Employment Information


Food & Beverage (F&B), Restaurant / Hotel, Food Tech / Nutritionist



Job type




Job level



3 - 10 Years

Deadline to apply



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  • Laptop
  • Insurance
  • Travel
  • Allowances
  • Uniform
  • Incentive bonus
  • Healthcare
  • Training Scheme
  • Salary review
  • Business Expense
  • Annual Leave

Job Description

In charge of all product development activities under the Asian concept.


- In charge of the concept that favors Japanese models;

- Coordinate with related departments to research, improve, change and develop new product lines in line with target customer tastes and market development trends;

- Control and optimize the cost of raw materials used in the system and ensure the quality of dishes meets the standards according to the Company's regulations;

- In charge of creating new menus, making quantitative documents, calculating costs, optimizing for general orientation. Coordinate with related departments to develop and improve menus according to defined cycles and according to actual needs, establish standard documents and implementation documents for developed menus;

- Supervising and directly implementing centralized training for the kitchen staff at the restaurant;

- Cooperate with the Purchasing team and QA/QC to monitor and control the quality of input materials, ensuring that they fully meet the prescribed standards;

- Systematize the production process and cooperate with the Central Kitchen, the Restaurant Management Board, ... to come up with the optimal operation plan, minimize the waste of raw materials and maximize the revenue;

- Other tasks assigned by the Line Manager.

Job Requirement

- 3+ years of experience in positions such as Chef, Kitchen Counter Manager, Food Development and Creation, R&B, ... or similar positions. Preferred candidate has direct with experience in Japanese restaurant models;

- Good culinary expertise, extensive knowledge of various product lines and dishes suitable for the Vietnamese market;

- Skilled in creating new menus, improving and developing dishes according to market trends and demands;

- Innovation, understanding the specifics of the restaurant chain model to come up with suitable new products;

- Good in costs analysis and optimize business performance well; knowledge of food combinations and materials; 

- Mainly need cold kitchen skills to make sushi sashimi. Demonstration of OMAKASE if required, especially accept to go to work followed order;                                    

- Ability to communicate effectively and good teamwork. Have a good service mindset and be open to receive reviews and comments;

- High sense of responsibility and ability to deal with pressure;

- MS Office: Word, Excel, PowerPoint, Email, .... Good English communication is a plus.

More Information

  • Degree: College
  • Gender: Male
  • Job type : Permanent
  • Age: 27 - 40
  • Salary: Competitive
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Company Overview

Founded in November 2005, Golden Gate Restaurant Group is recognized as the leading restaurant chain operator in Vietnam in terms of sales, number of concepts, outlets and professionalism  Golden Gate Restaurant Group currently operates 21 concepts of restaurant with over 280 restaurants nationwide. However, it has not stopped at this stage. Realizing the trendendous opportunity in the... View more



Ho Chi Minh