- Service Charge: VND 2 millions;
- 14 days annual leaves;
- Round trip relocation transportation
- Accommodation: 1 Studio 1 bay
- 3 meals a day
- Rest & Relaxation Allowance
 

• 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
• Conducts daily briefings and other meetings as needed to obtain optimal results
• Attends and participates to other meetings as required by the administrative calendar
• Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
• Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies 
• Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
• Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines
• Participates in the preparation of the hotel's revenue plan and marketing programs  
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation
• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

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.
Experience –
• 3 years experience as a chef or an equivalent combination of education and experience