Vietnamese Cuisine Head Chef – Spice Viet Restaurant chain

• Plan and manage the procurement, preservation, production, preparation of all food at the restaurant in a safe, sanitary and cost effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a heathy and safe working environment which meets/exceeds standards and regulations of the restaurant and government hygiene departments of the provinces of operation.
• Forecast and manage menu requirements, consumption and inventory.
• Review all financial transactions and monitor budgets to ensure efficient operations, inventory levels and costs are managed within pre-set expenditure limits.
• Manage financial performance of food production areas, including the successful identification of expense reduction through cost control, proper forecasting and best practices maintaining quality and standards.
• Ensure culinary teams are trained and familiar with the public health/sanitation regulations and requirements and that all meet/exceed required standards.
• Ensure culinary teams meet the restaurant standards and regulations on personal appearance/hygiene and uniforms.
• Supervises all food service functions in public areas on the dining room/restaurant.
• Enhances customer relations through appearances in all food outlets/public areas; conducting informative and engaging culinary demonstrations as directed; producing in-depth information about the product/preparation; and ensuring menu options are available for passengers with special dietary requirements.
• Develop culinary teams through on-the training, coaching and mentoring to increase their skills, capability, performance and contribution.

Working conditions

• Ho Chi Minh City and/or Hoi An Town based.
• Business travelling when required.