[noriboi] Omakase Head Chef

2 weeks ago

Ho Chi Minh City, Vietnam SOKOGROUP LTC. Full time

**Hạn nộp**: 27/02/2024 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận 2 - TP HCM
Giờ làm việc
Làm theo ca
Loại hình
Nhà hàng/ Bar/ Pub
Ngành nghề
Bếp
Vị trí
Giám đốc, phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng
Cập nhật
26/01/2024 13:36
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 of 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

**Responsibilities**:
Check the daily list of required ingredients, monitor food inventory levels, and determine what needs to be restocked and when

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

QUYỀN LỢI ĐƯỢC HƯỞNG
Full benefit according to the provision of Law and State

Competitive Salary (Negotiate)
Service charge
Team building, Staff party
Discount for staffs members

x3 basic salary + 1 compensation leave when working on public holiday
YÊU CẦU CÔNG VIỆC
A minimum of 2 years of 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
Organized with a keen eye for detail
Passionate about providing exceptional standards of service
YÊU CẦU HỒ SƠ

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