Current Opportunities

PRODUCTION SUPERVISOR
26/7F Vo Thi Hoi, Xuan Thoi Dong, Hooc Mon, Ho Chi Minh City, Vietnam
Job Description:
  • Do you want to be a part of Vietnam’s rapidly growing craft beer scene?
  • How would you like to work for a leader in this new market?

Pasteur Street Brewing Company is looking for a PRODUCTION SUPERVISOR to help us grow and develop.

You will be in charged:

At-Line Supervision: 45%                              Quality Assurance/Inventory Control: 20%

Staff Training : 15%                                         Cleaning Equipment: 10%

Administrative Duties: 10%

You can see detail duties and responsibilities for this position in here.

 

Job Requirements:

- A solid team leader who is capable of inspiring and training others to make the best beer possible. 
- We would prefer someone with a couple years of beverage manufacturing experience and/or commensurate education, but can train the right candidate for the job.
- Passion is the number one quality that we are looking for. 
- Nationality: Vietnamese

RESTAURANT SUPERVISOR – HA NOI
No. 1 Au Trieu Street, Hang Trong Ward, Hoan Kiem District, Ha Noi
Job Description:
Saler Range: 8 – 10 million vnd
DUTIES AND RESPONSIBILITIES
  • Dress properly in accordance with the uniform standards and maintain a hygienic grooming on duty.
  • Ensure work station are always prepared and set up according to standards.
  • Maintain good appearance and standards of hygiene at all times.
  • Make sure that all drinks are in accordance with list specifications, properly presented, before being served.
  • Display warm smile and counters manner while dealing with guests provide prompt service to guests.
  • Clean all glasses and other items needed before putting them into use. To be responsible for the breakage and loss of such items.
  • Be responsible for all shortages, and maintaining par stock.
  • Put forward suggestions of creativity, for better performance and achievement.
  • Ensure that best services are given to guests and cooperate with other outlets.
  • Aim constantly to increase beverage revenue.
  • Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
  • Report all equipment problems and bar maintenance issues to Assistant Restaurant Manager.
  • Perform all assigned duties in an efficient and technically correct manner follow the Management policy, restaurant rules & regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
  • Attend all meetings as requested.
  • Follow up beer, wine, juice and inventory order.
  • Maintain a balanced stock inventory and control release.
  • Follow up  and  plan maintenance schedule to ensure machines & equipments in good condition and trouble shooting proposal.
  • Assisting in staff training & refresh training to ensure the quality of services is maintained and developed
  •  Managing team whenever  the taproom manager not being around
  • Handle other task when assigned by the company.

 

Job Requirements:

- Candidate must possess at least a College Degree, Bachelor's Degree, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Marketing or equivalent.
- Required skill(s): Microsoft Excel, Word Perfect.
- Excellent communication skill in both of Vietnamese and English.
- Must have a positive attitude and work well with other team members
- At least 1 year(s) of working experience in the related field is required for this position.
- Preferably Senior Staff/Team Leader/Supervisors specializing in Food/Beverage/Restaurant Service or equivalent.
- Full-Time position(s) available.

KITCHEN LEAD – HA NOI
No 1. Au Trieu, Hang Trong, Hoan Kiem, Ha Noi
Job Description:
Salary Range:  10 – 15 million  VNĐ
 Job Description:
  • Accomplishes all kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
  • Be able to contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
  • Be responsible to Profit and Loss of the all the kitchens and directly explain to GM
  • Be responsible to roster and cross-training for all staffs to help them have enough knowledge to contribute the best for company
  • To maximize the revenue and minimize the expenses by using up all resources of man power, extra materials, suppliers in order to have the best profit target.
  • To ensure that adequate inventories of food and beverages and equipment of all the kitchens in nationwide are maintained
  • Recommendation on revision in pricing of food and beverage items based on costs, competition, etc…
  • Be responsible to give appraisal to team members to get them developing or promoted
  • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organization
  • Be responsible for menu planning
  • Be responsible for staffing and scheduling Supervise and Schedule
  • Be able to set up a new kitchen at a new restaurant
  • Be able to determine production schedules and staff requirements necessary to ensure timely delivery of services.
Job Requirements:

- Having a good general standard of education and graduated in Hospitality is a plus
- Having exemplary culinary skills
- Having good communication skills, time management skills, leadership skills and basic accounting skills in order to run a kitchen successfully
- The ability to work under pressure
- High standards of cleanliness and hygiene
- The ability to handle multiple tasks at once
- Creativity and imagination for food presentation
- Good command of English
- Minimum 3 year experience in similar position in international environment.
- Certificate/Diploma

KITCHEN LEAD – DISTRICT 7
No 67 Le Van Thiem, Tan Phong, District 7, Ho Chi Minh, Viet Nam
Job Description:
Salary Range:  10 – 15 million  VNĐ
 Job Description:
  • Accomplishes all kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
  • Be able to contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
  • Be responsible to Profit and Loss of the all the kitchens and directly explain to GM
  • Be responsible to roster and cross-training for all staffs to help them have enough knowledge to contribute the best for company
  • To maximize the revenue and minimize the expenses by using up all resources of man power, extra materials, suppliers in order to have the best profit target.
  • To ensure that adequate inventories of food and beverages and equipment of all the kitchens in nationwide are maintained
  • Recommendation on revision in pricing of food and beverage items based on costs, competition, etc…
  • Be responsible to give appraisal to team members to get them developing or promoted
  • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organization
  • Be responsible for menu planning
  • Be responsible for staffing and scheduling Supervise and Schedule
  • Be able to set up a new kitchen at a new restaurant
  • Be able to determine production schedules and staff requirements necessary to ensure timely delivery of services.
Job Requirements:

- Having a good general standard of education and graduated in Hospitality is a plus
- Having exemplary culinary skills
- Having good communication skills, time management skills, leadership skills and basic accounting skills in order to run a kitchen successfully
- The ability to work under pressure
- High standards of cleanliness and hygiene
- The ability to handle multiple tasks at once
- Creativity and imagination for food presentation
- Good command of English
- Minimum 3 year experience in similar position in international environment.
- Certificate/Diploma