M Village

• Organize and assign work to kitchen areas: hot, cold, preliminary processing, dishwashing according to shifts
• Supervise the process of preparing and processing dishes, ensuring correct recipes, quantities and service times
• Check the quality of input materials and inventory according to food safety standards
• Train and instruct kitchen staff on cooking techniques, working procedures and quality standards
• Control the use of ingredients and coordinate with the warehouse/purchasing department to ensure continuous supply
• Coordinate with the Restaurant Manager in updating the menu, adjusting tastes according to customer feedback
• Periodically report on kitchen operations, food quality, work performance and propose improvements to the Executive Chef

• 13th-month salary
• Annual Leave: 12 days
• Employee discount
• Social insurance: in accordance with the Social Insurance Law and Premium Health insurance
• Other allowance (Team bonding, birthday, marriage,...)
• Annual Performance Review
• Working in a dynamic and professional environment

Professional knowledge

• Understand the operating process of Asian - European kitchens, especially Fusion cuisine
• Master knowledge of quantitative management, food cost control
• Understand food safety and hygiene standards, and preserve ingredients

Required skills

• Skills in organizing work and coordinating multi-line work groups
• Skills in training and supervising cooking techniques
• Skills in solving situations during work shifts, internal coordination
• Skills in controlling the quality of dishes and ingredients

Professional attitude and behavior

• Disciplined, responsible, exemplary
• Cooperate, open-minded and proactive in improving
• Focus on customer experience through food

QUALIFICATIONS & EXPERIENCE REQUIRED

• Minimum education: High school or college degree in Culinary Arts, Culinary Management
• Experience: Minimum 3 years as a Sous Chef or equivalent in a professional restaurant environment
• Certificates (if any): Food Safety, Kitchen Management or Advanced Culinary Training Certificate is an advantage

• CV