Savory Head Chef

1. Kitchen Management & Operations

• Develop daily and weekly production plans based on demand forecasts, inventory levels, and resource availability.

• Supervise daily production of regular and new products

• Manage kitchen shifts, opening and closing procedures in compliance with company standards.

• Ensure timely preparation of ingredients and finished products based on production plans.

• Manage and control raw material and packaging orders according to production needs

• Lead the kitchen team in maintaining clean, organized, and well-functioning equipment and facilities.

• Respond to customer inquiries related to chocolate products and promote knowledge sharing across the team.

• Conduct regular testing and resolve any quality issues promptly.

• Maintain quality and consistency in all chocolate, cake, and bread applications served.

Documentation:

• Maintain accurate documentation for recipes, tests, quality checks, and R&D activities.

• Prepare regular reports, including production reports, destroyed products or ingredients, …

2. Product Formulation & Testing

• Develop new savory, cake & bread dishes monthly aligned with brand identity, market trends, and customer preferences.

• Lead product innovation, including seasonal menus, limited-time offers, and fusion concepts

• Test and refine recipes through structured tastings, feedback loops, and technical adjustments.

• Create and maintain technical sheets, including standardized recipes, plating guides, and costing.

• Collaborate with sourcing and supply chain teams to identify ingredients, optimize cost, and ensure consistency.

• Contribute to brand storytelling by incorporating culinary insights into menu communication and marketing

• Continuously improve existing products for better quality and cost efficiency.

3. Food Safety & Hygiene Compliance

• Supervise food handling, preparation, and storage procedures to meet food safety regulations.

• Ensure all ingredients are stored and used in accordance with product and hygiene standards.

• Design efficient kitchen workflows that optimize food hygiene and operational performance.

• Monitor compliance with occupational safety, hygiene, and sanitation protocols.

4. Team Development & Human Resource Coordination

• Develop training plans and conduct onboarding for new kitchen staff and new menu launches.

• Coach team leaders on effective kitchen management and shift coordination skills.

• Participate in recruitment and staffing decisions for the kitchen department.

5. Operational Consistency & Cost Control

• Maintain consistency in kitchen operations and product quality across locations.

• Analyze and improve kitchen performance by addressing inefficiencies and inconsistencies.

• Monitor and manage food cost through inventory control, waste management, and proper ordering practices.

• Submit weekly kitchen reports and suggest improvement actions to senior management

• Salary: Negotiable based on experience and skills

• 12 days of annual leave + 01 leaving on the birthday

• 8 hours/day (30mns break included and added to salary)

• 6 days per week, 26 days/ month, work by shift

• 24/7 Health insurance (AEGIS Insurance Co.) after 2 years working at the company

• 13th month salary

• Training opportunities

• SHUI in full, based on the real income

• Lunch allowance

• Parking allowance

• Annual salary review

• Yearly health check

• Relevant certification in Savory& Pastry.

• Experience in production, product development, along with a sound understanding of flavors, and textures.

• A passion and love not just for chocolate, but for culinary arts in general.

• The ability to multitask and work under pressure and work for long hours in a heated environment.

• Honest, responsible, ability to maintain trained working procedures by the leader.

• Ability to work shifts and overtime.

• Flexible and can-do attitude, continuous improvement spirit.

• Strong communication in English and Vietnamese

• Time management and strong teamwork

• Presentation, training skills and teaching or workshop facilitation experience is highly desirable.

• Good computer skills, including experience with Microsoft Office Suite;