Executive Chef II Job at Marriott Bonvoy (Can Tho)

Executive Chef II

Marriott Bonvoy

Location:
Vietnam , Can Tho

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Job Responsibility:

Leads kitchen management team
Provides direction for all day-to-day operations
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Ensures property policies are administered fairly and consistently
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Supervises and coordinates activities of cooks and workers engaged in food preparation
Demonstrate new cooking techniques and equipment to staff
Develops and implements guidelines and control procedures for purchasing and receiving areas
Establishes goals including performance goals, budget goals, team goals, etc
Manages department controllable expenses including food cost, supplies, uniforms and equipment
Participates in the budgeting process for areas of responsibility
Provides direction for menu development
Monitors the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented, and create decorative food displays
Ensures compliance with food handling and sanitation standards
Maintains purchasing, receiving and food storage standards
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Interacts with guests to obtain feedback on product quality and service levels
Responds to and handles guest problems and complaints
Empowers employees to provide excellent customer service
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
Administers the performance appraisal process for direct report managers
Manages employee progressive discipline procedures for areas of responsibility
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems

Requirements:

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area

Additional Information:

Job Posted:
January 07, 2026

Employment Type:

Fulltime

Work Type:

On-site work

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