We are seeking experienced and passionate Vietnamese Cuisine Head Chef to lead our kitchen operations. The successful candidate will have extensive knowledge of authentic Vietnamese cooking techniques, ingredients, and traditional recipes while maintaining high standards of food quality, consistency, and kitchen efficiency. The Head Chef will oversee all aspects of kitchen management, including menu development, food preparation, staff supervision, inventory control, and food safety compliance.
Key Responsibilities
- Prepare authentic Vietnamese dishes according to established recipes and quality standards.
- Develop seasonal and specialty menu items while maintaining traditional Vietnamese flavors.
- Supervise, train, and schedule kitchen staff.
- Ensure consistency in food presentation, taste, and portion control.
- Monitor food quality and freshness of ingredients.
- Manage food inventory, purchasing, and supplier relationships.
- Control food costs and minimize waste.
- Maintain a clean, organized, and efficient kitchen environment.
- Ensure compliance with all food safety, sanitation, and health regulations.
- Coordinate kitchen operations during busy service periods.
- Maintain equipment and report maintenance needs.
- Collaborate with restaurant management to improve menu offerings and customer satisfaction.
Qualifications
- Minimum 3–5 years of experience as a Vietnamese cuisine chef, with at least 1–2 years in a leadership or supervisory role.
- Strong knowledge of traditional Vietnamese ingredients, cooking methods, and regional specialties.
- Experience preparing dishes such as:
- Phở
- Bún bò Huế
- Bánh mì
- Bún chả
- Cơm tấm
- Gỏi cuốn
- Spring rolls
- Vermicelli and rice dishes
- Traditional soups, stir-fries, and grilled meats
- Excellent knife skills and food preparation techniques.
- Strong leadership and team management abilities.
- Ability to work efficiently in a fast-paced environment.
- Knowledge of inventory management and food cost control.
- Familiarity with food safety and sanitation regulations.
Skills
- Authentic Vietnamese culinary expertise
- Leadership and staff development
- Menu planning and recipe standardization
- Inventory and cost management
- Time management
- Attention to detail
- Communication and teamwork
- Problem-solving under pressure
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift up to 25 kg (55 lbs).
- Comfortable working in a hot, fast-paced kitchen environment.
Working Conditions
- Full-time position.
- Fast-paced restaurant kitchen.
Preferred Qualifications
- Culinary diploma or equivalent professional training.
- Food Handler Certification.
- Experience managing high-volume Vietnamese restaurants.
- Ability to communicate in English; Vietnamese language skills are considered an asset.
Pay: $50,000.00-$60,000.00 per year
Benefits:
- Casual dress
- On-site parking
Work Location: In person
