ABV Restaurant & Bars

POSITION: CHEF DE CUISINE

REPORT TO : RESTAURANT MANAGER/GENERAL MANAGER

JD

Responsibilities

• The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and management of the kitchen team.

• Ensure profit margins are maintained and costs are not exceeded.

• Ensure the cleanliness and maintenance of all outlet kitchens.

• Ensure professional behaviour of staff including personal grooming and attire.

• Maintain high standards of quality control, hygiene, health and safety.

• Perform stock ordering on time, check that stocks are correctly stored and issued to various departments.

• Recruit suitably qualified person and promote internally wherever possible.

• The above main duties are not exhaustive, and there may be additional/other ad-hoc duties deemed fit by Management..

• Working time 8 hours/day, 1 day off/week

• Duty meals provided by the Company

• Insurance, Annual Leave followed based on Labor Law

• Associated discount for F&B consumption

Requirements and skills

• Good health and no infection.

• At least 3 year experience as a Chef of a Restaurant

• Gender: Female

• Age: 30-40

• Language skills: English (Communication level)

• Leadership and teamwork skills

• Staff training skills

• Good communication skills

• Understand the raw material market prices in Ho Chi Minh City and be able to negotiate with material suppliers.

• Understand the method of calculating the cost of raw materials and knowledge to carry out the inventory correctly.

• Always strive to increase the profit of the restaurant from the good management of waste of materials and minimize the cost of the restaurant's materials.

• Be able to understand exactly the taste, quantity and decoration of the food that consumers prefer to be able to improve the product.