EXECUTIVE CHEF

1. Kitchen Operations Management:

• Assign work schedules, shifts, and staff to ensure timely and high-quality food preparation.
• Supervise food hygiene, safety, and kitchen cleanliness.
• Train, guide, and evaluate staff performance; build and develop a capable succession team.

2. Cost & Food Quality Management:

• Develop ingredient standards, recipes, and cooking procedures.
• Control the quality of raw materials, finished dishes, and inventory.
• Optimize operating costs and ensure profit margins are achieved according to targets.

3. Inventory & Equipment Management:

• Inspect, store, and rotate ingredients in compliance with company regulations.
• Propose purchases, maintenance, and repair of kitchen equipment.
• Ensure compliance with fire prevention, safety, and labor protection regulations.

4. Reporting:

• Report on staffing, food quality, materials, and operating expenses.
• Prepare daily, weekly, and monthly reports on revenue, costs, profits, and new menu items.
• Submit periodic and ad-hoc reports to the GM on time.

• Full participation in social insurance and benefits according to labor laws and company policies.
• Provided meals (lunch & dinner) and accommodation for on-site staff.
• Shuttle bus between Ho Chi Minh City and Long An every weekend.
• 13th-month salary, holiday bonuses, annual trips, and year-end parties.
• Fully equipped working environment with all necessary kitchen tools and supplies.

• College degree or higher in Hospitality Management, Restaurant Management, or a related field.
• Minimum 2 years of experience as a Head Chef or equivalent (preferably in a golf restaurant).
• Strong leadership, communication, organizational, cost control, and staff training skills.
• In-depth knowledge of food safety, hygiene, and large-scale kitchen operations.
• Good health and ability to work under pressure.

• Curriculum Vitae (CV)
• Health Certificate confirming fitness for work
• Relevant Degrees and Certificates