Executive Chef
Magnolia Hotel
Đà Nẵng, Việt Nam
3 ngày trước
source : CareerLink
  • Overall responsibility for daily operations in the kitchen
  • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints;
  • participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

  • Managing, training Kitchen employees
  • Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
  • Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
  • Determining the minimum and maximum all stocks of foods, materials and equippment.
  • Management in manpower planing and kitchen's budget
  • Quyền lợi :
  • Dynamic, professional and opened mind working environment
  • Good salary, benefits and bonus
  • Join in Social Insurance without any deduction from salary (Hotel will pay full 32 %)
  • Join in Human Insurance paid by hotel
  • Off 1.5 days per week
  • Annual Teambuilding
  • 2,3 years of relevant experiences
  • Good management skills
  • Good in training and communication skill
  • Active and dynamic in solving problems
  • Good in cooking skills and making the menus
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