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Mô Tả Công Việc
- Lead and manage all daily kitchen operations to ensure food quality, consistency and operational excellence.
- Collaborate with the Director of Food & Beverage on menu development, seasonal promotions and culinary innovation.
- Manage food cost, inventory, purchasing and supplier relationships to achieve business targets.
- Monitor kitchen budgets, productivity and operational performance while driving continuous improvement.
- Ensure full compliance with HACCP, food safety regulations and company standards.
- Coach and develop a high-performing kitchen team while fostering a positive and collaborative culture.
- Work closely with cross-functional teams to deliver outstanding guest experiences.
Yêu Cầu Công Việc
- Minimum 5 years of hotel or hospitality kitchen experience, including 2–3 years in a leadership role.
- Pre-opening hotel experience is an advantage.
- Strong leadership, coaching and people development skills.
- Solid understanding of food cost, inventory control and kitchen financial management.
- Knowledge of HACCP and food safety standards.
- Good communication skills in both Vietnamese and English.
Hình thức
Quyền Lợi
- Competitive salary package with monthly Service Charge.
- 100% salary-based Social, Health and Unemployment Insurance in accordance with company policy.
- Full statutory benefits, including annual leave, public holidays and other entitlements in compliance with Vietnamese Labour Law.
- Duty meals and uniform provided.
- Ongoing learning, coaching and career development opportunities.
- Dynamic, collaborative and people-centric working environment.
- Opportunity to grow with one of Vietnam's lifestyle hotel brands.
Mức lương
Thỏa thuận
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