Japanese Chef / Đầu bếp Ẩm thực Nhật

Mô tả công việc

Địa điểm làm việc: Thành Phố Vũng Tàu, Bà Rịa – Vũng Tàu

Mô tả công việc

• Menu Development

Develop and finalize the Level 19 set menu

Develop the izakaya à la carte menu, including cold dishes, grill, fried dishes and rice

Add Japanese dishes to the hotel breakfast buffet

Prepare a standard recipe card with photo, portion size and plating for every dish

Introduce seasonal dishes and update the menu regularly

Prepare and cook collaboration dinners with visiting chefs

• Cost Control & Purchasing

Cost every dish before it goes on the menu and keep food cost within budget

Work with Purchasing to select suppliers for Japanese imported goods and fresh local seafood

Set par stock, place orders and check quality on delivery

Month-end stock count, waste record and yield tests for fish and meat

• Kitchen Operations

Central preparation for both outlets and set menu service

À la carte service and the grill station in the lobby

Prep lists, mise en place, running the pass and ticket times

Propose Japanese kitchen equipment and small wares, and keep them in good condition

• Team & Training

Train the kitchen team in Japanese techniques: knife skills, fish preparation, sushi rice, dashi, grill and tempura

Lead kitchen training before opening and brief service and bar staff on the menu

Prepare duty rosters within the approved manpower plan

Develop one cook to run the kitchen on the chef’s days off

• Food Safety & Hygiene

Cold chain, storage temperature and shelf life for raw fish and seafood

Follow hotel food safety standards and Vietnamese regulations, and pass hygiene audits

Keep allergen information for every dish and share it with the service team

• Guests & Business

Table visits on Level 19 and at the izakaya counter, and follow-up on guest feedback

Support Sales & Marketing with dish photos and menu content

Review sales mix, food cost and menu performance with the Executive Chef and General Manager

Yêu cầu

Minimum 5 years in Japanese kitchens, with at least 2 years as Head Chef, Sous Chef or senior Chef de Partie

Standalone Japanese restaurants such as izakaya, sushi, yakitori, robata or yakiniku. Standalone restaurant experience is preferred over a hotel-only background

Has developed and costed at least one menu, with photos of own dishes

Fish preparation and sashimi, sushi rice and nigiri, charcoal grill, tempura, dashi and sauces

Recipe costing, ordering and stock count. Good Excel or Google Sheets skills

Experience training cooks and running the pass during busy service

Vietnamese. Working English for menus and reports. Japanese kitchen terms

Willing to relocate to Vũng Tàu

Quyền lợi

6 days off/month

Social Insurance, 24/24 Insurance

Meal, laundry

Full training

Full Benefits

Friendly, young and dynamic environment