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Henry Minh


 
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 Executive Chef

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Tổng số bài gửi : 1165
Điểm Tổng Hợp : 6373
Điểm bài viết hay : 13
Join date : 13/05/2010

Bài gửiTiêu đề: Executive Chef   30th June 2010, 11:17 pm

JOB SUMMARY – GENERAL SCOPE AND PURPOSE
Responsible for high quality of food and presentation of Buffet sets up, a la carte dishes and Banquets and to build up and maintain an excellent reputation . To display creativity in order to be different and to create a new market niche
DUTIES AND RESPONSIBILITIES
OBJECTIVES

Careful and selective hiring of new staff members to guarantee a good working environment and high quality and standard
To be cost conscious and to maintain an acceptable cost of food
Maintenance of highest sanitation and hygienic standards
To be imaginative and creative
Building up a professional team of chefs
DUTIES
Up keeping and following up on Policies and Procedures Manual
To be thoroughly familiar with Policy and Procedure Employee’s Handbook, “Knowing Your Product”, Fire & Emergency Manual as well as Labor Law and regulations
All food and dishes to be supported by detailed recipes and food cost to be calculated
Recipes to be reviewed and adjusted accordingly
Regular visits to the local markets, together with cost Controller and /or Purchasing Manager to compare prices as well as availability of seasonal items
Imported food products to be kept to a minimum as long as quality of local items is guaranteed
To coordinate with Purchasing Manager to ensure purchase at lowest possible costs of highest quality food supplies and others
Personal involvement in setting up Buffets
On the job training sessions to build up a professional team, and regular performance evaluation
Close supervision on stewarding to guarantee high standard of hygiene and sanitation
On the job training sessions to build up a professional team, and regular performance evaluation
Close supervision on stewarding to guarantee high standard of hygiene and sanitation
To ensure proper handling and maintenance of equipment, utensil and cold rooms
Periodical review of food store outdated item list and pars tock to see to it that adequate inventories are maintained
To avoid any outdated food items in store room as well as kitchen
Close follow up with Cost Controller on daily and monthly food cost
To guarantee appropriate food quality and cleanliness in the employees dinning room (canteen) as well as to supervise the cost
Coordination between different sections of Food & Beverage and between other hotel departments to ensure that preparations for all functions and other activities have been made
To prepare annual goals and budget forecast and develop working plans and to carry out goals, comparison between actual achievement against goal to take place periodically and take necessary remedial action
To recommend revisions in pricing of food items based on cost calculation and /or competitor etc…
Follow up on maintenance work orders and preventive maintenance programs
To approve requisitions, work orders, purchase requests, market list etc
Follow up on personnel administrative matters

PERSONNEL
To maintain a climate of trust and team spirit through out the operation
Daily staff briefings
All staff in proper uniforms with nametags and proper grooming
To ensure staff are fully aware of employee’s Handbook, “Knowing Your Product”, as well as Fire & Emergency Procedures
Staff Rosita to correspond with the business and to have enough staff on duty
LEADERSHIP
Providing excellent self-discipline, gains respect from all inspires good team work
Leading by example
Staff to be kept at a constant high level of motivation

GUEST SATISFACTION

To attain and follow up on any guest complaints
Corrective actions to be taken immediately to prevent future recurrence of any guest complaints
Guest suggestions have to be listened to and brought to the General Manager’s attention
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http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
Executive Chef
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