Job Description
<Number of employees : Total : 20 Local : 19 Japanese : 1 Foreigner : 0 >
<Report Line : Japanese Director and Vietnamese Store Manager >
<Team Member: 2 persons>
<Number of Subordinates: 0 persons >
<Products: Foods and Beverages >
<Clients: Consumers >
<Saturday Working: flexible >
<Job Responsibilities>
- Manage the menu of the Restaurant
- Manage all the dishes in the Kitchen area.
- Ensure Food safety and hygiene for the restaurant's dishes.
- Provide new ideas for the Restaurant's Menu and proceed.
- Manage all materials and Kitchen Appliances. Make a plan to buy Kitchen Materials and Tools in a timely manner.
- Work with the company to recruit new employees of the Kitchen Division and conduct training for new employees.
- Assign tasks to each position in the Kitchen Division.
- Work with the company to create rules in the Kitchen Kitchen Division.
- Manage employees so that Employees always do well in accordance with the provisions of the Kitchen as well as the Company
- Manage restaurant material costs, reduce food waste
- Improve products to meet customer requirements on taste, quantity, decoration.
- Find sources of raw materials with good prices and quality, making improvements in the purchase of raw materials.
<Necessary Skill / Experience >
- Good health and no infection.
- At least 1 year experience as a Chef of a Restaurant
- Gender: Male
- Age: 22 - 28
- Language skills: Japanese or English (Communication level)
- Leadership and teamwork skills
- Staff training skills
- Good communication skills
- Understand the raw material market prices in Ho Chi Minh City and be able to negotiate with material suppliers.
- Understand the method of calculating the cost of raw materials and knowledge to carry out the inventory correctly.
- Always strive to increase the profit of the restaurant from the good management of waste of materials and minimize the cost of the restaurant's materials.
- Be able to understand exactly the taste, quantity and decoration of the food that consumers prefer to be able to improve the product.
<Report Line : Japanese Director and Vietnamese Store Manager >
<Team Member: 2 persons>
<Number of Subordinates: 0 persons >
<Products: Foods and Beverages >
<Clients: Consumers >
<Saturday Working: flexible >
<Job Responsibilities>
- Manage the menu of the Restaurant
- Manage all the dishes in the Kitchen area.
- Ensure Food safety and hygiene for the restaurant's dishes.
- Provide new ideas for the Restaurant's Menu and proceed.
- Manage all materials and Kitchen Appliances. Make a plan to buy Kitchen Materials and Tools in a timely manner.
- Work with the company to recruit new employees of the Kitchen Division and conduct training for new employees.
- Assign tasks to each position in the Kitchen Division.
- Work with the company to create rules in the Kitchen Kitchen Division.
- Manage employees so that Employees always do well in accordance with the provisions of the Kitchen as well as the Company
- Manage restaurant material costs, reduce food waste
- Improve products to meet customer requirements on taste, quantity, decoration.
- Find sources of raw materials with good prices and quality, making improvements in the purchase of raw materials.
<Necessary Skill / Experience >
- Good health and no infection.
- At least 1 year experience as a Chef of a Restaurant
- Gender: Male
- Age: 22 - 28
- Language skills: Japanese or English (Communication level)
- Leadership and teamwork skills
- Staff training skills
- Good communication skills
- Understand the raw material market prices in Ho Chi Minh City and be able to negotiate with material suppliers.
- Understand the method of calculating the cost of raw materials and knowledge to carry out the inventory correctly.
- Always strive to increase the profit of the restaurant from the good management of waste of materials and minimize the cost of the restaurant's materials.
- Be able to understand exactly the taste, quantity and decoration of the food that consumers prefer to be able to improve the product.