ABV Restaurant & Bars

The Head Chef shall prepare 5 Star meals at an international level and will be held responsible for menu preparation for daily family meal planning based on client preferences, menus for events as directed by the Estate Manager, shopping for ingredients, inventory and cost control, meal preparation, food safety, direction of event kitchen staff, and kitchen hygiene.

Responsibilities:

• Menu Planning: Crafting weekly or daily menus tailored to clients’ dietary preferences, nutritional needs, and any special requests.

• Grocery Shopping: Selecting and purchasing fresh and specialty ingredients required for meal preparation, while managing the budget set by the Chateau de Saigon Estate Manager

• Meal Preparation: Cooking meals at designated times or preparing them in advance for clients to reheat, ensuring each dish meets the high standards expected by the client.

• Special Diets: Accommodating various dietary restrictions such as diabetic, celiac, vegetarian, lactose intolerance, vegan, gluten-free, paleo, or ketogenic diets and staying informed about the latest dietary trends.

• Ingredient Sourcing: Assisting the Estate Manager to establish and maintain relationships with local farmers, butchers, and markets to source the highest quality and most sustainable ingredients.

• Food Safety: Maintaining a clean and sanitary kitchen environment, properly storing food to prevent spoilage, and ensuring all meals are prepared safely.

• Event Catering: Organizing and executing meal preparation for special occasions, such as dinner parties, birthdays, or other events hosted by the client.

• Cooking Lessons: Providing cooking demonstrations or lessons to clients interested in learning culinary techniques or recipes.

• Kitchen Management: Organizing the kitchen, including pantry management, equipment maintenance, and inventory tracking.

• Nutrition: Collaborating with nutritionists or dietitians, if necessary, to develop meals that support a client’s health goals.

• Recipe Development: Innovating and experimenting with new recipes to keep meal offerings exciting and diverse.

Good benefits 

Working and meeting with the high class of Vietnam

Be a Vietnamese national.

Have a clean criminal record and pass a security screening.

Possess a Degree in Culinary Arts from an accredited Vietnamese or international recognized institution.

Have at least 5 years of experience as a chef, 3 of which shall be in 4 or 5 Star restaurants.

Hold a Current Vietnamese Certificate of Food Hygiene & Safety.

Produce references from 3 former employers.