HSE Specialist

Civil Quantity Surveyor

• Cost estimate
• Cost management at post-contract stage
• Take-off quantity
• BQ preparation
• Tender document preparation
• Bidding evaluation

Merchandise - Purchasing Staff

Electrical, Automation, SCADA Engineer

Field Sales Executive (Chinese Speaking)

Nhân viên hành chính văn phòng, kinh doanh

• Giɑo tiếp tốt
• tự tin
• thích ứng nhanh
• hɑm học hỏiB Tin học văn phòng

Giám đốc điều hành

• Marketing
• Autocad
• Hotel
• Email

Graphic Designer

Chief Accountant

Sale / Customer Services

• Convince Customer
• B2B
• Customer Service
• Time Management
• Solve Problem
• Leadership

R&D, Qa/qc, Chemist

Senior EHS&S

After sales service / Refrigeration / Bảo hành / Dịch vụ kỹ thuật

• Persuasion and negotiation
• Time Management
• Teamwork
• Work independently
• Planning
• Problem Solving

Safety Engineer

• Effective communication
• Effective organizational
• Be honest
• Respectful

Sales Director

• Plan
• Travel
• Merchandising
• Email
• Human resources
• Coaching

Senior Merchandiser

General Director

Telecommunication electronic

• • Reading electronic schematics and making PCB by Altium designer sofware
• Embedded programming microcontroller in C language
• • Design testing and fixing electronic circuit

Restaurant Manager

Warehouse Management (Quản Lý Kho Vận)

• Problem Solving
• Communication
• Persuasion and negotiation

Accountant / Control and Payment Analyst

Executive Assistant

Quality Control Executive

Vietnam Airfreight Pricing Manager

MT Key Account Manager

Language Center Manager

• Good relationship with Ministry of Education HCM
• Training

Area Sales Manager, Sales Manager

Nhân viên tiền sảnh

• : Responsible for controlling the hotels expenses as cost relations for the food and beverage department. Must be in line with pre-assigned budgeting guidelines and expectations. Security/Confidentiality: Is responsible of ensuring soundness of the hotels Food and Beverage structure as well as the security procedures. Training: Must stay familiar on on-going Food and Beverage trends. Performance Standards: Based on an annual evaluation by the General Manger and the Food and Beverage Director. Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned. WORKING CONDITIONS Environment: Indoor Food and Beverage environment. Standard hours must be maintained. Additional hours may be necessary to provide support for special functions related to the hotels success. Professional working environment. Other: computer proficient. Must be able to communicate effectively at all levels. Must be a team player and very much management as hands on orientated.

Business Analyst Commercial Manager

• Valuation Analyst
• Projects Evaluation on Cost Savings
• Supply Chain
• Core competencies
• Business Analyst

SENIOR QUALITY ENGINEER