Responsibilities
- Apply Six Senses Vision and Values in all tasks and uphold brand standards in communication and service.
- Oversee daily kitchen operations including scheduling, training, and supervising kitchen and stewarding teams. Support food preparation, ensure quality and hygiene, and assist with menu planning, recipe creation, and cost control in collaboration with the Executive Chef.
- Coordinate food and supply orders, manage inventory, and ensure equipment is maintained to safety standards.
- Engage with guests professionally, handle feedback, and ensure a high level of satisfaction.
- Work cross-functionally with departments such as F&B, Finance, and Front Office. Promote teamwork, delegate tasks effectively, and support host development through training and performance reviews.
- Maintain food safety, hygiene, and sustainability standards. Adapt to operational needs and complete assigned duties as required.
Requirements
- Diploma or degree in Culinary Arts or Hotel Management
- Minimum 5 years of kitchen experience, ideally in luxury hospitality
- Strong culinary knowledge, including menu planning and food safety
- Excellent English communication skills
- Able to lead diverse teams and multitask under pressure
- Proficient in MS Office and Outlook
- Physically fit and able to work flexible hours
This position is open for Vietnamese candidates only!