[SOKOGROUP] HEAD CHEF

• I. 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
• II. 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 equipments
• 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

• Negotiable salary, service charge
• Professional and dynamic working environment.
• Opportunities for career advancement to higher positions.
• 12 days of annual leave per year.
• One day off per week.
• Uniform provided and parking fee support (if applicable).
• Full social insurance in accordance with the law.
• 10-20% staff discount on food and beverages.
• Team building activities, birthday celebrations, and company parties.

• A minimum of 3 years’ experience as a Sous Chef or Head Chef
• 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