Savory Head Chef (Modern/ Western Cuisine)

• Plan daily/weekly production based on demand and inventory.

• Supervise production and manage kitchen shifts.

• Ensure timely prep and product readiness.

• Maintain kitchen cleanliness and equipment.

• Handle raw material and packaging orders.

• Conduct quality checks and resolve issues.

• Document recipes, tests, and reports.

• Develop new savory, cake, and bread items monthly.

• Innovate seasonal and fusion menu items.

• Refine recipes through testing and feedback.

• Create technical sheets and collaborate with sourcing teams.

• Support brand storytelling through culinary insights.

• Supervise food handling and storage.

• Ensure hygiene standards and kitchen workflow efficiency.

• Monitor compliance with safety protocols.

• Train and onboard new staff.

• Coach team leaders on kitchen management.

• Participate in recruitment.

• Maintain consistency across locations.

• Improve kitchen performance and manage food costs.

• Submit weekly reports and suggest improvements.

• 5+ years in a similar role.

• Certification in Savory. With Pastry is a big plus.

• Strong knowledge of production, flavors, and textures.

• Passion for culinary arts and chocolate.

• Ability to multitask, work under pressure, and in hot environments.

• Flexible, responsible, and team-oriented.

• Fluent in English and Vietnamese.

• Strong time management and computer skills.

• Experience in training or workshops is a plus.

• 12 annual leave days + 1 birthday leave.

• 8-hour shifts (30 mins break included).

• 6 working days/week (26 days/month).

• 24/7 health insurance (after 2 years).

• 13th month salary.

• Training opportunities.

• Full SHUI based on actual income.

• Lunch and parking allowance.

• 30% discount on company products.

• Annual salary review and health check.

Manpower