WHAT WE OFFER

A competitive salary package with performance pay and annual bonus.
Health Care and Personal Accident Insurance 24/24.
16 days annual leave, 10 days sick leave. 
Working hours: as per duty roster.
Training courses with great career development opportunities.
Social club with monthly in/out of office activities.
Annual staff party and companywide team building days. 
Summer vacation within Vietnam and Asian countries.

PRINCIPAL RESPONSIBILITIES

Direct all culinary and associated activities throughout the restaurants from pre-opening to operation.
Create and manage Vietnamese menu development and presentation, strives to exceed guest expectation and take the culinary team.
Responsible for all galley employees, food planning, purchasing, inventory management, quality control, hygiene/safety standards, delivery of diverse cuisines and optimum gastronomic experience of guests. 

MAJOR TASKS

Plan and manage the procurement, preservation, production, preparation of all food at the restaurant in a safe, sanitary and cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a heathy and safe working environment which meets/exceeds standards and regulations of the restaurant and government hygiene departments of the provinces of operation.
Forecast and manage menu requirements, consumption and inventory.
Review all financial transactions and monitor budgets to ensure efficient operations, inventory levels and costs are managed within pre-set expenditure limits.
Manage financial performance of food production areas, including the successful identification of expense reduction through cost control, proper forecasting and best practices maintaining quality and standards.
Ensure culinary teams are trained and familiar with the public health/sanitation regulations and requirements and that all meet/exceed required standards.
Ensure culinary teams meet the restaurant standards and regulations on personal appearance/hygiene and uniforms.
Supervises all food service functions in public areas on the dining room/restaurant.
Enhances customer relations through appearances in all food outlets/public areas; conducting informative and engaging culinary demonstrations as directed; producing in-depth information about the product/preparation; and ensuring menu options are available for passengers with special dietary requirements.
Develop culinary teams through on-the training, coaching and mentoring to increase their skills, capability, performance and contribution.

WORKING CONDITIONS

Ho Chi Minh City and/or Hoi An Town based.
Business travelling when required.

JOB REQUIREMENTS

Bachelor’s degree or equivalent from an accredited culinary or hospitality school.
A minimum of 4 to 5 years as Chef for a multi-outlet, upscale restaurant, hotel, resort, convention or banqueting service.
Specialist knowledge and experienced in Vietnamese cuisine cooking, from the North to the South.
Experienced in financial management.
Passionate about food and driven to the highest levels of culinary standards.
A continued desire to develop professionally and keep up-to-date with current food trends.
Ability to communicate fluently in Vietnamese and English. 
Strong attention to detail and strong customer service focus.
Excellent organizational and delegation skills.
Ability to handle guest interactions with good grace and diplomacy.
Collaborative style.  Building effective relationships across departments.