Head Chef

- Develop and write standard recipes

- Develop new dish and products

- Ensure that outstanding culinary technical skills are maintained

- Assist with organizing special events and special food promotions

- Maintain and comprehensive product knowledge including ingredients, equipment, supplier, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

- Supervise and training of assigned employees

- Work with Finance in the preparation and management of Department’s budget

- Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests

- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

- Continuously seeks way to assist the Outlet management to maximize their revenues and profits through innovative recipes.

- Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

- Reviews menus, analyses recipes, determines food, labor, overhead costs and assign prices to menu items.

- Direct food apportionment policy to control costs

- Through hands – on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.

- Delegates appropriately, duties and responsibilities to equipped and resource employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

- Alcohol awareness certification and/or food service permit or valid health/food handler cards as requires by local government agency.

- Problem solving, reasoning, motivating, organizational and training abilities.

- Diploma or Vocational Certificate in Culinary Skill or related field.

- 5 years’ experience as a sous chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

Location: HCM