Demi/Bếp Chính

SCOPE OF WORKS:
- Ensures professional people’s management.
- Ensuring that all products are in accordance to the Brand Standards.
- Control all kitchen operation needs.
- Oversee culinary operations of Belgo group.
- Must have good knowledge of different culinary styles.
- Support the head chef in the company&039;s new projects (franchise, open new branches, ...).
DUTIES AND RESPONSIBILITIES

Financial

- Assists EC, Sous Chef with looking for opportunities to reduce cost prices with suppliers and increasing profitability of the Restaurant.
- Assists EC, Sous Chef with watching over food cost and ensures cost stay within budget.
- Always remind staff to save cost but not affecting the quality of food.
- Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food.

Operational

- Always keep the kitchen area clean.
- Remind cold station kitchen staff keeping personal hygiene, uniform- ensure to follow food safety standards.
- Monitoring work process of the cold chef as followed by the standard
- Control the preservation of raw materials, food.
- Support executive chef, sous chef set up, quantify, recipe of dish, picture, price of dish used on menu.
- Checking the quality of food before use for processing dishes.
- Coordinate with the executive chef, sous chef, Restaurant manager to bring the best service to customers.
- Plan, arrange working schedule for cold chef based on the business situation, number of events
- Save food taste samples daily as prescribed.
- Calculate with EC, sous chef on food and pricing management.
- Check the quality of cold food before serving customers, support the preparation of dishes to meet the flavour of each customer.
- Coordinate with the executive chef and related positions on the new menu planning, promotions for restaurants to attract customers.
- Assists EC, Sous chef with ensuring that all menu items are prepared and presented according to established recipes and standards.
- Assists EC, Sous Chef with Managing day- to- day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.

Personel

- Providing information to the executive chef on performance appraisal and results of all staff working in the kitchen; Comment on the staff training plan in the department.
- Coordinate the training courses planning, upgrading working skills of kitchen staff.
- Direct training, assign training for new staff
- Assists executive chef, sous chef with job evaluation, initiative rewards for cold chef in accordance
- Assists EC with promoting teamwork and quality service through daily communication and coordination between Kitchen & Service. Assist sales and restaurant staff with banquets, parties and other special events.
with company rules.

Customers

- Handling related incidents about food of the restaurant.
- Make the assigned job reports.
- Participate in working skill training courses.
- Participate in meetings of the department, of the restaurant.
- Introduce, explain dishes to customers when requested.
- Assist Executive Chef, Sous Chef, General Manager and Managing Director with cold menu planning, food and beverage coordination, table arrangements, decoration options, etc...
- Solicit guest feedback to improve food and presentation quality.
- Assist with addressing customer questions and issues relating to kitchen services.
- Regularly check raw material preservation, raw materials used for food processing.

Other

- Perform other duties as assigned.
- Adhere to governmental regulations as well as company policies and procedures.

SPECIFICATIONS / EXPERIENCE

- Strong leadership, communication.
- Having experiences about salad.
- Graduated college or having culinary skill certificate, having deep knowledge about cold dishes in restaurant.
- Minimum 2 year’s experience in similar role related experience and/or training; or equivalent combination of education and experience.
- Having knowledge about food safety.
OTHER SKILL REQUIREMENTS
- In depth knowledge of sanitation principles, food preparation and nutrition Certificate in culinary arts.
- Organizing and leadership skills
- Great attention to detail and creativity
- Willingness to replenish professional knowledge

Birthday, holiday, and Tet gifts, ect.
13th- month salary (according to company policy).
Full social insurance coverage.
100% salary during the probation period.
Team building activities and company social event.
KPI bonus and performance- based incentives
Training provided.
Meal and transportation allowance.

Cập nhật gần nhất lúc: 2026-07-06 14:55:03