According to Vietnam Labor Law and Company's polices
Competitive salary package
Dynamic and open mind working environment
Duty deal and accommodation are provided
Other: Staff uniform, Service charge every month, home leave ticket, Tet bonus, Birthday party, ...

Support and coordinate with Executive Chef and Sous Chef to manage all of operation and Kitchen staff
Follows the instructions and recommendations from Executive Chef, F&B manager to complete the daily tasks
Takes care of daily food requirements and preparation. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Check out the food before serve guest to make sure all the food are on the high standards of food hygiene, highest quality and good preservation at all times
Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment
Provides direction to kitchen helper, including Commis, Cook, Steward
Daily feedback collection and reporting of issues as they arise
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Experience: minimum 3 year as cook or relevant position
Excellent at cook
Can speak in English & able to work with foreign Chef
Management skills, good leadership to handle and operate the good parts, effective service.