The Cocoa Project

Are you a visionary culinary leader ready to elevate the cocoa chocolate experience at one of Ho Chi Minh City's most unique rooftop destinations?

Position Overview

The Cocoa Project is seeking an experienced and passionate Head Chef to lead the kitchen operations at our signature Cocoa Mê Linh Cafe. This is a chance to define a new culinary narrative, blending high-quality savory dishes and exceptional pastries with the creative incorporation of fine Vietnamese cocoa and chocolate.

Key Responsibilities:Culinary Architect

As the Head Chef, you will be the ultimate authority and creative force in the kitchen, responsible for:

· Culinary Innovation: Leading the development of a unique menu in collaboration with our Head of R&D, with a special focus on cocoa/chocolate integration.

· Operational Excellence: Overseeing the entire kitchen operation, ensuring the highest standards of food quality, safety, and sanitation.

· Financial Stewardship: Proactively managing food costs, inventory, and labor scheduling to optimize profitability.

· Team Leadership: Training, mentoring, and inspiring the kitchen team to maintain consistent quality and foster a culture of excellence.

Why Join in The Cocoa Project?

This role offers a unique platform to:

· Innovate: Work with one of Vietnam's most exciting ingredients—fine, single-origin cocoa.

· Lead: Build and manage a high-performing culinary team from the ground up.

· Impact: Define the menu and reputation of a flagship location for a mission-driven brand.

‒ 12 days of annual leave + 01 leaving on the birthday

‒ 6 days per week, 8h/ shift/ day

‒ Training opportunities

‒ Lunch allowance, parking allowance (depend on working location)

‒ Health insurance 24/7 after official labor contract

‒ Annual salary review

‒ Yearly health check

‒ Yearly company trip (depend on business result)

We are looking for a highly skilled professional who meets the following criteria:

· Experience: 3+ years of experience as a Head Chef or Senior Sous Chef in a reputable restaurant environment.

· Expertise: Strong culinary skills, with a significant advantage for candidates experienced in both savory and pastry production.

· Management: Proven ability in kitchen management, including effective food cost control and team leadership.

· Vision: A creative and innovative approach to menu development and a passion for high-quality ingredients.