[Omakase] Sous Chef (Cold kitchen)

• Ordering goods and ingredients from Japanese and Vietnamese suppliers.
• Ensuring that all cooking recipes, food preparation methods, and presentations meet established standards.
• Introducing dishes and ingredients according to the menu.
• Committing to and ensuring the quality of dishes. Supervising kitchen processes to ensure preparation, presentation, and flavors of dishes meet restaurant standards before serving.
• Collaborating with the head chef in assigning tasks to kitchen staff.
• Directly involved with the head chef in composing and developing new menus tailored to customer tastes.
• Responsible for training, coaching, and developing the kitchen team to enhance skills, while also encouraging staff to maintain efficient work performance.
• Authority of the head chef, overseeing kitchen operations.

• Able to participate in training in HCM for 1- 2 months (Company covers expenses).• Minimum of 5 years of experience in the Omakase Chef position.• Capable of preparing dishes or menus.• Proficient in basic office computer skills for reporting purposes.• Strong communication and problem- solving skills.• Proficiency in at least one of the following languages (English, Japanese, Chinese).• No visible tattoos.• Bright appearance.• Age from 28- 35.

• Annual performance review.
• Stable and professional working environment, opportunities to learn professional skills and career advancement, participation in company training programs.
• 13th- month salary.
• Competitive salary + Service charge + KPI bonus based on job performance. Income ranging from 25 million to 30 million VND per month.
• Full social insurance (BHXH) + 12 days of annual leave.
• Training in a professional Omakase environment.

Cập nhật gần nhất lúc: 2024-07-16 17:05:03