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Supervises day to day kitchen operations and associates. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position.
Supervises all food preparation areas including banquets, room service, restaurants, bar/lounge and associate cafeteria to ensure a consistent, high quality food products.
Works with the food and beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. As an assistant department head, uses leadership skills to mange other managers.

Good written and spoken English and Vietnamese
Excellent culinary skills,  being able to perform all functions in the culinary operation
Knowledge of governmental and company regulations on food handling and sanitation standards
Experience in high volume operation and menu composition
Experience with purchasing and maintaining kitchen equipment
Financial management skills including developing operating budgets, forecasting and capital expenditure planning is advantage
Able to develop and maintain relationships with associates, customers, vendors
Strong customer and associate relation skills
Able to use standard software applications and hotel systems
Able to plan, manage and follow up own and associates’ works effectively including rosters, labour productivity, standard setting, task assignment and delegation, quality checks   
Good skills and passion in training, coaching and developing associates to perform effectively or to the next level
Able to use disciplinary measures firmly and if needed to improve individual and team performance, morale
Strong leadership, problem solving, negotiation and influencing skills
Creative, teamwork player and willing to work under the high pressure
Working experience in the international hotel in the same position should be a priority
Relevant culinary education/training, culinary and people management experience are a must