Kitchen Manager - Cần Thơ

• At least 3 years in hospitality or F&B operations as Sous Chef experience is an advantage.
• Diploma in hotel and restaurant management, hospitality management, business management, marketing, entrepreneurship, or equivalent; Food Hygiene certifications would be an advantage.
• Fair written and verbal communication skills in both Vietnamese and English.
• Ability to provide on the job training, peer mentorship, team development and coaching
• Ability to work across all hotel sectors and departments at a basic level to best understanding role in FOH management and departmental collaboration
• Actively work to build a community of one, in actions and feelings
• Team and knowledge management, system diversities, organizational and team interrelationships
• Conflict management, impact and influencing; listening, understanding and responding; teamwork and cooperation