1. Job Description
Food Quality Management
- Train and guide kitchen staff on food preparation standards and procedures.
- Supervise all food preparation processes to ensure consistency, quality, and presentation.
- Inspect dishes before they are served to guests.
Kitchen Operations Management
- Assign and supervise daily tasks for kitchen staff.
- Communicate operational policies, procedures, and updates from management.
- Ensure compliance with kitchen operating procedures and company standards.
Inventory & Food Cost Control
- Inspect the quality of incoming ingredients and supplies.
- Monitor food inventory and ensure proper storage of ingredients and seasonings.
- Decide on the disposal of expired or substandard food items.
Food Safety & Hygiene
- Ensure compliance with personal hygiene and kitchen sanitation standards.
- Supervise cleaning and maintenance of kitchen equipment and utensils.
- Ensure full compliance with food safety and hygiene regulations.
Equipment & Asset Management
- Coordinate inventory checks for kitchen equipment, tools, and assets.
- Monitor the proper use and maintenance of kitchen equipment.
Kitchen Team Management
- Partner with the HR Department to recruit, train, and develop kitchen staff.
- Develop kitchen policies, procedures, and work standards.
- Prepare staff schedules and allocate manpower efficiently.
- Conduct daily briefings with Sous Chefs and kitchen supervisors.
- Evaluate employee performance and recommend training, cross-training, promotions, and career development opportunities.
Food Preparation
- Receive orders from the Restaurant Department.
- Supervise and support food preparation and cooking activities.
- Personally prepare dishes when required or upon guest request.
Business Development
- Collaborate with the F&B Manager, Sales & Marketing Department, and Management Board to develop menus, promotions, and culinary concepts.
- Build and maintain relationships with existing and potential customers.
- Advise guests on menu selections and dining options.
- Collect guest feedback and contribute to menu improvements.
- Handle guest complaints related to food quality and kitchen operations.
Cross-functional Collaboration
- Coordinate with other departments to ensure smooth daily operations.
- Participate in management and F&B department meetings.
2. Job Requirements
- Bachelor's Degree or College Diploma in Culinary Arts, Hospitality, or a related field.
- Minimum 5 years of kitchen management experience, including at least 2 years as a Corporate Executive Chef or Executive Chef within a hotel or restaurant chain.
- Strong knowledge of kitchen operations, menu development, food quality standards, food cost control, and food safety regulations.
- Proven experience in leading, training, and developing kitchen teams across multiple locations.
- Excellent leadership, planning, organizational, and problem-solving skills.
- Willingness to travel regularly to hotels within the system.
3. Benefits
- Salary: VND 35,000,000 – 50,000,000/month (negotiable based on experience and qualifications).
- 4 days off per month.
- Annual salary review.
- Seniority bonus: Additional 1% of monthly salary for each year of service starting from the 13th month.
- Excellent career advancement opportunities.
- Staff accommodation for employees relocating from other provinces.
- Free staff meals during working shifts.
- Weekly, monthly, and annual performance bonuses, plus rewards for outstanding contributions.
- Employee welfare benefits, including birthday gifts and support for personal occasions.
- Full social, health, and unemployment insurance in accordance with Vietnamese labor law.
4. Interview Locations
Hanoi:
98 Son Tay Street, Ba Dinh District, Hanoi
Ho Chi Minh City:
55 Cach Mang Thang 8 Street, Ben Thanh Ward, Ho Chi Minh City
5. Contact Information
Email: tuyendung@a25hotel.com
Recruitment Hotline:
- Hanoi – Sapa – Ha Long: +84 906 239 925
- Ho Chi Minh City – Da Nang: +84 964 468 325
