A competitive salary package with performance pay and annual bonus.
Working hours: as per duty roster.
Direct all culinary and associated activities throughout the restaurants from pre-opening to operation.
Create and manage Vietnamese menu development and presentation, strives to exceed guest expectation and take the culinary team.
Responsible for all galley employees, food planning, purchasing, inventory management, quality control, hygiene/safety standards, delivery of diverse cuisines and optimum gastronomic experience of guests.
Should you are interested in this vacant position, please send your CV to email: hoa.doan@tmgroup.vn.