Head Chef (Quận 2) Nhà Hàng Vintage Emporium

- To develop menus and standard recipes for food preparation and new start-up restaurants; - To ensure the effective food preparation and attractive presentation; - To keep up with cooking trends and local best practices; - To oversee the delivery of food supplies and inventory control; - To ensure and maintain the highest food quality and hygiene standards; - To interact with guests to get feedback on food quality and variety of food; - To evaluate foods to assure the quality standards consistently; - To maintain a regular cleanliness for all kitchen areas and equipment; - To develop SOPs to enhance standards to reflect state-of-the-art techniques; - To provide coaching/training session to all kitchen staff for their professional development opportunities; - To consult with the Restaurant Manager about food production aspect of events; - To project annual food, labor cost and monitor financial results; - To exercise portion control for food items served at reasonable prices; - To take corrective action as necessary as to meet the financial goals; - To inteview candidates together with recruitment specialist to select right people; - To manage effective attendance of the kitchen staff; - To conduct performance appraisal for all kitchen staff * ADDRESS: Số 1, Đường 39, Phường Thảo Điền, Quận 2

- Competitive salary. - Service charge. - Meal allowance at the restaurant. - Social Insurance, Health Insurance as Labor Law legislation. - 12 annual leave per year.

- 3 years experience as an Executive Chef or 5 years as a Head Chef. - Qualification in Commercial Cookery from a recognized Institution. - Exceptional knowledge of food hygiene standards. - Proven 4 or 5 star Hotel/ Reastaurant kitchen experience with large operations. - Ability to engage and manage a large team to provide a high level of customer service and guest satisfaction.