EXECUTIVE CHEF

Kitchen Operations Management:

Assign work schedules, shifts, and staff to ensure timely and high- quality food preparation.
Supervise food hygiene, safety, and kitchen cleanliness.
Train, guide, and evaluate staff performance; build and develop a capable succession team.

Cost & Food Quality Management:

Control the quality of raw materials, finished dishes, and inventory.
Optimize operating costs and ensure profit margins are achieved according to targets.
Develop ingredient standards, recipes, and cooking procedures.

Inventory & Equipment Management:

Inspect, store, and rotate ingredients in compliance with company regulations.
Propose purchases, maintenance, and repair of kitchen equipment.
Ensure compliance with fire prevention, safety, and labor protection regulations.

Reporting:

Prepare daily, weekly, and monthly reports on revenue, costs, profits, and new menu items.
Submit periodic and ad- hoc reports to the GM on time.
Report on staffing, food quality, materials, and operating expenses.

Good health and ability to work under pressure.
College degree or higher in Hospitality Management, Restaurant Management, or a related field.
Minimum 2 years of experience as a Head Chef or equivalent (preferably in a golf restaurant).
Strong leadership, communication, organizational, cost control, and staff training skills.
In- depth knowledge of food safety, hygiene, and large- scale kitchen operations.

Full participation in social insurance and benefits according to labor laws and company policies.
Fully equipped working environment with all necessary kitchen tools and supplies.
Shuttle bus between Ho Chi Minh City and Long An every weekend.
13th- month salary, holiday bonuses, annual trips, and year- end parties.
Provided meals (lunch & dinner) and accommodation for on- site staff.

Cập nhật gần nhất lúc: 2025-10-18 14:00:04