Fine Dining Careers

Advise and serve wine, build and manage the cellar, design food-and-wine pairings and train the team at the Maison Vie fine-dining restaurant. Two-month probation, a labour contract and full benefits per Vietnamese labour law. Split-shift schedule: 9:00/10:00 – 14:00/14:30 and 16:00/16:30 – 22:30. Base salary: VND 25–30 million/month (excluding service charge & tips).

Sommelier certification/experience • Strong English communication • Professional wine sales & upselling • Excellent communication, smooth coordination with FOH and the kitchen • Passion for wine, creative thinking in pairing and cellar-management ability.

Run daily operations, manage the front of house (FOH), revenue and guest experience, and recruit, train and lead the team at Maison Vie. Two-month probation, a labour contract and full benefits per Vietnamese labour law. Split-shift schedule: 9:00/10:00 – 14:00/14:30 and 16:00/16:30 – 22:30. Base salary: VND 20–30 million/month (excluding service charge & tips).

Experience managing a fine-dining restaurant • Strong English communication • Professional sales mindset & revenue optimisation • Excellent communication and leadership, close FOH–kitchen coordination • Passion, creative thinking and management ability.

Take full charge of the kitchen: build menus, control quality and cost, manage and train the brigade and coordinate closely with FOH. International candidates are welcome. Two-month probation, a labour contract and full benefits per Vietnamese labour law. Split-shift schedule: 9:00/10:00 – 14:00/14:30 and 16:00/16:30 – 22:30. Base salary: VND 40–55 million/month (excluding service charge & tips).

Head-chef experience in French/fine-dining cuisine • Creative menu development • Kitchen management and cost control • English and French communication • Close coordination with FOH • Passion, discipline and leadership • International candidates welcome.

Lead the service team during each shift, uphold fine-dining service standards, care for VIP guests and coordinate smoothly with the kitchen. Two-month probation, a labour contract and full benefits per Vietnamese labour law. Split-shift schedule: 9:00/10:00 – 14:00/14:30 and 16:00/16:30 – 22:30. Base salary: VND 12–15 million/month (excluding service charge & tips).

Fine-dining service and team-leading experience • Good conversational English • Professional sales & upselling • Solid FOH expertise, good coordination with the kitchen • Passion, creative thinking and team-management aptitude.

Welcome and see off guests, manage reservations by phone/email/online channels, arrange seating and coordinate smoothly with the service team at the Maison Vie fine-dining restaurant. Two-month probation, a labour contract and full benefits per Vietnamese labour law. Split-shift schedule: 9:00/10:00 – 14:00/14:30 and 16:00/16:30 – 22:30. Base salary: VND 10–15 million/month (excluding service charge & tips).

Professional, warm and well-groomed presence • Good conversational English • Strong phone and email communication • Familiarity with reservation systems is a plus • Smooth coordination with the service team • Passion for high-end hospitality.

Serve guests to fine-dining standards, introduce dishes and wines, and ensure a flawless guest experience. Two-month probation, a labour contract and full benefits per Vietnamese labour law. Split-shift schedule: 9:00/10:00 – 14:00/14:30 and 16:00/16:30 – 22:30. Base salary: VND 8–10 million/month (excluding service charge & tips).

A love for F&B • Conversational English • Good sales and communication skills • Familiar with FOH duties, coordinates with the kitchen • Passionate, eager to learn and service-minded.

Support the head chef in running the kitchen, supervise preparation and quality, train staff and deputise when needed. Two-month probation, a labour contract and full benefits per Vietnamese labour law. Split-shift schedule: 9:00/10:00 – 14:00/14:30 and 16:00/16:30 – 22:30. Base salary: VND 20–30 million/month (excluding service charge & tips).

Fine-dining kitchen experience • Solid technique and creative thinking • Supports kitchen management • Good conversational English • Coordinates with FOH • Passion, responsibility and a drive to grow.