Holiday Inn & Suites Saigon Airport

1. To ensure top quality foods at all times, conduct daily briefings with subordinates, follow up and enforce training plan. Schedule kitchen employees according to business needs. Maintain control of all food related expenses & food cost.

2. To coordinate, train and applies Work safety standards, Implement and maintain the highest Food Safety & Hygiene(HACCP) requirements at all times, innovative buffet set up’s, involved in creating new culinary trends. Strive for the highest standards.

3. Responsible of the kitchen equipment and machinery, coordinates its maintenance, cleaning and maintain good conditions of the facilities. To monitor and check the temperature of Walk in Coolers (Freezers & Fridge) prepare defect list for the engineering- maintenance department.

4. To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. To place the orders to the store.

5. To check the correct temperature and follow recipes according to Hygiene standards

6. To coordinate the preparation of E.O, according to what has been issued by catering-sales / banqueting department all event orders in advance.

7. To keep a fluent communication with the F&B service staff, in order to reach a good coordination between both departments.

8. Responsible for kitchens inventory & expenses

9. To train and develop the staff according to the human resources procedures and the quality guide provided. As well prepare all the mise en place for all functions

10. To analyze the quality index and the customer’s comments and to set up corrective actions and improvement plans.

11. To carry out duties and tasks as assigned by the supervisor.

• International working environment with friendly & fun atmosphere
• 5 working-day/week
• Full Social, Health and Unemployment Insurance
• 24/7 Accident Insurance
• International Training programs
• Uniform and Laundry
• Duty meals

A formal training in a five star Western Kit. of a top five star Hotel or a certified W. Cooking school (Apprenticeship)

Vietnamese - Excellent level, written & spoken

English - Basic level, written & spoken

Good knowledge in Western / Vietnamese  style

Buffet’s, Set Menu, Cocktails & Coffee Breaks

Control of food cost

Buffet set ups– presentation & replenishment

At least 2 years in international hotels

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