Free Accommodation and Meals
Free uniform
Monthly service charge
Employee benefit card offering discounted rates in Accor Hotels
Develop your talent through learning programs by Academy Accor
Dynamic working environment
Participate in activities: birthday party, year-end party, sports...

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
• Work with team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Oversee the planning and implementation of effective food promotions
• Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in in-charged Outlet.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
Team Management
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Other Responsibilities
• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by Executive Chef/ Head Chef.

Knowledge and Experience
• Vocational/Diploma from a Hospitality Management / Culinary school preferred
• Additional certification(s) in Food & Beverage will be an advantage
• Minimum 5 years of experience in managing food production & culinary operations in hotel/resort.
• Excellent reading, writing and oral proficiency in English language and Vietnamese
• Good working knowledge of MS Excel, Word, & PowerPoint
Competencies
• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times