Chief Steward cum Hygiene/ TBP Tạp Vụ Kiêm Kiểm Soát Vệ Sinh

Provides technical advice on product labeling issues for fulfilling government requirements.
Identifies key areas of risk in various food operations and takes preemptive remedial action.
Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.).
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Manages the daily kitchen utility operations and staff.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Address guests’ service needs
Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.
Supervise and coordinate operations are in compliance with hygiene and food safety standards.
Advises on proper food handling practices and provides food hygiene training for all new hires and trainees.

• Trao đổi trực tiếp khi phỏng vấn

Work 5 days per week- 2 days off per week.
Have 12 annual leave days for a working year.
Service charge/ Phí dịch vụ
Other benefits as per the company policies/ Các chế độ khác theo quy định của công ty
Mandatory insurances in accordance with Vietnamese Law/ Đóng và hưởng chế độ đầy đủ các khoản bảo hiệm theo Luật lao động
Provided uniform, duty meal/ Đồng phục, bữa ăn giữa ca
Brand standard training/ Đào tạo theo tiêu chuẩn của thương hiệu
Accidental insurance 24/24/ Bảo hiểm tai nạn lao động 24/24

Cập nhật gần nhất lúc: 2026-03-05 20:15:02