Công Ty TNHH L'usine

www.lusinespace.com

L’USINE is a concept space comprised of retail space, café and gallery. Founded in 2009, it is the first of its kind in Vietnam. L’USINE showcases brands that combine craftsmanship and creativity.... Detail

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HEAD CHEF (Lusine Restaurants)

Benefits

Insurance
Travel
Incentive bonus
Healthcare
Training Scheme
Salary review

Job Description

Overall purpose of the job: The Head Chef, naturally passionate, must possess culinary sensibility as well as creativity. He/she is first and foremost responsible to develop and run menus that commensurate with our concept yet seeks to elevate our culinary reputation among our target customers.

Through inspirational leadership and strong management skills, the Head Chef is responsible for maximising productivity of the team to collectively deliver quality food consistently and efficiently.

In addition, the Head Chef is responsible for ensuring that the standard and quality of the food production and hygiene are maintained at the highest level at all times.

The Head Chef is accountable for all matters culinary, back of house and COGS, as well as the daily operations of all kitchens and bakery.

Job Requirement

1. Culinary

1.1 With culinary sensibility and passion, develop new menu addressing all criteria and parameters set by the company

1.2 Generate excitement through new product development (NPD) and limited time specials

1.3 Create menus for outside catering or on-site events as required from time to time

1.4 Develop supply chain required to achieve culinary elevation

1.5 Set up and maintain kitchens in approved layout with standard equipment

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1. Process

1.1 Ensure recipe cards and menu item cards are in place for all dishes in database

1.2 Ensure compliance with all operational excellence standards set by the company pertaining to food safety, inventory management and people management

1.3 Develop and maintain SOPs as required for all aspects of back of house operations

1.4 Cooperate and comply with Procurement procedures

1.5 Submit weekly report to supervisor on time

2. People

2.1 Build, train, mentor and coach back of house teams at all locations

2.2 Develop and carry out development plans for all team members

3. Customer

3.1 Be a brand ambassador and actively engage with customers when appropriate

3.2 Handle service recovery while on duty or when incidents are escalated

4. Financial

4.1 Run an efficient yet effective kitchen operation with consistently high quality output while meeting opex and ideal food cost targets