Chef de Cuisine / Sous Chef

Control of expenses and food cost %
Ensure that all activities are carried out honestly, ethically and within the parameters of Vietnamese law.
Maintain a high standard of personal hygiene, dress, uniform, and body language.
Perform any additional duties as directed by supervisors.
Contribute to the morale of the hotel by maintaining effective relationships with hotel colleagues.
Follow Standards of cleanliness and hygiene of outlets.
Be polite and professional in any situation where the image or reputation of the hotel is represented.
Quantity and nature of guest comments and complaints.
Be fully conversant with all health and safety, fire and emergency procedures.
Attend meetings and training as directed by supervisors.
Involve staff training and development of employees in Kitchen Department.
Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.

Local fine dining or upscale restaurant experience within reputed concepts or brands.
Dynamic, innovative and self- motivated
Excellent communicator, organizer and motivator
Previous restaurant concept development and pre- opening experience preferred.
Strong leadership and organizational skills
“Out- of- the- Box” thinker, creative and original.
Minimum 1+ years of relevant executive culinary management experience Vietnam / Southeast Asia.
Service- oriented style with professional presentation skills.
Ability to express effective written and verbal communication
Able to manage large and diverse associates in a multi- unit setting.

Attractive Salary and Benefit Package
- Dynamic, professional & open minded working environment
- Full social Insurance (from probation period)
- Supporting shift meals at star canteen
- Joining training courses
- Competitive salary, benefits and bonus.
- 5 working days/week

Cập nhật gần nhất lúc: 2025-11-02 17:05:03