Mô tả công việc

DUTIES:

• Support the Executive Chef in managing daily kitchen operations, ensuring smooth service and compliance with Marriott standards.
• Supervise kitchen team performance, food production, hygiene, and safety practices.
• Control costs, stock, and purchasing while maximizing quality and profitability.
• Assist in budgeting, reporting, planning, and achieving departmental targets.
• Train, manage, and develop team members; support recruitment and performance management.
• Monitor market trends, improve efficiency, and contribute to menu and marketing plans.
• Ensure excellent guest service, handle complaints, and maintain high satisfaction levels.
• Coordinate with other departments and ensure compliance with hotel policies, safety, and procedures.

Quyền lợi được hưởng

Candidates will be provided with job details during interview.

Yêu cầu công việc

REQUIREMENTS: 

• Bachelor’s degree or foreign equivalent degree in Hospitality Management, Gastronomy, or related field.
• at least 10 years of kitchen operations experience, including at least 3 years as Sous Chef or 1 year as Executive Sous Chef in a quality hotel/resort.
• Strong knowledge of culinary operations (Asian, Western, pastry) and hotel standards.
• Creative, detail-oriented, and passionate about high-quality food and guest service.
• Good communication skills; fluent in Vietnamese and English.
• Strong leadership, organization, and decision-making abilities.
• Proficient in Microsoft Office (Word, Excel).
• Positive, well-groomed, and professional attitude.
• Team player with strong ownership, flexibility, and reliability.
• Able to work under pressure and travel when required.
• Certified in First Aid and Fire Safety.

Yêu cầu hồ sơ

Vui lòng liên hệ bộ phận Nhân sự qua số 091 ******* (Ms. Huyen) nếu cần thêm thông tin. Vui lòng gửi CV ứng tuyển trực tiếp qua hoteljob.vn

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