HEAD CHEF

Job Description

Lead and manage the kitchen operations of the Vietnamese restaurant.
Prepare and cook a variety of authentic Vietnamese dishes, including traditional soups, noodles, rice dishes, grilled dishes, and other Vietnamese specialties.
Develop and maintain recipes, food presentation standards, and portion controls.
Monitor food quality, taste, freshness, and consistency.
Manage food preparation and ensure dishes are prepared and served according to restaurant standards.
Manage kitchen staff, including assigning duties, training, and supervising daily work.
Monitor food inventory, kitchen supplies, and ingredient usage to minimize wastage.
Ensure proper food handling, hygiene, cleanliness, and kitchen safety standards are followed.
Coordinate with the restaurant manager on daily operations, menu planning, and food costs.

At least 3 years of relevant experience as a Head Chef, Sous Chef, or Senior Chef, preferably in a Vietnamese restaurant.
Strong knowledge and experience in preparing authentic Vietnamese cuisine.
Able to independently manage kitchen operations and supervise kitchen staff.
Good knowledge of food preparation, hygiene, and kitchen safety standards.
Able to work in a fast-paced restaurant environment.
Good leadership, communication, and team-management skills.
Willing to work shifts, weekends, and public holidays when required.
Vietnamese culinary experience and knowledge of traditional Vietnamese ingredients and cooking techniques will be an advantage.

See also