Bếp Điều Hành

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City: Ho Chi Minh City
Salary: Up to 30.000.000 VND

The Executive Chef is responsible for all food production. Develop menus, food purchase specifications and recipes. Develop, implement, and supervise all processes and procedures r...

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Job Description

The Executive Chef is responsible for all food production. Develop menus, food purchase specifications and recipes. Develop, implement, and supervise all processes and procedures related to food preparation, including but not limited to, supplier selection and management, inventory and food cost control, sanitation and hygiene standards, BOH scheduling, KPI and IDP definition and monitoring. Supervise staff.
Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Job Benefits

Job Requirements

Background in Japanese cuisine, special focus on Yakitori, Izakaya’s
Diverse abilities across Japanese cuisine styles and types
Experience with “Modern” Japanese cuisine
Ability to create and update menu with Operations Director and lead the teams at each venue
Strong knowledge in Japanese Cooking, techniques and ingredient knowledge.
Relationships with local suppliers, import suppliers/Japanese Goods
Flexible/Adaptable.
Passion for learning and working in the kitchen.
Honest and Loyal.
Desire to grow with the company, achieve goals to manage the concepts when exec chef becomes corporate chef and we open more businesses.
Preference to strong English and Vietnamese speaking applicants
Back office skills – Microsoft Office, Food Costing, menu planning
Strong abilities in cost saving measures.
Hygiene and food safe certified, maintain a high level of kitchen cleanliness.
Charismatic, can interact well with guests and staff.