Head Chef upto 45tr

Menu Development

• Design and evolve menus that reflect the HAUS culinary identity.

• Work closely with the restaurant and bar teams on pairings and specials.

• Adapt offerings seasonally and in line with member preferences.

Kitchen Leadership

• Lead, manage and mentor the entire kitchen brigade.

• Conduct training, briefings, and performance reviews.

• Foster a positive, professional kitchen culture.

Operational Oversight

• Maintain high standards of food quality, presentation and hygiene.

• Ensure compliance with food safety, health regulations and allergen procedures.

• Oversee mise en place, prep lists and daily service execution.

Stock & Cost Management

• Manage ordering, stock levels, and supplier relationships.

• Control food cost and minimise waste.

• Support budgeting and monthly cost reporting with the GM and finance team.

Salary: Up to 45,000,000 VND

• Insurance: Full coverage of Social Insurance (SI), Health Insurance (HI), and Unemployment Insurance (UI)

• 11 public holidays off as regulated
• 12 days of annual leave per year
• Employees will be provided with necessary equipment, including a laptop and work-related tools

• Employees are entitled to periodic health check-ups organized by the company
• Entitled to all company benefits and welfare policiesc

• Minimum 5 years' experience as a Head Chef in luxury or fine dining settings.

• Proven ability to lead a team and maintain consistency under pressure.

• Creative approach to menu design and presentation.

• Excellent understanding of kitchen operations, food safety and cost control.

• Strong leadership, communication and mentoring skills.

• Experience in private members’ clubs or exclusive hospitality is preferred.

• Curriculum Vitae (CV) / Resume
• Copy of Citizen Identification Card
• Copy of Birth Certificate
• Health Check Certificate within the Last 6 Months
• Copies of Relevant Degrees and Certificates