Ăn Uống Ba Sao

Responsibilities:

• Develop and execute culinary menu offerings that align with the restaurant's vision and concept.
• Manage and mentor kitchen staff, including recruitment, training, and scheduling.
• Oversee food preparation and cooking processes to ensure consistent quality and presentation.
• Monitor inventory levels, order supplies and manage stock to minimize waste and maximize efficiency.
• Ensure a safe and sanitary kitchen environment by adhering to food safety standards and regulations.
• Collaborate with management on budgeting, cost control, and pricing strategies.
• Stay updated on industry trends and continually innovate menu offerings.
• Handle kitchen-related emergencies and troubleshoot issues as they arise.
• Any other duties and responsibilities as assigned by Operation Manager.

• Parking allowance, Meals at the restaurant, Tip & Service Charge
• Signing a labor contract, Paying social insurance, health insurance, unemployment insurance in full according to the law
• 12 days of leave per year
• Support for weddings, funerals, illnesses, etc.
• Other benefits according to the provisions of the Vietnamese Labor Law
• 20% discount when using services at Hylo's stores

• Professional Culinary Training Certificate
• Proven experience of at least 3 years as a Head Chef, Executive Chef, or in a similar role within a high-volume, upscale hotpot restaurant environment
• In-depth knowledge of culinary techniques and trends, with a passion for creating and presenting exceptional dishes
• Candidate must have strong command of both Mandarin or English
• Priority to candidates who have worked in a Hotpot restaurant
• Carefully, honestly, high responsibility
• Must have basic PC-literacy
• Able to make reports, develop strategies,...
• Knowledge of inventory management would be an added advantage
• Understanding of food costing and budget management
• Excellent organizational, communication and leadership skills
• Flexibility to work evenings, weekends, and holidays as needed
• Personality: Cheerful, enthusiastic, responsible at work, has a long-term orientation to work with the restaurant

• 09:00 AM – 06:00 PM
• 02:00 PM – 11:00 PM

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