Organization- Hyatt Regency Nha Trang
Summary
- In charge the menu planning, food cost control, and fresh, market-driven offerings that reflect the outlets concept and guest preferences.
- Supervises kitchen operations and staff to ensure consistent quality, efficiency, and adherence to hygiene and nutritional standards.
- Actively engages in team coaching, innovation, and guest satisfaction while reinforcing Hyatts values and responding to guest feedback.
Qualifications
Ideally with a university degree or diploma in Culinary management.
Minimum 2 years of work experience in a similar managerial role at an international branded hotel.
Fluency in spoken and written English required.
Strong interpersonal skills, good problem solving and administrative skills.
