[SOKOGROUP] HEAD CHEF - VIETNAMESE CUISINE

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