Head Chef (Bếp Trưởng) - Lương Cao
● Professional, foreign, fun and active environment.
● Team Building and World Class Service Training.
● Overall responsibility for the kitchen’s daily operations.
● Liaising with the relevant companies for food orders.
● Creating new dishes and menus if required.
● Maintaining/raising the food’s profit margins for your employer.
● Monitoring and controlling stock, ensuring correct stock rotation procedures are followed.
● Estimating costs and ensuring all purchases come within budget.
● Directly manage, train, and assign daily kitchen tasks.
● Prepare food and cook for the restaurant
● Manage food inventory, schedule cooks, and provide guidance for menu planning and pricing.
● Assist with coordination and oversight of catered events.
● Establish and ensure all staff meet standards for food quality, presentation, and follow all health and sanitation procedures.
● Ensure proper cleaning and maintenance of equipment and demonstrate proper use of all kitchen equipment.
● Serve as a liaison between kitchen staff and customers, ensuring high quality food product, correct portions, and proper food presentation.
● Perform managerial duties including reporting, assistants scheduling, and training.
● Motivate Kitchen assistant and manage the daily operations of the entire venue.
● Must have strong previous cooking management experience.
● Must have strong knowledge of Vietnamese and Western cooking and cuisine.
● Must have strong culinary skills.
● Must know standard requirements and procedures of a restaurant kitchen.
● Must be able to work well in a fast paced team environment.
● Must be willing to work weekends, Holidays, days/evenings, and weekdays when needed.
● Fair English communication in cuisine environment
● English resume.
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