Active participation in budget , Forecasting activities . cost management
Is responsible for all kitchen operations, the preparation of menus, food processing and all related operations of the kitchen department.
Supervises, trains and directs all kitchen and stewarding employees.
Works closely with the R&D group to ensure high quality food and kitchen operations.
Minimize wastage and spoilage and maximizes quality while adhering to budgeted food costs.
Responsible for menu setting.
Control and analyze on an on-going basis the following:
Quality levels of production and presentation
Cleanliness, sanitation, hygiene
Ordering market list according to forecast
Control of kitchen inventories
Good at Korean traditional food, especially in sea dishes and barbecue
Strong organizational and operational skills with excellent understanding of food serving standards , staffing levels
English communication, Vietnamese (plus)
Potential candidates will be welcome to observe the working environment before joining the group
the recruitment agency
Harvey Nash Vietnam is part of Harvey Nash Group, a pioneer in professional recruitment and IT/BPO outsourcing who was established in 1988 and has supported many of the world’s leading organisations ...