EXECUTIVE CHEF

Kitchen Operations Management:

Assign work schedules, shifts, and staff to ensure timely and high- quality food preparation.
Supervise food hygiene, safety, and kitchen cleanliness.
Train, guide, and evaluate staff performance; build and develop a capable succession team.

Cost & Food Quality Management:

Develop ingredient standards, recipes, and cooking procedures.
Optimize operating costs and ensure profit margins are achieved according to targets.
Control the quality of raw materials, finished dishes, and inventory.

Inventory & Equipment Management:

Ensure compliance with fire prevention, safety, and labor protection regulations.
Inspect, store, and rotate ingredients in compliance with company regulations.
Propose purchases, maintenance, and repair of kitchen equipment.

Reporting:

Prepare daily, weekly, and monthly reports on revenue, costs, profits, and new menu items.
Report on staffing, food quality, materials, and operating expenses.
Submit periodic and ad- hoc reports to the GM on time.

Good health and ability to work under pressure.
In- depth knowledge of food safety, hygiene, and large- scale kitchen operations.
Minimum 2 years of experience as a Head Chef or equivalent (preferably in a golf restaurant).
College degree or higher in Hospitality Management, Restaurant Management, or a related field.
Strong leadership, communication, organizational, cost control, and staff training skills.

Provided meals (lunch & dinner) and accommodation for on- site staff.
Fully equipped working environment with all necessary kitchen tools and supplies.
Full participation in social insurance and benefits according to labor laws and company policies.
Shuttle bus between Ho Chi Minh City and Long An every weekend.
13th- month salary, holiday bonuses, annual trips, and year- end parties.

Cập nhật gần nhất lúc: 2026-03-06 17:20:02