LA VELA SAIGON HOTEL

Ensure smooth day to day running of the Hotels kitchens including a la carte, buffet and MICE.

Create menus for a la carte, buffet and MICE inline with market trends and demand.

Understand concept development with an eye for detail and creativity.

Be responsible for food quality consistency.

Maintain standard recipes, up-to-date costs, purchasing specifications, carry out inventory.

Follow all instructions for safety guidelines for all equipment used.

Thorough understanding of HACCP guidelines.

Employee benefit card offering discounted rates in Accor Hotels worldwide.

Develop your talent through learning programs by Academy Accor.

Opportunity to grow within your property and across the world!

Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities, like Planet 21.

High energy and always gives maximum effort.

Is well informed about all aspects of the job and has a minimum of three years experience as an Executive Chef.

Collaborative spirit with strong entrepreneurial skills.

Flexible and able to embrace change effectively and positively.

Writes, speaks, and presents with clarity.

Leadership, learning and development management capability.

Successful pre-opening experience is a plus.