recognizes superior quality products, presentations and flavour
    • Ensures compliance with food handling and sanitation standards
    • Follows proper handling and right temperature of all food products
    • Ensures employees maintain required food handling and sanitation certifications
    • Maintains purchasing, receiving and food storage standards
    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
  • Ensuring Exceptional Customer Service
    • Provides and supports service behaviours that are above and beyond for customer satisfaction and retention
    • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
    • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
    • Interacts with guests to obtain feedback on product quality and service levels
    • Responds to and handles guest problems and complaints
    • Empowers employees & students to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters
  • Ensures employees receive on-going training to understand guest expectations & improve teaching skills when necessary
  • Managing and Conducting Human Resource Activities
    • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
    • Trains kitchen facilitators on the fundamentals of good cooking and excellent plate presentations
    • Administers the performance appraisal process for direct report managers
    • Observes service behaviours of employees and provides feedback to individuals and or managers
    • Manages employee progressive discipline procedures for areas of responsibility

3. Person Specification Requirements

  • 6-8 years of experience in Culinary Operations
  • Management experiences.
  • Minimum — Degree from accredited university in culinary arts or restaurant management
  • Good written and verbal communication skills (verbal, written and comprehension) in both Vietnamese and English, other languages a plus
  • In depth knowledge about wine selection, cheese selection and pairing, food and fine dining service
  • Hospitality mindset, positive attitude
  • High degree of stamina, agility, flexibility and attention to details
  • High levels of interaction with all others

4. Benefit

  •  Annual bonus.
  •  Personal laundry and dry cleaning.
  •  Annual health checkup.
  •  Insurance as labor law.
  •  Health care insurance (IMS).
  •  24/7 Accident insurance.
  •  Rest and relaxation, Home leave allowance.
  •  Uniform, transportation, phone allowance and meals are provided.
  •  Service charge as revenue.
  •  Recognition and appreciation bonus.
  •  Teambuilding trip.
  •  Accommodation and F&B service discount program.
  •  FOC shool fee for Ambassador.
  •  Other benefits.

5. Apply to:

  •  Resume.
  •  Certificate related to position applying.
  •  Email: tuyendung@cityland.com.vn
  •  Phone: 082 646 6736 – Ms. Thanh Xuân hoặc 0392 591 689 (HR Department)
  • Working location: EHL Saigon, 66A Pho Quang Street, Tan Binh District, HCMC (New campus)