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Check with seller Chefs and Head Cooks
- Location: Ha Noi City, vietnam
We are seeking an experienced, visionary, and high-performance Chef/Head Cook to lead our culinary team and elevate our menu offerings. In this role, you will be responsible for the creative direction of our kitchen, overseeing all aspects of food production, maintaining rigorous quality standards, and fostering a culture of excellence among kitchen staff. If you possess deep culinary expertise, a passion for innovation, and the ability to command a kitchen with discipline and inspiration, this is an outstanding opportunity to define our gastronomic identity and lead a professional team to operational success.
Key Responsibilities
Culinary Vision & Menu Development: Create and execute innovative menus, develop seasonal specials, and standardize recipes to ensure distinct flavor profiles and consistent quality.
Operational Management: Direct daily kitchen operations, including staff scheduling, food ordering, and vendor management, ensuring optimal productivity and cost-efficiency.
Team Leadership & Mentorship: Hire, train, and mentor the culinary team, fostering a high-performance environment characterized by technical precision, accountability, and professional growth.
Quality Assurance: Supervise food preparation and presentation to ensure all dishes meet our premium standards, addressing any inconsistencies immediately.
Financial Stewardship: Manage food cost percentages (COGS), minimize waste through effective inventory control, and optimize labor productivity to meet or exceed profit targets.
Sanitation & Safety Compliance: Ensure the highest level of cleanliness and safety by enforcing strict adherence to local health codes, HACCP regulations, and workplace safety standards.
Conflict Resolution: Act as the primary leader for the back-of-house, resolving operational challenges and interpersonal conflicts with composure and professional authority.
Requirements & Qualifications
Education: Culinary degree or equivalent formal training; Food Safety Manager Certification is mandatory.
Experience: 5–10+ years of professional kitchen experience, with a proven track record as a Sous Chef, Head Chef, or Executive Chef.
Technical Skills:
Mastery of diverse cooking techniques, global flavor profiles, and advanced plating aesthetics.
Deep proficiency in food cost analysis, inventory management systems, and P&L accountability.
Comprehensive understanding of health and safety codes and labor compliance in high-volume kitchens.
Personal Attributes:
Exemplary leadership skills, with the ability to inspire, manage, and hold diverse teams accountable.
Strategic thinker capable of balancing culinary creativity with business-focused decision-making.
Strong verbal and written communication skills for managing internal teams and external stakeholders.
Resilient and composed, with a relentless drive for quality and a proactive approach to operational problem-solving.
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