Japanese Chef / Đầu bếp Ẩm thực Nhật

• Develop and finalize the Level 19 set menu
• Develop the izakaya à la carte menu, including cold dishes, grill, fried dishes and rice
• Add Japanese dishes to the hotel breakfast buffet
• Prepare a standard recipe card with photo, portion size and plating for every dish
• Introduce seasonal dishes and update the menu regularly
• Prepare and cook collaboration dinners with visiting chefs

• Cost every dish before it goes on the menu and keep food cost within budget
• Work with Purchasing to select suppliers for Japanese imported goods and fresh local seafood
• Set par stock, place orders and check quality on delivery
• Month-end stock count, waste record and yield tests for fish and meat

3. Kitchen Operations

• Central preparation for both outlets and set menu service
• À la carte service and the grill station in the lobby
• Prep lists, mise en place, running the pass and ticket times
• Propose Japanese kitchen equipment and small wares, and keep them in good condition

4. Team & Training

• Train the kitchen team in Japanese techniques: knife skills, fish preparation, sushi rice, dashi, grill and tempura
• Lead kitchen training before opening and brief service and bar staff on the menu
• Prepare duty rosters within the approved manpower plan
• Develop one cook to run the kitchen on the chef's days off

5. Food Safety & Hygiene

• Cold chain, storage temperature and shelf life for raw fish and seafood
• Follow hotel food safety standards and Vietnamese regulations, and pass hygiene audits
• Keep allergen information for every dish and share it with the service team

6. Guests & Business

• Table visits on Level 19 and at the izakaya counter, and follow-up on guest feedback
• Support Sales & Marketing with dish photos and menu content
• Review sales mix, food cost and menu performance with the Executive Chef and General Manager

• 6 days off/month
• Social Insurance, 24/24 Insurance
• Meal, laundry
• Full training
• Full Benefits
• Friendly, young and dynamic environment

• Minimum 5 years in Japanese kitchens, with at least 2 years as Head Chef, Sous Chef or senior Chef de Partie
• Standalone Japanese restaurants such as izakaya, sushi, yakitori, robata or yakiniku. Standalone restaurant experience is preferred over a hotel-only background
• Has developed and costed at least one menu, with photos of own dishes
• Fish preparation and sashimi, sushi rice and nigiri, charcoal grill, tempura, dashi and sauces
• Recipe costing, ordering and stock count. Good Excel or Google Sheets skills
• Experience training cooks and running the pass during busy service
• Vietnamese. Working English for menus and reports. Japanese kitchen terms
• Willing to relocate to Vũng Tàu

Phone: 0254*******