Job Description

-- Ability to develop and define quality standards of food preparation and presentation of the food.
-- Able to direct and guide your team of chefs in providing a consistently high quality of food.
-- Research and recommends high quality culinary staff in the market
-- Control food costs within budgetary approval.
-- Work very closely with the Restaurant Managers in planning & strategy, new menus creative, promotion items suggestion for month, quarter & year. . .
-- Ensure high standard of hygiene and work methods are met. Follow & assessing food quality launching at Restaurants. Make change or improve food recipes/portions if needed to enhance food quality.
-- Be able to schedule kitchen staffs according to business and to ensure smooth & efficient with actual operations.
-- Encourage staff participation while setting expectation for job performance.
-- Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
-- Build an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
-- Conduct training, coaching, on the job training for kitchen staff and executive chefs so that they can handle job tasks.

Qualifications

-- At least 05 years of experiences of Japanese cuisine and have experience to create modern fine dining Japanese cuisine to satisfy Local Guest & International Guests as well.
-- Deeply experiences with Teppanyaki, sushi cuisine and professional in Teppanyaki technique show.
-- Able to create an atmosphere of fun for all Guest or communication with the guest whenever possible.
-- Can to play musical instrument: guitar, drum. . .
-- Good team building & management skills; good attitude, proactive and reliable.
-- Good communication skill in English.

Contact information
- Ms. Quynh Pham
- Address: 14 Nguyen Hue Blvd, Ben Nghe Ward, District 1, Ho Chi Minh City, Viet Nam
- Email: [email protected]
- Phone: +848 3823 2223/3602 5951