[Sokogroup] Head Chef

Hạn nộp: 11/10/2026

Mức lương: Thỏa thuận

Nộp hồ sơ ứng tuyển

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Số lượng

1

Nơi làm việc

Quận 1 - TP HCM

Giờ làm việc

Làm theo ca

Loại hình

Nhà hàng/ Bar/ Pub Cà phê/ Quán ăn/ Nhà nghỉ nhỏ

Ngành nghề

Bếp

Vị trí

Giám đốc, phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng

Cập nhật

12/09/2026 00:08

Mô tả công việc

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

Quyền lợi được hưởng

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.

Yêu cầu công việc

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

Yêu cầu hồ sơ

HR will contact shortlisted candidates.