Liberty Central is a domestic hotel brand combining international quality with Vietnamese flair. Embracing a fresh, urban design, Liberty Central is a bold evolution that offers all the comfort and reassurance of an international brand with distinct touches of Vietnamese culture. With an ambitious vision for Vietnamese hospitality, Liberty Central pursues its own personal style that evokes an atmosphere of comfort and familiarity.
Being recognized for its premium quality and convenient locations, Liberty Central appeals to both international and domestic travelers who seek high standards of quality and comfort combined with distinct local style. They are modern individuals who select brands that reflect their lifestyle and desire the convenience of facilities that support work and encourage leisure. Understanding the traveler’s need for efficiency and peace-of-mind, every hotel under the brand of Liberty Central delivers a calming ambiance and harmonious experience at every stage of the guest journey

• To control and manage the entire kitchen’s operations.
• To set up plan and detail working schedule for department (monthly, quarterly, annually).
• To ensure all food are prepared, cooked and served as per hotel standards.
• To ensure all in coming goods must be prepared as per hygiene standards. Goods that are not subjected to immediately use must be stored as per procedure, preventing from any loss and must be get in used within allowed limit.
• To regularly check the food processing and decorating in the kitchen as well as on the guest table.
• To ensure kitchen staff must apply the correct recipe, established food processing procedure. The dishes must be decorated as per sample (if any), or looked attractive, beautiful and clean.
• To ensure all equipment: fridge, cold store, knife, chopping board, etc… are all clean at all times and be ready for using.
• To regularly check the hygiene of the kitchen, labour safety to wipe out germs as well as potential accident cause.
• To implement regulations of Tourism Department on sample storage.
• To keep track of supplying of meals and drinks for hotel staff in terms of hygiene, quality and variety.
• To ensure the food safety and hygiene in preservation, processing and serving. To regular communicate knowledge on food safety and hygiene to each of kitchen staff.
• To buid up and develop measure on safety of fire prevention and ensure all employee know and implement this well.
• To train Kitchen staff at the hotel. To organize Kitchen personnel.

• To attend meetings at the hotel, as well as host the periodic meeting with kitchen staff.
• To find the way to communicate information to kitchen staff and get feedback.
• To search, reference and disseminate professional documents in magazines, internet to enhance knowledge and improvement. To join all training course held by the hotel and companies to improve the skills.
• To conduct training to improve skills, mindset on hygiene for kitchen staff.
• To build up successor manpower for hotel.
• To evaluate subordinates on their strength, weaknesses, development possibilities.
• To check all works of steward, canteen staff as well as canteen’s facilities.