CHEF

Management of the restaurant kitchen, aimed at preparing diverse, high-quality, and in-demand dishes Management of staff selection for the restaurant kitchen Ensuring the effective operation of the team of subordinate chefs and kitchen staff Monitoring the necessary stock levels of food, seasonings, and other required ingredients and placing orders for their necessary replenishment Monitoring the proper operation of kitchen equipment Quality control of food, seasonings, and other ingredients purchased for kitchen needs Quality control of prepared dishes Implementing procedures to improve work activities within one's competence Monitoring compliance with sanitary and hygienic standards in the kitchen Leading the restaurant menu creation process, taking into account the requirements set by its manager Ensuring the preparation of necessary dishes for formal and festive events Considering the wishes of the manager and clients regarding the inclusion of additional dishes in the menu Training chefs, both subordinates and those sent from other establishments, in cooking techniques Evaluating the quality of subordinates' work Interacting with the restaurant manager and other persons on matters related to food preparation

Requirements

Knowledge and ability to work in an open kitchen. Knowledge of Vietnamese national cuisine. Knowledge of Vietnamese and English languages. Communicativeness, stress resistance, discipline.

Secondary vocational education; Experience: 1 year