Rice Market Chef de Cuisine - Bếp Trưởng Bếp Rice Market

• ​Create an identity for the Rice Market, which harmoniously blends the Multi-sensory and Culinary themes incorporating both Vietnamese and Chinese Cuisines as well as the key components of Fresh Seafood and Rice
• ​​Creativity, Leadership, Organizational Skills and Advanced Planning in conjunction with the Executive Chef /Executive Sous chef will be a key part of your daily focus to maintain Operational Excellence.
• ​​Lead by example and Leverage your Culinary Skills and those of your team in a healthy work environment to provide our Guests with uniquely Regent moments
• ​​As a Market Leader in your Field, you will immerse our Guests in rich food experiences leaving lasting Impressions by bringing Regents Taste Gallery Philosophy to life on a plate
• ​​Continuously identify market needs, trends, and ensure that all menu offerings reflect these as well as Regents Taste Gallery Philosophy
• ​​Constantly drive and motivate your team to create specific WOW moments of surprise and delight for our Guests
• ​​Daily interaction with Guests to provide a high level of bespoke Personalized Menus and Service for all Culinary Offerings which reflect the Guests needs and Sense of Occasion
• ​​Strive to ensure the Rice Market is recognized as one of Vietnams Premier and Leading Dining Venues
• ​​Curiosity to Explore - To Curate your own Signature Range of Inspiring Discoveries for our guests which meet and exceed their needs. This is reflected through your offering in line with the Regents Taste Gallery Philosophy
• Other tasks will be discussed during the interview

• Insurance as labor law
• At least 14 annual leave, 2 day off per week
• Relocation, repatriation allowance
• Rest and relaxation, Home leave allowance
• Accommodation, uniform, transportation and meals are provided
• Service charge as revenue
• International working environment
• Healthcare insurance for personal at least 6 months and for family after working 2 years
• 24/7 accident insurance

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 2 years minimum in five-star hotel or fine dining restaurant.
• Service years in supervisor/manager level
• 2 Years previous experience in same position
• Working with multi-cultural teams
• Be aware of all Health, Safety and Fire regulations and abide by their terms
• Maintain high standards of personal hygiene at all times
• Demonstrate proper and safe usage of all kitchen equipment
• Ensure that full uniform is worn at all times
• Support and adhere to the equal opportunities policy of the company
• English

Hotline: 0919 290 709 (Phòng Nhân sự)