About
Accountable for overall success of the daily kitchen operations. Exhibited culinary talents by personally performing tasks while leading the staff and managing Accountable for overall success of the daily kitchen operations. Exhibited culinary talents by personally performing tasks while leading the staff and managing • Manage all aspects of the kitchen including operational, quality and administrative functions
• Create menus that meet and exceed customers' needs and conform to brand standards
• Ensure the consistent production of high quality food through all hotel food outlets
• Develop active relationships through proactive interaction with guests, team colleagues, contractors, and suppliers
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in
a timely and efficient manner
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
Identify an effective approach to succession planning Lead of the kitchen team and ensure ongoing development of the team members
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among guests and colleagues
Maintain good communication and work relationships in all hotel 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 team
Basic Info
Date Of Birth: 08 May 1983
Industry: Hotels & Resorts
Department: Chefs/Kitchen
Job Level: Management
Job Role: Executive Chef
Nationality: Sri Lanka
Current Country: Vietnam
Education Level: Diploma
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