People • Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers • Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues • Train colleagues to make sure they deliver with compliance and to the standards we expect • Drive a great working environment for teams to thrive - linking up departments to create sense of one team • Promote teamwork and quality service through daily communication and coordination with other departments • Recommend or initiate any HR related actions where needed • Communicates Food and Beverage safety audit reports, and issues recommendations to improve Food safety standards. • Responsible for maintaining high food quality. • Follow Risk Management checklist form and follow the implement issue. • Communicates possible problem areas to the manager. • Responsible for ensuring that training of kitchen personnel and food service personnel are carefully monitored. Financial • Help create the department's annual budget and the setting of departmental goals • Monitor budget and control expenses with a focus on food, beverage, and labour costs.... • Assists in analyzing and controlling food wastage and food cost. Guest Experience • Responsible for health and safety regulation enforcement and maintaining a clean and safe kitchen, by conducting regular audits. • Responsible for ensuring that all F&B personnel are aware and fully trained on the food safety standards of the hotel. Responsible Business • Leads the hotel in the implementation of the Food Safety Management Systems. • Ensures that all procedures from Ordering, receiving, storing, preparing and issuing all food products are strictly adhered to by the Food and Beverage Department. • Holds meetings to highlight success and problem areas in the food and beverage safety issues. • Conduct inspections and enforce adherence to laws and regulations governing the health and safety of individuals to improve worker productivity. • Possess a recognized local qualification as well as any legal requirement such as Professional Certificates or Licenses • Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety. • Other ad-hoc duties - unexpected moments when we have to pull together to get a task done • May assist with other duties as assigned by management1. Education: Diploma or Vocational Certificate in Culinary Skills or related field. 2. Service years in the field : 3 years experience as a chef or an equivalent combination of education and experience 3. Service years in supervisor/manager level: 4. Knowledge and skills: Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. Problem solving, reasoning, motivating, organizational and training abilities. 5. Language: Good English 6. Preferred (if required)• Competitive salary • Service charge • Social Insurance as law • Bao Viet Health insurance for personal and family • 24/7 Accident Insurance • Rest & Relaxation Allowance per 3 months • Relocation assistance • Repatriation allowance • Home Leave allowance • Housing, uniform, meal and transportation are provided by the resort • Gym room