Executive Chef in charge of Food and Beverage

Mô Tả Công VIệc

As Executive Chef F&B Manager, you are fully responsible for developing the reputation of the hospital through the production of excellent quality food throughout the hospital, and the development of a high quality kitchen brigade.

An Executive Chef / F&B will oversee the operational management of the Food and beverage and Team Members. Specifically, an Executive Chef / F&B will perform the following tasks to the highest standards:

  • Lead of the kitchen the brigade. The Restaurant team and room delivery and ensure ongoing development of Team Members
  • The Executive chef / F& B will oversee the outside catering for the employees canteen
  • Identify an effective approach to succession planning
  • Create menus that meet and exceed customers' needs and conform to brand standards
  • Ensure the constant supplies of the delicatessen coffee corner in coordination with outside suppliers
  • organize with the restaurant manager and the marketing cooking classes (nutrition for babies, diabetic, diet regime ext
  • Work closely with the nutritionist team for in house guests
  • Ensure the consistent production of high quality food through all hospital  food outlets
  • Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers.
  • Resolve, promptly and completely, any issues that may arise in the kitchen / service or related areas among Guests and Team Members
  • Manage department operations, including budgeting, forecasting, resource planning, and waste management
  • Manage all aspects of the kitchen and service including operational, quality and administrative functions
  • Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
  • Ensuring adequate resources are available according to business needs
  • Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  • Ensure team members have an up\-to\-date knowledge of menu items, special promotions, functions and events
  • Maintain good communication and work relationships in all hospital areas
  • Ensure that staffing levels are maintained to cover business demands
  • Ensure monthly communication meetings are conducted and post\-meeting minutes generated
  • Manage staff performance issues in compliance with company policies and procedures
  • Recruit, manage, train and develop the kitchen and service team
  • Comply with hospital security, fire regulations and all health and safety and food safety legislation
  • Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
  • Manage financial performance of the department so all planning is in line with hospital objectives
  • Manage food control systems are adhered to them so margins are on target in a pro-active way
  • Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
  • Be environmentally aware
  • Ensure food wastage program is adhered to so that margins are on target
  • Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
  • Fluent in English and Vietnamese.
Yêu Cầu

An Executive Chef, F&B serving Hanoi French Hospital brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

  • Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required  or preferably in airline looking after first and business class production
  • Excellent leadership skills
  • A creative approach to the production of high quality food
  • A business focused approach to managing a Hospital kitchen
  • Excellent communication skills
  • Ability to build relationships, internal and external, to the hospital the Company
  • Excellent planning and organizational skills
  • Ability to multi-task and meet deadlines
  • A current, valid, and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

  • A certification in management
  • Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
Phúc Lợi
  • An Executive Chef / F&B will build a reputation for the hospital by maintaining a talented and creative kitchen and restaurant brigade, offering an innovation menu and promising an exceptional culinary experience.