Production Manager (Chef)

Ensure the timely ordering and arrival of necessary products and semi-finished goods, and their compliance with freshness, menu, raw material quality, taste standards, consistency, cutting shapes, and container cleanliness. Distribute production tasks to deputies and create their work schedules. Conduct braising (quality control) of finished products. Monitor food storage conditions, quantity, and quality. Perform write-offs of spoiled products with the preparation of write-off certificates. Monitor the operation of equipment and inventory. Improve and refine the menu based on the study of consumer demand.

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

Conditions

Optimal