- Under the supervison of the head chef - Manage and oversee the kitchen operation - Lead staff and supervise shifts - Train and evaluate employees - Supervise food preparation according to restaurant standards & guidelines - Ensure respect of all relevant rules/regulations and all food safety guidelines & processes - Manage kitchen supplies and production ; maintain inventories - Ensure supply from trusted and consistent suppliers, control quality of products received - Look for ways to reduce spoilage of infrequently used items * Address: - 28 Ngo Quang Huy, Thao Dien, District 2, HCMC - 202 Pham Thai Buong, Tan Phong, District 7, HCMC
