WE'RE HIRING | CLUSTER CHEF DE CUISINE
Lead the kitchen. Shape the standards. Grow with us.
Location:
Da Nang, Vietnam
Group:
Le Comptoir x The Gypsy x Upcoming project soon
Compensation:
Competitive salary following experience
ABOUT US
Le Comptoir and The Gypsy are two distinctive dining destinations in Da Nang, bringing together refined hospitality, ambitious culinary concepts, and a strong commitment to quality.
Our kitchens are led by Chef Olivier Corti, a French chef with a background in Lyon and experience in prestigious kitchens. With a strong focus on French culinary craftsmanship, precision, and quality, Chef Olivier brings both international standards, local ingredients and a hands-on approach to the teams he leads.
As we continue to grow with more upcoming projects, we are looking for an Cluster Chef de Cuisine to take a key leadership role across our kitchens' operations, working closely with Chef Olivier and the Executive Culinary Teams to build consistency, discipline, creativity, and excellence.
This is more than a kitchen management position. It is an opportunity to work closely with an experienced culinary leader and help shape the next chapter of our kitchens.
YOUR ROLE A - Overall
This is not a desk job.
We are looking for a hands-on kitchen leader who still loves being in the kitchen.
You will be expected to lead service, work alongside the team, develop and improve dishes, train young chefs, and make sure every plate leaving the kitchen meets our standards.
When the Executive Chef is not on the floor, you should naturally step up, take ownership, make decisions, and lead the kitchen with confidence.
We are looking for someone with experience in Asia who understands how to lead and develop a young Asian/Vietnamese team. We do not need a "star chef," but a team-oriented Chef who brings strong standards, creativity, fresh energy, and helps the people around them grow.
B - Requirements
Strong experience in French cuisine, ideally 3-5+ years.
Experience in standalone restaurants, rather than only within large hotel operations.
Previous experience working in Asia, with a good understanding of the local working culture.
Strong ability to lead kitchen service from the floor and work hands-on with the brigade.
Confidence in leading, coaching, and developing young Asian/Vietnamese kitchen team members, who are mostly under 35 years old.
Strong English communication skills and basic proficiency with office tools.
A hands-on, proactive personality with the ability to take ownership without waiting to be told what to do.
Strong culinary creativity and curiosity, with a genuine interest in developing, testing, and improving dishes.
A sharp eye for taste, presentation, consistency, and detail.
A genuine team player who wants to build people as much as build dishes.
Comfortable taking full responsibility for the kitchen and making decisions when the Executive Chef is not present.
Willing and able to cook, support sections, run the pass, and step directly into service whenever required.
C - Job Details
1 - Hands-on Kitchen Operations & Service
Be actively present in the kitchen and participate in daily operations and service.
Lead kitchen service and ensure strong communication, organization, timing, and discipline throughout the brigade.
Run the pass and personally control the quality and presentation of dishes before they leave the kitchen.
Cook and work on sections when required, particularly during busy services, staff shortages, or operational needs.
Lead and oversee daily kitchen operations across the group's venues in collaboration with the Executive Chef and in line with the development of upcoming projects.
Maintain smooth, disciplined, clean, and efficient kitchen operations.
2 - Culinary Quality & Development
Maintain high and consistent standards of taste, cooking, presentation, portion control, and execution.
Taste and check food regularly, from preparation through to final service.
Work closely with the Executive Chef on menu development, new dishes, seasonal changes, recipes, and culinary concepts.
Take an active role in testing, developing, improving, and implementing dishes, rather than only supervising the process.
Ensure recipes and plating standards can be consistently reproduced by the team.
Continuously look for ways to improve quality, technique, organization, and guest experience.
3 - Leadership & Team Development
Lead by example and work alongside the kitchen team.
Train, mentor, coach, schedule, and develop kitchen team members.
Conduct practical, hands-on training in cooking techniques, preparation, plating, organization, and service.
Identify weaknesses within the team and actively work with individuals to improve their skills and performance.
Build a professional kitchen culture based on discipline, respect, communication, teamwork, and high standards.
Develop stronger team members and help prepare them to take on greater responsibility.
4 - Cost, Stock &
Purchasing Control
Monitor food costs, stock levels, inventory, portion control, purchasing, and product usage.
Work closely with the Executive Chef, kitchen team, and Purchasing team to maintain appropriate stock levels without unnecessary overstock.
Control waste, spoilage, and unnecessary product loss while protecting food quality.
Ensure recipes, yields, portions, and purchasing decisions remain commercially responsible.
5 - Food Safety, Hygiene & Kitchen Standards
Maintain strict standards of food safety, hygiene, sanitation, storage, and equipment care.
Ensure all kitchen areas, sections, refrigerators, storage areas, and equipment are properly maintained and organized.
Lead by example in cleanliness, mise en place, organization, and professional kitchen discipline.
6 - Management Responsibilities
Support kitchen scheduling, ordering, costing, reporting, and other necessary administrative responsibilities.
Work closely with the Executive Chef and management on operational planning and the development of current and upcoming projects.
Complete the administrative responsibilities required by the position without losing the hands-on presence expected from a kitchen leader.
Perform other duties assigned by the Executive Chef and/or Board of Directors within the scope of the position.
WHAT WE OFFER
· Monthly income:
Competitive, will be discussed during the interview
· 2-month probation at 100% salary
· 6 days off/month
· Annual leaves: 15 days per year
· E-visa, work permit, the temporary residence card will be provided, together with insurance, annual leave & public holidays according to Vietnamese labor law
· Daily staff meals & duty uniforms
· Enjoy a 30% discount when dining at the restaurant or shopping at L'epicerie Deli shop
· 13th-month salary bonus
· Annual compensation review
· Fast-track career growth within an expanding restaurant group
WORKING SCHEDULE
· Following the need of the operation
· Flexible scheduling during major events, banquets, and inventory days
READY TO TAKE THE NEXT STEP?
Send your CV in English to:
Email:
[protected info]
Zalo / WhatsApp:
+84 829 930 008
Le Comptoir |
16 Che Lan Vien, Ngu Hanh Son, Da Nang, Vietnam The Gypsy |
10th Floor, New Orient Hotel, 20 Dong Da, Hai Chau, Da Nang, Vietnam