Lead chef

Working place: Thao Dien, Thu Duc, HCMC

Working hours: 2PM - 11PM, Wed - Sun

OFF 2 days (monday, Tuesday)

Description:

Task 1: Manage and supervise work in the kitchen department

- Assign tasks to staff in the kitchen department.

- Control the workflow of staff, ensuring adherence to the restaurant's standard operating procedures.

- Manage the current menu system.

Task 2: Ensure food safety and hygiene and kitchen operation standards

- Responsible for maintaining cleanliness in the entire kitchen area.

- Monitor and supervise the implementation of food safety and hygiene by all kitchen staff.

- Ensure the cleanliness of all work areas.

- Ensure the hygiene of all dishes before serving to customers.

- Responsible for instructing staff on cleaning work areas, tools, and equipment.

- Supervise and ensure the proper management of shared assets, equipment, and machinery in the kitchen.

Task 3: Other support tasks

- Assist the kitchen team leader in supervising and managing tasks in the kitchen.

- Train new kitchen staff as required and assign designated tasks.

- Implement and communicate documents and notices related to team members in the kitchen area.

Task 4: Build and manage the team

- Coordinate with the HR department to participate in hiring kitchen staff.

- Train and guide staff on their roles, and disseminate kitchen rules and regulations.

- Inform staff of the latest updates from management.

- Oversee the staff schedule at the restaurant, ensuring labor costs are within the approved limits.