Job description
Oversee all daily kitchen operations.

Assigning tasks to kitchen staff.

Check the quality of the food before serving.

Develop and improve the menu.

Manage materials, inventory, and orders.

Control food costs according to KPIs.

Provide regular training for kitchen staff.

Ensure compliance with food safety regulations.

Candidate requirements
Graduated from a vocational school/college in culinary arts or higher.

Minimum 3 years of experience in the kitchen.

At least one year of experience as a Head Chef or Sous Chef.

Capable of managing a team.

Able to withstand high work pressure.

Interest

Monthly KPI bonus.

25,000,000 to 30,000,000 depending on experience.

Electricity consumption regulations apply.

Holiday bonuses, Tet (Lunar New Year) bonuses, and other company benefits.