JW Marriott ★ 4.1

DUTIES:

• Support the Executive Chef in managing daily kitchen operations, ensuring smooth service and compliance with Marriott standards.
• Supervise kitchen team performance, food production, hygiene, and safety practices.
• Control costs, stock, and purchasing while maximizing quality and profitability.
• Assist in budgeting, reporting, planning, and achieving departmental targets.
• Train, manage, and develop team members; support recruitment and performance management.
• Monitor market trends, improve efficiency, and contribute to menu and marketing plans.
• Ensure excellent guest service, handle complaints, and maintain high satisfaction levels.
• Coordinate with other departments and ensure compliance with hotel policies, safety, and procedures.

• Bachelor’s degree or foreign equivalent degree in Hospitality Management, Gastronomy, or related field.
• at least 10 years of kitchen operations experience, including at least 3 years as Sous Chef or 1 year as Executive Sous Chef in a quality hotel/resort.
• Strong knowledge of culinary operations (Asian, Western, pastry) and hotel standards.
• Creative, detail-oriented, and passionate about high-quality food and guest service.
• Good communication skills; fluent in Vietnamese and English.
• Strong leadership, organization, and decision-making abilities.
• Proficient in Microsoft Office (Word, Excel).
• Positive, well-groomed, and professional attitude.
• Team player with strong ownership, flexibility, and reliability.
• Able to work under pressure and travel when required.
• Certified in First Aid and Fire Safety.

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