Oversee comprehensive on-site management and team coordination for the restaurant kitchen operations.
Lead the team to achieve all restaurant performance targets and enhance customer satisfaction. Be responsible for the quality of menu offerings, food safety, staff safety, and cost control at the restaurant.
Implement standards of corporate headquarters, enforce the operational specifications for products. Train kitchen staff to master the relevant product standards.
Other tasks assigned by the leaders.
Proficient in using Chinese and Vietnamese as working languages.
Possess at least 3 years of work experience in a managerial position at the head chef level within the catering industry; candidates with prior experience as head chefs for Chinese cuisine chain brands are preferred.
Proficient in Vietnamese and Thai cuisines, with a passion for product development and an active mindset.
Possesses strong capabilities in team building and development, capable of leading teams to success Having good conduct and strong sense of responsibility. Demonstrates diligence and accountability in work, and possesses the ability to analyze operational metrics related to the restaurant's kitchen operations.
Basic salary: VND 40 million to 50 million (the upper limit may be adjusted for highly capable candidates)
Bonus: Once the restaurant operates stably, a percentage of the profit will be distributed as a bonus. Typically, this bonus is no less than 30% of the base salary, with the exact amount determined by performance.
