A by TUNG

• Accountable for the quality, consistency and production of the restaurant kitchen.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
• Works with team to improve guest and associate satisfaction while maintaining the operating budget.
• Must ensure sanitation and food standards are achieved.
• Develops and trains team to improve results.
• Ensuring Culinary Standards and Responsibilities are Met for Restaurant
• Leading Kitchen Team
• Establishing and Maintaining Restaurant Kitchen Goals
• Ensuring Exceptional Customer Service
• Managing and Conducting Human Resource Activities
• Additional Responsibilities

• Competitive salary & Service charge
  
• 14 annual leave days per year
• 05 working days per week - 2 days off per week
• To be entitled to the prescribed insurance, including health insurance, social insurance, and unemployment insurance.
• PVI premium insurance
• 13th salary month.
• Training and career development by MARRIOTT INTERNATIONAL.
• Employee discount rates for Room and F&B at Marriott Hotel.

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.