Executive Chef (Vietnamese candidates only)

Develop and maintain a detailed Department Operation as well as work processes and standards of performance within the Kitchen department.Responsible for the annual Food and Beverage Business Plan ensuring Departmental Objectives fully address business objectives of the hotel and needs of employees.Prepare and regularly update Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Food and Beverage ensuring targets are met and costs are effectively controlled.Proactively manage costs based on key performance indicators, working through the respective Heads of Department as appropriate.Constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.Create special dishes and develop innovative recipes.Work with Director of Food and Beverage to do and support marketing and upselling activities.