Chef De Cuisine / Sous Chef

o Contribute to the morale of the hotel by maintaining effective relationships with hotel colleagues.

o Perform any additional duties as directed by supervisors.

o Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.

o Be fully conversant with all health and safety, fire and emergency procedures.

o Maintain a high standard of personal hygiene, dress, uniform, and body language.

o Be polite and professional in any situation where the image or reputation of the hotel is represented.

o Attend meetings and training as directed by supervisors.

o Ensure that all activities are carried out honestly, ethically and within the parameters of Vietnamese law.

o Quantity and nature of guest comments and complaints.

o Control of expenses and food cost %

o Follow Standards of cleanliness and hygiene of outlets.

o Involve staff training and development of employees in Kitchen Department.

o Minimum 1+ years of relevant executive culinary management experience Vietnam / Southeast Asia.

o Local fine dining or upscale restaurant experience within reputed concepts or brands.

o Ability to express effective written and verbal communication

o Excellent communicator, organizer and motivator

o Strong leadership and organizational skills

o Dynamic, innovative and self-motivated

o Able to manage large and diverse associates in a multi-unit setting.

o Previous restaurant concept development and pre-opening experience preferred.

o “Out-of-the-Box” thinker, creative and original.

o Service-oriented style with professional presentation skills.