Bếp trưởng/ Head Chef

*As a part of the management team of MUA, the head chef is responsible for the daily operations and logistics in the kitchen. The head chef is a creative leader that will have the opportunity to explore the different seasonal ingredients grown in Vietnam. They will also coordinate with the restaurant manager to make sure the guests receive the best dining experience and understand the mission of MÙA. Coordinating kitchen operations during prep and service, guaranteeing food quality and inventory control are important aspects of this position.

- Control and direct the food preparation process and any other relative activities to service
- Design creative seasonal menus and collab with the executive chef
- Research the current market for trends and innovative ingredients and products
- Approve and “polish” dishes before they reach the customer that include R&D and recipe documentation
- Plan orders of equipment or ingredients according to identified shortages and have daily, weekly and monthly inventory count.
- Analyse ingredients to determine prices for dishes; Decide on dishes, labour, and other costs.
- Extremely proficient in controlling food & operational costs including a strong understanding of wastage.
- Work closely with accounting & purchasing department to ensure optimization of supply chain and COGS
- Be fully in charge of hiring, managing, mentoring, career development and training kitchen staff
- Estimate staff’s workload and compensations including records of payroll and attendance.
- Maintaining food safety and sanitization standards to the highest level including equipment maintenance schedule.
- Foster a climate of cooperation and respect between co-workers
- Develop standard operating procedures and train staff on how to utilize them

- Vietnamese and/or English proficiency
- Proven experience as Head Chef managing and running a kitchen team (2 years minimum)
- Experience cooking fusion , Japanese or Vietnamese food in modern cuisine setting
- Organized and goal focused
- Exceptional proven ability of kitchen management, SPECIALLY STRONG AT FOOD CONTROL
- Ability in dividing responsibilities and monitoring progress
- Outstanding communication and leadership skills
- Up-to-date with culinary trends and optimized kitchen processes
- Good understanding of useful computer programs (MS Office, restaurant management software, POS)