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.
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.
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.
Số lượng
1
Nơi làm việc
Quận 1 - TP HCM
Giờ làm việc
Làm theo ca
Loại hình
Khách sạn/ Khu căn hộ
Ngành nghề
Bếp
Vị trí
Giám đốc,
phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng
Cập nhật
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