- Lương, bảo hiểm đầy đủ theo chính sách mô hình 5*.
- Off 4 ngày/tháng.

- Assumes the duties and responsibilities of the Executive Chef in his absence.
- Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence.
- Controls and analyzes, on an on-going basis, the level of the following:
o Sales
o Costs
o Issuing of food
o Quality and presentation of food and beverage products
o Condition and cleanliness of facilities and equipment
o Guest satisfaction
o Marketing
- Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
- Other work is assigned by Executive Chef.

Required Skills:
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
- Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications
- Diploma or Vocational Certificate in Culinary Skills or related field.