Job Description

The Head Chef is responsible for leading the kitchen team and overseeing all aspects of food preparation for authentic Vietnamese cuisine. This role ensures consistency, quality, flavour authenticity, and efficient kitchen operations. Main Duties Plan, develop, and update Vietnamese menus, including regional dishes (ph?, bún, c?m, món xào, món n??ng, món kho, etc.) Supervise kitchen staff, assign tasks, and ensure proper workflow. Oversee preparation, seasoning, and cooking of all Vietnamese dishes to maintain quality and authenticity. Create and standardize recipes, portion sizes, presentation, and plating standards. Train cooks and kitchen helpers in Vietnamese culinary techniques and food safety procedures. Monitor inventory; order food supplies, ingredients, and kitchen equipment. Inspect ingredients for freshness and ensure proper storage following food safety standards. Control portion sizes and minimize food waste. Ensure kitchen hygiene, cleanliness, and compliance with provincial food safety regulations. Collaborate with management to control food and labour costs. May participate in hiring, scheduling, and evaluating kitchen staff. Skill & Experience Requirements At least 5 years of experience as Head Chef or Senior Cook specializing in Vietnamese cuisine. Strong knowledge of Vietnamese culinary techniques, spices, broths, marinades, and traditional recipes. Ability to manage a team and coordinate high-volume kitchen operations. Food safety certification is an asset.

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