Head Chef for Vietnamese restaurant

Key Responsibilities

• Lead and manage the entire kitchen team, including recruitment, training, scheduling, and performance management.
• Develop, prepare, and maintain an authentic Vietnamese menu while ensuring consistency and high-quality presentation.
• Create new dishes and seasonal menu items while respecting traditional Vietnamese flavors and cooking techniques.
• Establish standardized recipes, portion sizes, preparation methods, and plating specifications.
• Ensure all dishes are prepared according to food quality, taste, presentation, and portion-control standards.
• Manage daily kitchen operations, including food preparation, service, inventory, and closing procedures.
• Monitor food costs, wastage, portion control, and kitchen expenses to achieve budget targets.
• Work closely with suppliers to source fresh, high-quality ingredients and negotiate pricing where appropriate.
• Conduct regular stock checks and ensure proper storage and rotation of ingredients.
• Maintain strict food safety, hygiene, and sanitation standards in accordance with local regulations.
• Ensure the kitchen is properly organized, clean, safe, and fully equipped for daily operations.
• Train and mentor chefs and kitchen staff in Vietnamese cooking techniques, recipes, hygiene, and company standards.
• Coordinate closely with the restaurant manager and front-of-house team to ensure smooth and efficient service.
• Handle customer feedback relating to food quality and take appropriate corrective action.
• Monitor kitchen equipment and arrange maintenance or repairs when required.
• Develop and implement efficient kitchen systems and procedures to improve productivity and consistency.
• Ensure the team performs effectively during busy service periods while maintaining quality and presentation.
  Minimum 5 years of professional kitchen experience, with at least 2–3 years in a Head Chef, Sous Chef, or senior kitchen leadership role.
• Strong knowledge of Vietnamese cuisine, including traditional ingredients, cooking methods, sauces, herbs, and regional specialties.
• Proven ability to manage and motivate a multicultural kitchen team.
• Strong understanding of food costing, menu development, inventory management, and portion control.
• Excellent knowledge of food safety, hygiene, and sanitation standards.
• Ability to work under pressure in a fast-paced restaurant environment.
• Strong organizational, communication, and leadership skills.
• Creative, disciplined, detail-oriented, and passionate about Vietnamese food.
• Ability to maintain consistent food quality and presentation across every service.
• Culinary qualifications are preferred but not mandatory if supported by strong professional experience.