Head Chef (Japanese Restaurant Omakase)
Hoang An Nhien Group
Địa điểm làm việc: Hồ Chí Minh
Hết hạn: 31/03/2023
- Chi tiết công việc
- Giới thiệu công ty
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Mô tả công việc
Tasks in the pre-opening phase
Key 1: Build a strong kitchen team:
- Assist the Operation Manager in establishing a kitchen organization chart
- Recruitment, interview and training employees for the kitchen team
- Create the kitchen processes to work effectively with the FOH team
- Establish a training plan, able to train new employees, provide ongoing training for subordinate employees
Key 2: Propose OS&E and equipment for the kitchen:
- Support looking for and connecting suppliers to the Purchase Department
- Propose a list of OS&E of kitchen equipment
- Responsible to control equipment, and material received from suppliers
Key 3: Menu development
- Suggest menu following restaurant concept
- Create a seasonal menu, a special menu for a private party
- Task on the opening phase
- Monitor food budgets and ensure supply orders do not exceed allocated budgets
- Maintain kitchen order and hygiene by ensuring the cleanliness of tables, counters, and all work areas
- Ensure general cleanliness and maintenance of all kitchen equipment and utensils
- Operate kitchen equipment such as ovens and grills
- Monitor equipment performance and order replacements as and when needed
- Prepare ingredients and oversee food preparation
- Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
- Supervise the kitchen staff to ensure that they are performing their duties efficiently
- Provide training for new kitchen staff
Key 1: Build a strong kitchen team:
- Assist the Operation Manager in establishing a kitchen organization chart
- Recruitment, interview and training employees for the kitchen team
- Create the kitchen processes to work effectively with the FOH team
- Establish a training plan, able to train new employees, provide ongoing training for subordinate employees
Key 2: Propose OS&E and equipment for the kitchen:
- Support looking for and connecting suppliers to the Purchase Department
- Propose a list of OS&E of kitchen equipment
- Responsible to control equipment, and material received from suppliers
Key 3: Menu development
- Suggest menu following restaurant concept
- Create a seasonal menu, a special menu for a private party
- Task on the opening phase
- Monitor food budgets and ensure supply orders do not exceed allocated budgets
- Maintain kitchen order and hygiene by ensuring the cleanliness of tables, counters, and all work areas
- Ensure general cleanliness and maintenance of all kitchen equipment and utensils
- Operate kitchen equipment such as ovens and grills
- Monitor equipment performance and order replacements as and when needed
- Prepare ingredients and oversee food preparation
- Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
- Supervise the kitchen staff to ensure that they are performing their duties efficiently
- Provide training for new kitchen staff
Yêu cầu
- A minimum of 2 years' experience as a sous chef or head chef preferably at a Japanese restaurant or Omakase restaurant
- Good sushi knife skills
- Efficient at food preparation such as cutting fish, preparing sashimi and vegetables, etc
- Familiar with Japanese ingredients, preparation techniques and practices in Japanese cuisine
- Ability to work well under pressure especially during peak hours and busy periods
- Good interpersonal skills including the ability to communicate well with the chefs and service crew
- Leadership skills and confidence in training the kitchen crew
- Organised with a keen eye for detail
- Passionate about providing exceptional standards of service
Chế độ phúc lợi:
- Competitive salary & allowances (we are open to negotiation)
- 2-3 month of training in Thailand with paid accommodation and allowance
- 13th-month salary
- Attractive career opportunities within HAN Group
- Annual Performance Review
- Young and dynamic environment. Many development opportunities
- Good sushi knife skills
- Efficient at food preparation such as cutting fish, preparing sashimi and vegetables, etc
- Familiar with Japanese ingredients, preparation techniques and practices in Japanese cuisine
- Ability to work well under pressure especially during peak hours and busy periods
- Good interpersonal skills including the ability to communicate well with the chefs and service crew
- Leadership skills and confidence in training the kitchen crew
- Organised with a keen eye for detail
- Passionate about providing exceptional standards of service
Chế độ phúc lợi:
- Competitive salary & allowances (we are open to negotiation)
- 2-3 month of training in Thailand with paid accommodation and allowance
- 13th-month salary
- Attractive career opportunities within HAN Group
- Annual Performance Review
- Young and dynamic environment. Many development opportunities
Quyền lợi
Competitive Salary
12 days of Annual Leave
Young, dynamic and fast-paced working environment
12 days of Annual Leave
Young, dynamic and fast-paced working environment
Thông tin khác
Ngày Đăng Tuyển
[protected info]
Cấp Bậc
Trưởng phòng
Ngành Nghề
Thực phẩm & Đồ uống
, Nhà hàng/Khách sạn
Kỹ Năng
Bếp Nhật, Bếp
Ngôn Ngữ Trình Bày Hồ Sơ
Tiếng Anh
[protected info]
Cấp Bậc
Trưởng phòng
Ngành Nghề
Thực phẩm & Đồ uống
, Nhà hàng/Khách sạn
Kỹ Năng
Bếp Nhật, Bếp
Ngôn Ngữ Trình Bày Hồ Sơ
Tiếng Anh
Thông tin chung
- Ngày hết hạn: 31/03/2023
- Thu nhập: 2000 - 3000 USD
Giới thiệu công ty
Xem trang công ty
We are Hoang An Nhien Group which is made up of 2000+ employees. Proudly affirm that we are the largest nightlife group in Vietnam having more than 11 venues all around the country (Zion Sky Lounge & Dining, Kasho Club, ATMOS, Jigger Downtown Bar & Kitchen, The Bunker, etc) with the goal to bring...
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