Chef De Cusine
Minor International · Lâm Đồng, Vietnam
Full-timeonsiteleadOperationsCulinaryHospitalityFood and BeverageResortChef
รายละเอียดงาน / Description
Based in Vietnam, this role involves managing culinary operations at Anantara Mui Ne Resort alongside the Executive Chef. The professional will shape dining concepts, oversee food quality, and develop inventive menus tailored to guest preferences and local customs. Additionally, the position leads kitchen staff development, upholds food safety standards, and coordinates supplier relationships to drive luxury culinary excellence.
หน้าที่ความรับผิดชอบ / Responsibilities
- Collaborate with the Executive Chef on strategic food and beverage planning
- Design innovative menus and set pricing according to hotel standards and local market trends
- Supervise daily food preparation and presentation to uphold luxury culinary quality
- Manage kitchen workflows, reduce food waste, and coordinate supplier contracts
- Mentor, train, and guide culinary staff while fostering team performance and competition participation
- Enforce strict kitchen hygiene, food storage regulations, and workplace safety measures
คุณสมบัติ / Qualifications
- Proven culinary leadership experience in luxury hotels or fine dining establishments
- Strong expertise in menu engineering, kitchen management, and cost control
- Deep understanding of international food safety and hygiene regulations
- Demonstrated capability in coaching kitchen staff and managing team operations
- Sensitivity to varied cultural and dietary preferences
ทักษะที่ต้องการ / Required skills
- Culinary Management
- Menu Development
- Kitchen Operations
- Food Safety
- Team Leadership
- Inventory Control
- Cost Management