Lead and manage the entire kitchen team, including recruitment, training, scheduling, and performance management.
Develop, prepare, and maintain an authentic Vietnamese menu while ensuring consistency and high-quality presentation.
Create new dishes and seasonal menu items while respecting traditional Vietnamese flavors and cooking techniques.
Establish standardized recipes, portion sizes, preparation methods, and plating specifications.
Ensure all dishes are prepared according to food quality, taste, presentation, and portion-control standards.
Manage daily kitchen operations, including food preparation, service, inventory, and closing procedures.
Monitor food costs, wastage, portion control, and kitchen expenses to achieve budget targets.
Work closely with suppliers to source fresh, high-quality ingredients and negotiate pricing where appropriate.
Conduct regular stock checks and ensure proper storage and rotation of ingredients.
Maintain strict food safety, hygiene, and sanitation standards in accordance with local regulations.
Ensure the kitchen is properly organized, clean, safe, and fully equipped for daily operations.
Train and mentor chefs and kitchen staff in Vietnamese cooking techniques, recipes, hygiene, and company standards.
Coordinate closely with the restaurant manager and front-of-house team to ensure smooth and efficient service.
Handle customer feedback relating to food quality and take appropriate corrective action.
Monitor kitchen equipment and arrange maintenance or repairs when required.
Develop and implement efficient kitchen systems and procedures to improve productivity and consistency.
Ensure the team performs effectively during busy service periods while maintaining quality and presentation. Minimum 5 years of professional kitchen experience, with at least 2-3 years in a Head Chef, Sous Chef, or senior kitchen leadership role.
Strong knowledge of Vietnamese cuisine, including traditional ingredients, cooking methods, sauces, herbs, and regional specialties.
Proven ability to manage and motivate a multicultural kitchen team.
Strong understanding of food costing, menu development, inventory management, and portion control.
Excellent knowledge of food safety, hygiene, and sanitation standards.
Ability to work under pressure in a fast-paced restaurant environment.
Strong organizational, communication, and leadership skills.
Creative, disciplined, detail-oriented, and passionate about Vietnamese food.
Ability to maintain consistent food quality and presentation across every service.
Culinary qualifications are preferred but not mandatory if supported by strong professional experience.
