Nutrition Management & Menu Development

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  Coordinate with the Operations Department, Head Chefs, and relevant departments to develop, review, and improve menus in line with Korean clients’ taste preferences, nutritional needs, and requirements.
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  Calculate portion sizes, calorie intake, and nutritional composition to ensure an appropriate balance of nutrition, quality, and cost.
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  Monitor compliance with portion standards, food preparation processes, and service standards at assigned kitchens.

Korean Client Service

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  Welcome clients, inspection teams, VIP delegations, and support food tasting sessions and menu evaluations.
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  Provide clients with consultation on menus, nutritional values, and appropriate improvement options based on their actual needs.
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  Maintain and develop relationships with Korean clients at assigned kitchens.
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  Conduct periodic surveys to collect client feedback, understand their needs, and assess their level of satisfaction.
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  Receive and handle feedback and complaints regarding meal and service quality, coordinating with relevant departments to resolve issues effectively.

Service Quality Control

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  Inspect the quality of ingredients, dishes, and meal portions before they are served to clients.
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  Conduct sensory evaluations of dishes in terms of taste, color, presentation, and suitability for Korean clients’ preferences.
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  Coordinate with Head Chefs, Managers, and the Operations Department to implement solutions aimed at improving service quality.
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  Monitor compliance with the company’s regulations and operational standards.

Reporting & Continuous Improvement

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  Consolidate and analyze the results of client satisfaction surveys.
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  Prepare periodic reports on meal quality, client feedback, and arising issues.
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  Recommend solutions to improve service quality, menus, and operational processes in order to enhance the client experience.
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  Perform other duties as assigned by the direct Manager.

Requirements

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  Female candidates, preferably between 25 and 30 years old.
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  Minimum of 2-3 years of experience as a Nutritionist, Food QA/QC professional, or in an equivalent position.
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  Candidates with previous experience in F&B companies, industrial catering, restaurants, hotels, or Korean manufacturing plants are preferred.
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  Presentable appearance with the ability to communicate in English or Vietnamese.
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  Knowledge of nutrition, menu development, and food quality control.
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  Knowledge of food safety and hygiene standards, HACCP, ISO 22000, occupational safety regulations, and fire prevention and firefighting requirements is an advantage.
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  Strong communication and customer service skills, with the ability to handle situations tactfully.
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  Service-oriented mindset with a strong focus on customer experience; a business-oriented mindset is an advantage.
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  Proficiency in office applications, with the ability to prepare reports and analyze data.
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  Proactive, responsible, and committed to continuous improvement.
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  Agile and flexible, with willingness to travel between assigned canteens.
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  Ability to work independently, collaborate effectively across departments, and perform well under pressure.

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  The primary working location is Hai Phong, with other locations assigned according to the company’s operational requirements.
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  Candidates must be willing to travel between canteens based on the company’s arrangements.
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  Working hours follow the operating hours of the assigned canteen.

Benefits

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  Salary is determined based on the candidate’s capabilities and qualifications.
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  The company covers 100% of work permit expenses.
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  Employees receive 100% of their salary during the probation period.
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  13th-month salary bonus, business performance bonus, performance-based incentives, and bonuses for public holidays and Tet holidays.
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  Social insurance contributions are based on the employee’s applicable job grade.
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  Full statutory benefits in accordance with applicable regulations.
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  Health check-ups and healthcare support, financial assistance in times of difficulty, employee engagement activities, and other benefits in accordance with company policies.
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  Opportunity to work in a data-driven organization where decisions are made based on data, with broad opportunities for professional development across the organization.
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  A people-centered working culture where employees are considered a core foundation of the organization.

Contact: Nga Nguyen