Executive (Sous) Chef – Central Kitchen

Oversee all operations at the central kitchen, ensuring high-quality food production that meets business demands, safety standards, and cost targets. Manage production planning, manpower, budgeting, and process efficiency while fostering innovation and sustainable practices.

Key Responsibilities:

• Manage overall production activities, including raw material receiving, preparation, cooking, packaging, and delivery of RTE and ingredient products.
• Control food and labor costs, productivity, and quality to meet budget goals.
• Develop and implement production plans, manpower forecasts, and investment (Capex) aligned with business expansion and automation strategy.
• Standardize recipes, optimize workflows, and ensure compliance with HACCP, ISO, and cold chain standards.
• Lead, train, and develop culinary teams (chefs, butchers, cooks) to maintain brand standards and improve technical skills.
• Collaborate with QA/QC, Supply Chain, and Marketing to ensure production aligns with operational needs.
• Drive innovation in product development (healthy, plant-based, sustainable) and implement waste reduction and eco-friendly initiatives.

• Full salary during probation and full social insurance contribution from day one.
• Comprehensive health insurance and annual medical check-ups.
• Transportation support (taxi card) and responsibility allowance.
• Annual bonus, performance-based salary review, and career growth opportunities.
• Learning & development programs and regular team engagement activities to build connection and growth.

• 8–10 years of experience in large-scale culinary operations (5-star hotels, catering, or central kitchens).
• Strong expertise in Vietnamese and Western cuisine, butchery, and automated meal production.
• In-depth knowledge of HACCP, ISO, cold chain, food processing, and sustainability.
• Excellent leadership, communication, and cross-functional collaboration skills.
• Financial acumen and analytical problem-solving abilities.
• Ability to work under pressure and travel to commissaries, suppliers, and outlets as needed.

• Bachelor’s degree in Business, Food Technology, or Supply Chain Management.
• Bilingual (Vietnamese – English) with a detail-oriented, proactive, and accountable mindset.