Head of Kitchen

1. Strategic & Operations Management

Develop the overall culinary strategy, operational direction, and business plans for the Kitchen Division across the A25 Hotel system.
Manage, supervise, and coordinate all kitchen operations across the hotel chain, ensuring consistency, efficiency, and compliance with company standards.
Develop, standardize, and continuously improve kitchen operating procedures, recipes, food preparation methods, ingredient specifications, and quality standards.

2. Quality & Cost Management

Monitor and ensure food quality, presentation, and service standards across all properties.
Ensure full compliance with food safety, hygiene, occupational health & safety, and fire prevention regulations.
Control Food Cost, raw material consumption, waste levels, and recommend solutions to optimize costs while maintaining product quality.

3. Menu Development

Develop, improve, and standardize menus in line with the Company's business strategy and each hotel's operating model.
Research culinary trends and introduce new menu concepts to enhance guest satisfaction and increase revenue.

4. People Management

Develop the organizational structure and workforce plan for the Kitchen Division across the hotel system.
Recruit, train, coach, evaluate, and develop Head Chefs, Sous Chefs, and kitchen staff.
Build succession plans, evaluate employee performance, and recommend reward and disciplinary actions in accordance with company policies.

5. Inspection & Continuous Improvement

Conduct regular and surprise inspections of kitchen operations across all hotels to ensure compliance with operational procedures, food quality standards, and service requirements.
Analyze operational performance and recommend continuous improvement initiatives to enhance productivity, quality, and business efficiency.

6. Cross-functional Collaboration & Reporting

Collaborate with other departments to support culinary promotions, hotel openings, special events, and new business projects.
Prepare periodic reports, operational analyses, and other assignments as required by the Management.

Male/Female, 30–50 years old.
College or Bachelor's degree in Culinary Arts, Hospitality Management, Restaurant Management, or related disciplines.
Minimum 5 years of experience in culinary operations, including at least 2 years in a kitchen management role within hotels or restaurant chains.
Strong knowledge of kitchen operations, Food Cost control, recipe standardization, inventory management, and food safety regulations.
Proven leadership, people management, coaching, planning, and organizational skills.
Strong managerial mindset with excellent analytical, problem-solving, and decision-making abilities.
Able to work effectively under pressure and adapt to a fast-paced operating environment.

Competitive salary: VND 25–45 million/month (negotiable based on qualifications and experience).
Annual salary review.
Seniority bonus: From the 13th month onward, receive an additional 1% seniority allowance for each completed year of service.
Excellent career advancement opportunities.
Accommodation provided for employees relocating from other provinces.
Free meals during working shifts.
Weekly, monthly, annual, and special performance bonuses.
Employee welfare benefits including birthdays, weddings, bereavement support, and other company care programs.
Full Social Insurance, Health Insurance, and Unemployment Insurance in accordance with Vietnamese labor laws.

Recruitment position