Chef

Management of the restaurant kitchen, focused on the preparation of diverse, high-quality, and in-demand dishes. Ensuring the efficient 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. Supervising the proper operation of kitchen equipment. Quality control of food, seasonings, and other ingredients purchased for kitchen needs. Quality control of prepared dishes. Implementation of 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. Training chefs, both subordinates and those sent from other establishments, in cooking techniques. Evaluating the performance quality of subordinates. 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: 3 years

Conditions

Optimal