Trung Nguyên Franchising

- Develop new menu options based on seasonal changes and customer demand.

- Assist with the preparation and planning of meal designs always up to 5-stars standards.

- Ensure that kitchen activities operate in a timely manner.

- Monitor and record inventory, and if necessary, order new supplies.

- Enforce hygiene standards and HACCP.

- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

- Adhere to and implement sanitation regulations and safety regulations.

- Manage kitchen team in chef de cuisine’s absence.

- Resolve customer’s problem and their special requests.

- More details will be discuss during interview

- Attractive salary and bonus

- Health insurance and Social insurance regulated by Vietnam Labor Law

- Professional, dynamic working environment

- Advanced Culinary Skills, Leadership Experience.

- Requires a minimum of 2-3 years in the profession (Quality Hotels and Restaurants).

- Must be able to read and speak English clearly.

- Must be a serious professional and take pride in their work. Adherence to the Company Rules and Regulations is a must for success in the job.

- Strong administrational skills, team player, open-minded and flexible.

- Must be proficient with Word, Excel, Outlook, PowerPoint and computers in general.