Vinpearl Landmark 81

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. 

Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. 

Supervises all kitchen areas to ensure a consistent, high quality product is produced. 

Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 

Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

• Competitive salary & Service charge
• 16 annual leave days per year
• 05 working days per week - 2 days off per week
• To be entitled to the prescribed insurance, including health insurance, social insurance, and unemployment insurance.
• 13th salary month.
• Training and career development by MARRIOTT INTERNATIONAL.
• Employee discount rates for Room and F&B at Marriott Hotel.

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.