GM HOSPITALITY GROUP

• Execute culinary dishes with precision and creativity, maintaining the highest standards of quality and presentation

• Work closely with the Executive Chef to ensure seamless kitchen operations and consistency in food preparation.
  
  
• Lead and mentor a team of commis chefs and kitchen assistants, fostering a culture of learning, excellence, and teamwork.

• Contribute to menu planning and development, bringing fresh ideas and culinary trends to the table.

• Adhere to all food safety and hygiene standards, ensuring a clean and organized working environment at all times.

• Efficiently manage food costs, portion control, and wastage to maximize profitability while maintaining quality.

• Participate in training sessions and workshops to enhance culinary skills and stay updated on industry trends.

• 12 annual leaves per year, 01 leave for your birthday

• Working 9.5 hours per day, 5 days per week

• Social insurance, medical insurance, unemployment insurance

• 24/7 health care and accident insurance during the term of labour contract

• Annual staff outing

• Accor Training & Career Development

• Proven experience as a Chef de Partie or equivalent role in a hotel or fine dining establishment.

• Culinary degree or diploma preferred.

• Strong knowledge of various cuisines, cooking techniques, and international culinary trends.

• Excellent leadership, communication, and interpersonal skills.

• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.

• Flexibility to work evenings, weekends, and holidays as required.

• Knowledge of HACCP and food safety standards.

• Passion for culinary excellence and a commitment to continuous learning and development.

For enquiries, email nhi.phamnguyenhai(a còng)accor.com (Ms. Nhi - T&C Coordinator) or minh.do(a còng)accor.com (Assistant T&C Manager)