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Coco Hotel Saigon

Executive Chef
• Schedule and coordinate the work of chefs, cook and other kitchen employees to ensure the food preparation is economical, technically correct and within the budget
• Understand employee positions well enough to perform duties in employees ‘ absence or determine appropriate replacement to fill gaps
• Ensure the high standards of hygiene, cleanliness and safety are maintained in kitchen at all times
• Ensure proper purchasing, receiving and food storage standards in the kitchen
• Evaluate food products to ensure the quality standards are consistently attained
• Interacts with guests to obtain feedback on food quality, presentation and service levels. If any problems arise, actively responds to and handles guest problems and complaints
• Plans menu for restaurant in use as daily, set menu, special events and a la carte menu
• Control food and wage costs to achieve maximum profitability
• Implement measures to minimize food costs, exercises portion control for all items served to establish menu selling price
• Implement training programs to increase kitchen employee knowledge about safety, hygiene and accident prevention
• Liaise with F&B team to ensure food production consistently meets or exceeds the expectation of guests

Taps International Company

Executive Chef
• Plan, prepare, cook and present food by the required standards
• Ensure that the company’s reputation for excellent food and service
• Plans menu for restaurant in use as daily, set menu, special events and a la carte menu
• Develop standard recipes and techniques for food preparation and presentation to assure consistently high standard
• Control portion size and monitor waste and theft

• Set objectives and be responsible for the day to day running of the Kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of business

• Implement training programs to increase kitchen employee knowledge about safety, hygiene and accident prevention
• Contribute to owner and restaurant manager economic strategies
• Choose the best supplier that matching with the food standard and budget

Managing

• Schedule optimization
• Supervising
• Leadership
• Achieve food margins
• People management

Culinary

• Western
• Italian
• Mexican / Latin
• BBQ
• Healthy Cooking
• Diabetic Cooking
• Vegetarian
• Fusion Food

Dynamic

• Leading by example
• Inspiring people
• Teamwork
• Positive attitude

Smart

• Food ideas
• New recipes
• Cost control
• Kitchen hygiene
• Problem solving
• Effective planning skills
• Pre-opening setup kitchen and restaurant