HEAD CHEF (VIETNAMESE CUISINE)

Job Summary

You will ensure the delivery of fresh, high-quality dishes by designing recipes, planning menus, and selecting plate presentations. Lead kitchen operations by coordinating staff tasks, managing hygiene standards, overseeing staffing and training, and handling administrative duties to meet service and financial goals.

Responsibilities

• Ensure timely preparation and maintain freshness and quality of all dishes served
• Coordinate and assign tasks to kitchen staff to optimize workflow and service efficiency
• Implement and monitor hygiene policies and inspect kitchen equipment for cleanliness and safety
• Design innovative recipes, plan menus, and select appealing plate presentations to enhance customer experience
• Review and adjust staffing levels to meet service demands, operational efficiency, and financial targets
• Recruit, hire, and train kitchen staff including cooks, food preparation workers, and dishwashers to maintain team competency
• Manage inventory by taking stock of food and equipment supplies and processing purchase orders accurately
• Set, monitor, and enforce performance standards for kitchen staff to ensure consistent quality and productivity
• Collect and analyze customer feedback on food and service quality and resolve complaints promptly to improve satisfaction