STAVI is hiring head chefs for factory – office – school kitchens

Job title: Head Chef

Working hours: Depending on the kitchen

Place of work: Hanoi, Hai Duong, Hai Phong, Quang Ninh

Salary: Negotiable

I. Job summary:

To manage, run and supervise the provision of industrial catering services at the kitchen.

II. Duties and the requirements attached to them:

1. Training new staff and providing periodic training: Take part in training and guiding new staff in the food preparation process. Test and assess the professional skills of the cooks.

2. Controlling the quality of the food: Ensure that the food meets quality standards and check the dishes in person before they are served to customers.

3. Running the kitchen: Take charge of passing on and monitoring information from the company to the various teams at the kitchen.

4. Managing goods, tools and utensils: Check the quantity and quality of goods and food. Monitor how tools, utensils, machinery and equipment at the kitchen are used.

5. Checking the taste of the dishes: Check the taste of each dish after the cooks have finished it.

6. Managing kitchen tools, utensils and equipment: Make sure staff use the equipment, tools and utensils properly. Report to the technical department on how the equipment is being used. Complete the kitchen asset report on the last day of each month and send it to the operations manager.

7. Receiving and handling customer complaints: Receive complaints from customers and handle them within the scope of your own authority. Report to the operations manager if a complaint goes beyond your authority to resolve.

8. Carrying out other related work at the request of management: Carry out the instructions of the operations manager or the Board of Directors in service of the company’s general business.

III. Relationships inside and outside the Company:

3.1. Inside the company

- Supervising officers: operations manager, HR staff, nutritionists, purchasing staff

- Reporting authority: Director (on request), operations manager, HR staff, nutritionists

3.2. Outside the company

- Relations with the competent authorities: environmental police, fire prevention and fighting, the food safety and hygiene sub-department, and so on

- Suppliers

- Customers

IV. Responsibilities:

- Ensure that catering services are delivered to customers on time, to the required quality and in the portion sizes laid down by the nutrition department.

- Build a united and professional working environment.

- Keep staffing costs and ingredient costs within the permitted limits.

- Ensure that the kitchen remains clean, tidy and well ordered

V. Authority

- Directly instruct the staff working at the site in their daily work.

- Propose the recruitment, transfer, promotion, commendation, discipline or dismissal of subordinate staff in accordance with the Company’s labour rules and policies.

- Request the relevant departments within the company, such as purchasing and food safety and hygiene, to supply the information and records needed in connection with running the kitchen.

- Resolve customer complaints within the scope laid down by the company.

- Report directly to the General Manager upon discovering any serious wrongdoing by staff or by a third party that affects service quality and the company’s reputation.

VI. Performance indicators:

- Meeting the targets for staffing costs and ingredient costs

- The results of periodic service quality surveys

- A positive, professional attitude to work

- Building a good working environment.

VII. Requirements:

- Gender: Male

- Experience: 03 years of experience or equivalent

- Languages: Able to communicate in basic English (preferred)

- Computer skills: Proficient in office software

- Skills: Communication skills, skills in training and coaching staff, skills in analysing and handling situations

- Manner: A professional, quick-witted manner

- Other requirements: In good health, able to work shifts, ready to take on the job

STAVI Is Hiring Head Chefs for Factory, Office and School Kitchens