Head Chef (Thai nationality in Vietnam)

• Direct kitchen operations, including food preparation, cooking, and cleanup;
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers;
• Comply with nutrition and sanitation regulations and safety standards;
• Plan orders of equipment or ingredients according to identified shortages;
• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen;
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed;
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food;
• Recruit, hire, and train chefs, cooks, and kitchen staff;
• Maintain records of payroll and attendance;
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment;
• Resolve issues as they arise so that customers continue to receive their orders in a timely manner.

• Report to: Operation Director
• Salary range: Negotiable
• Other allowances: Parking, Meal and other benefits
• Working time: 48 hours/ week
• Uniform, social insurance according to VietNam law

• Degree in Culinary science or related certificate or associate degree in culinary arts preferred;
• Proven 2-4 experience as significant experience as a chef in Thailand; in addition to experience as a sous chef or line cook and at least 1 year working experience in Viet Nam;
• Exceptional proven ability of kitchen management;
• Good understanding of useful computer programs (MS Office, restaurant management software, etc.);
• Outstanding cooking skills and up-to-date with culinary trends and optimized kitchen processes;
• A deep understanding of ingredients and produce; Credentials in health and safety training;
• The capacity to work under extreme pressure;
• Excellent leadership and management;
• The ability to delegate tasks.

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