Quality/Regulatory/Medical

• Communication
• Time Management
• Teamwork
• Work independently
• Planning
• Problem Solving

HSE MANAGER

• HSSE Officer HSSE Suppervisor HSSE Manager HSSE Training Enviroment Of Construction and Factory

Chief Accountant

• Reporting Cheif Accountant Finance

Quality Assurance and Training Team Leader

• Communication
• Persuasion and negotiation
• Time Management
• Teamwork
• Work independently
• Planning

Technical manager

• Problem Solving
• project management

Sourcing/Supply Chain Supevisor

• Business Development Skill
• International Trading/Logistics
• Training
• Crisis Handling
• Project Management

Technical Support Engineer

• Learning skill
• Communication skill
• Technical Skill
• Solving problem skill
• Teamwork skill

Head of Hub

• Negotiation Skills Work Under Pressure....
• Critical Thinking Skills.
• Flexibility in Work.
• Synthesis and Analysis of Data.
• Communication Skills Leadership Skills.
• Team Work Skills Interoperability.

Head of Finance and Planning

• Microsoft Office
• Management skills
• VAS & IFRS knowledge

IT Leader

• Verbal Communication

Procurement Specialist

QA/QC

Warehouse Logistics Manager

Financial Controller / Finance director

Finance Manager

HR & Admin Manager

HSE Manager

Head of Business

Head of Production (Dyeing & Finishing)

Regional Compliance Manager

Kiểm soát nội bộ/Kiểm toán nội bộ/Kiểm tra nội bộ

Research Analyst

Engineering Manager

HSE Specialist

Assistant operation manager

Marketing Manager

• Beverage
• Distribution
• Pr
• Marketing
• Logistics
• Analysis

QA Manager

• Giao tiếp
• QA QC Management
• Time Management
• Leader Ship
• MMM
• ISO 9001 2015

Production innovation manager (IE)

• Quản lý & cải tiến sản xuất

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.

Production Supervisor/ Production Manager/ QA Engineer/ Process Engineer

• Office: Excel VBA Pivot Table
• Presentation & Report
• Human Management
• Training and Couching
• Awareness and Internal Auditor of ISO System
• Planning IE skills