- Dynamic working environment.
- Have the opportunity to advance in the work.
- Full insurance policy.

- Working time : 10,000,000 vnd - 15,000,000 vnd.
- Ensures that all company minimum brand standards have been implemented.
- Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of hotel guests.
- Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. 
- Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu
- Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
- Directs food apportionment policy to control costs. 
- Introduces and tests the market with new products which are market-orientated in terms of price and product.
- Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. 
- Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production. 
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Tests cooked foods before plate-up and service.
- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
- Devises special dishes and develops innovative recipes.
- Establishes and enforces nutrition and sanitation standards for outlet kitchen.
- Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities.
- Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

- Have 2 years of experience.
- Usually work 48 hours a week
- Proficiency in spoken and written English
- Good team leadership
- The experience of kitchen staff and kitchen
- Ability to work well and perform tasks in a high pressure environment
- Knowledge of labor laws and labor relations.
- Understand and comply with the rules of the Employee Handbook and the fire, hygiene, health and safety policies of the company.
- Ensure high standards of presentation and grooming.
- Maintain good relationships with representatives related to restaurants, business partners and other organizations.
- Meet the change in Food and Beverage by industry and company
- Attend training sessions, meetings as required.
- Perform other duties and responsibilities as assigned.