LOTTE HOTEL VIỆT NAM ★ 3.8

Assist the Executive Chef / Executive Sous Chef in managing the daily kitchen operations of Canvas Restaurant, ensuring the highest standards of food quality, hygiene, creativity, cost control, and guest satisfaction. The role is responsible for buffet and international cuisine operations, menu development, team supervision, and maintaining operational excellence in accordance with hotel standards.

Responsibilities:

• Support the overall kitchen operations of the International Buffet Restaurant.
• Assist in menu planning, recipe development, food presentation, and menu costing.
• Develop innovative dishes and seasonal promotions aligned with market trends and guest preferences.
• Ensure consistency in food quality, taste, portioning, and presentation standards.
• Supervise food preparation and maintain excellent culinary techniques at all times.
• Monitor food cost, wastage control, and efficient utilization of ingredients.
• Coordinate and support special events, themed dinners, and promotional activities.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, and culinary trends.
• Ensure full compliance with HACCP, food hygiene, sanitation, and safety regulations.
• Maintain cleanliness and proper maintenance of kitchen equipment and work areas.
• Supervise, train, coach, and motivate kitchen team members to enhance performance and productivity.
• Assist in manpower planning, scheduling, and departmental budget control.
• Ensure all team members maintain proper grooming, hygiene, and professional appearance standards.
• Work closely with other departments to ensure smooth operations and excellent guest experiences.
• Handle guest feedback and operational issues professionally and efficiently.
• Support sustainability initiatives by maximizing food utilization and minimizing waste.
• Ensure hotel assets are protected and participate actively in fire and life safety procedures.
• Perform any other duties assigned by Hotel Management.

• 02-month probation period with full salary and 100% service charge entitlement.
• Full social, health, and unemployment insurance coverage in accordance with Labor Law, plus 24/7 health insurance for employees and eligible family members.
• Annual leave, annual health check-up, and additional benefits in accordance with hotel policies.
• Duty meals, uniforms, and professional staff facilities provided by the hotel.
• Professional, dynamic, and international working environment.
• Excellent career development and long-term growth opportunities

• Diploma or Vocational Certificate in Culinary Arts, Kitchen Management, or related field.
• Minimum 3 years of culinary experience, including at least 1 year in a supervisory role within international hotels or upscale restaurants.
• Strong experience in Buffet, All-Day Dining, and International Cuisine.
• Solid understanding of kitchen operations, food costing, and inventory management.
• Good leadership, organizational, and team management skills.
• Strong problem-solving and communication abilities.
• Knowledge of HACCP and food safety standards.
• Ability to work under pressure in a fast-paced environment.
• Passionate, creative, flexible, and quality-oriented mindset.