Kitchen Coordinator / Điều phối viên Bếp

MAIN DUTIES:

• Co-ordinates functions and activities with regional, divisional and corporate staff as appropriate

• Work with the kitchen team to produce food for the unit to a high standard on a daily basis.

• Take responsibility for the daily paperwork with regards to ordering.

• Assist the Head Chef with ordering and menu planning.

• According to the instructions lay down by the management.

• Cover all duties normally assigned to the Head Chef in his/her absence.

• Carry out any reasonable requests made by your line manager

• Assist in any of the kitchens; this may require assistance within or outside normal working hours.

• Report and where possible take action about customers complaints and compliments.

• Ensures highest level of guest satisfaction by providing quality guest services and amenities within corporate standards.

• Training staff about HACCP, SOP, Brand standards, Services, Kitchen English

• Receiving: co-ordinates with Purchasing team to check quality, quantity of goods

• Work from Monday to Friday, with 2 days off (Saturday & Sunday) per week.
• Competitive salary and performance-based bonuses.
• Full benefits according to Labor Law (Social Insurance, Health Insurance, Unemployment Insurance).
• Professional working environment with opportunities for learning and development.

Minimum of a high school diploma; additional certification in hospitality or supply chain is a plus.

1-2 years of experience in a similar coordination, storekeeping, or administrative role within a hotel, restaurant, or large-volume kitchen.

Exceptional organizational and time-management skills with a keen eye for detail.

Strong numerical and basic computer skills (proficient in MS Excel, Word, and inventory software).

Good communication skills in Vietnamese and basic English.

Ability to work under pressure in a fast-paced, hot environment.

Trustworthy, proactive, and a strong team player.