17 Restaurant Chef jobs in Vietnam
Head Chef (Boutique Restaurant)
900000 Can Tho , Can Tho
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We are recruiting for a talented and passionate Head Chef to lead the culinary operations of a highly acclaimed boutique restaurant located in the heart of **Can Tho, Can Tho, VN**. This role is perfect for an experienced culinary professional who excels in creative menu development, kitchen management, and delivering exceptional dining experiences. You will be responsible for all aspects of the kitchen, from food preparation and presentation to staff management and inventory control.
As the Head Chef, you will design innovative and seasonally inspired menus that highlight the finest local ingredients, catering to a discerning clientele. Your responsibilities will include overseeing the entire culinary process, ensuring consistent quality and adherence to the highest standards of food safety and hygiene. You will manage the kitchen budget, control food costs, and optimize purchasing to maintain profitability. Leading and mentoring the kitchen brigade, including sous chefs, line cooks, and pastry chefs, is a key component of this role. You will foster a positive and collaborative work environment, encouraging skill development and culinary creativity.
The ideal candidate will possess a strong foundation in classical culinary techniques, coupled with a creative flair for modern gastronomy. Proven experience in a Head Chef or Executive Sous Chef role within a reputable restaurant is essential. You must demonstrate excellent leadership qualities, strong organizational skills, and the ability to thrive under pressure in a fast-paced environment. Exceptional communication skills are needed to liaise effectively with front-of-house staff, suppliers, and management. This is an outstanding opportunity to join a prestigious establishment and leave your culinary mark.
**Responsibilities:**
**Qualifications:**
As the Head Chef, you will design innovative and seasonally inspired menus that highlight the finest local ingredients, catering to a discerning clientele. Your responsibilities will include overseeing the entire culinary process, ensuring consistent quality and adherence to the highest standards of food safety and hygiene. You will manage the kitchen budget, control food costs, and optimize purchasing to maintain profitability. Leading and mentoring the kitchen brigade, including sous chefs, line cooks, and pastry chefs, is a key component of this role. You will foster a positive and collaborative work environment, encouraging skill development and culinary creativity.
The ideal candidate will possess a strong foundation in classical culinary techniques, coupled with a creative flair for modern gastronomy. Proven experience in a Head Chef or Executive Sous Chef role within a reputable restaurant is essential. You must demonstrate excellent leadership qualities, strong organizational skills, and the ability to thrive under pressure in a fast-paced environment. Exceptional communication skills are needed to liaise effectively with front-of-house staff, suppliers, and management. This is an outstanding opportunity to join a prestigious establishment and leave your culinary mark.
**Responsibilities:**
- Lead and manage all kitchen operations, including food preparation, cooking, and presentation.
- Develop and execute creative, seasonal menus that align with the restaurant's concept.
- Oversee the training, supervision, and development of kitchen staff.
- Ensure adherence to strict food safety, sanitation, and hygiene standards.
- Manage food costs, inventory, and purchasing from suppliers.
- Maintain consistency in food quality and portion control.
- Collaborate with the management team on menu pricing and profitability.
- Foster a positive and productive work environment within the kitchen.
- Uphold the restaurant's reputation for culinary excellence.
**Qualifications:**
- Culinary degree or equivalent professional certification.
- Minimum of 5 years of experience in a senior culinary role (Head Chef or Executive Sous Chef).
- Proven expertise in menu creation, food costing, and kitchen management.
- Strong knowledge of various cooking techniques and international cuisines.
- Excellent leadership, communication, and interpersonal skills.
- Ability to manage and motivate a kitchen team effectively.
- Passionate about food quality and culinary innovation.
- Experience in a high-volume, fine-dining environment is a plus.
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Head Chef - High-End Restaurant
50000 An Thanh
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We are seeking a talented and innovative Head Chef to lead the culinary operations of a prestigious restaurant located in Vung Tau, Ba Ria–Vung Tau, VN . The Head Chef will be responsible for all aspects of the kitchen, from menu creation and execution to staff management and inventory control. This role demands exceptional culinary skills, creativity, and a passion for delivering outstanding dining experiences. You will be instrumental in maintaining high standards of food quality, presentation, and consistency.
Key responsibilities include developing a seasonal menu that reflects the finest local ingredients and culinary trends, managing kitchen staff through effective training and motivation, and overseeing inventory and cost control to ensure profitability. The Head Chef will also ensure that all kitchen operations adhere to strict health, safety, and sanitation regulations. The ideal candidate will have a proven track record in similar roles, demonstrating strong leadership, organizational, and problem-solving abilities. A deep understanding of food costs, menu engineering, and supplier relationships is crucial.
Responsibilities:
Qualifications:
Key responsibilities include developing a seasonal menu that reflects the finest local ingredients and culinary trends, managing kitchen staff through effective training and motivation, and overseeing inventory and cost control to ensure profitability. The Head Chef will also ensure that all kitchen operations adhere to strict health, safety, and sanitation regulations. The ideal candidate will have a proven track record in similar roles, demonstrating strong leadership, organizational, and problem-solving abilities. A deep understanding of food costs, menu engineering, and supplier relationships is crucial.
Responsibilities:
- Conceptualize, develop, and execute creative and high-quality menus, including daily specials and seasonal offerings.
- Lead, train, supervise, and mentor kitchen staff, fostering a positive and productive work environment.
- Manage all kitchen operations, including food preparation, cooking, plating, and service.
- Oversee inventory management, ordering, and stock control to minimize waste and control costs.
- Maintain strict adherence to all food safety, sanitation, and hygiene standards.
- Ensure consistency in food quality and presentation across all dishes.
- Collaborate with the front-of-house team to ensure seamless dining experiences.
- Manage kitchen budget and control food and labor costs effectively.
- Develop and implement standard operating procedures for the kitchen.
- Conduct regular performance reviews for kitchen staff.
Qualifications:
- Culinary degree or equivalent professional certification.
- Minimum of 5 years of experience as a Head Chef or Sous Chef in a fine dining or upscale restaurant.
- Proven ability to create innovative and appealing menus.
- Strong knowledge of cooking techniques, food preparation, and presentation.
- Excellent leadership, communication, and interpersonal skills.
- Proficiency in inventory management, cost control, and budget management.
- Understanding of HACCP and food safety regulations.
- Ability to work under pressure and manage multiple tasks efficiently.
- Creativity and passion for culinary arts.
- Experience in (Specify cuisine type, e.g., Vietnamese, French, Italian) cuisine is a plus.
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1
Head Chef - Fine Dining Restaurant
54000 Hoa Sơn
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Our client is seeking an exceptionally talented and passionate Head Chef to lead the culinary operations of their upscale fine dining restaurant in Quy Nhon, Binh Dinh, VN . This is a prestigious opportunity for a seasoned culinary professional to create extraordinary dining experiences and maintain the highest standards of gastronomic excellence. As the Head Chef, you will be responsible for the entire kitchen operation, from menu development and food preparation to staff management and inventory control. You will lead a team of skilled chefs and kitchen staff, inspiring them to achieve culinary perfection and upholding a high-performance culture. Key responsibilities include designing innovative and seasonally relevant menus, sourcing the finest ingredients, ensuring consistent quality and presentation of dishes, and managing food costs effectively. You will also oversee kitchen hygiene, safety protocols, and compliance with all health regulations. Building strong relationships with suppliers and maintaining an efficient supply chain are crucial. The ideal candidate will possess extensive experience in fine dining establishments, demonstrating creativity, technical expertise, and a profound understanding of culinary arts. A formal culinary education from a reputable institution is highly preferred. Proven leadership and team management skills, coupled with excellent organizational and communication abilities, are essential. You must have a passion for creating memorable dishes, an eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. This role requires a commitment to excellence and a dedication to delivering outstanding guest satisfaction through exceptional food and service. You will be instrumental in maintaining the restaurant's reputation for culinary innovation and quality. The position requires your full-time presence at our Quy Nhon location.
- Develop innovative menus.
- Lead kitchen staff.
- Manage food costs and inventory.
- Ensure food quality and presentation.
- Maintain kitchen hygiene and safety.
- Source high-quality ingredients.
- Oversee kitchen operations.
- Train and mentor culinary team.
- Control food preparation processes.
- Uphold restaurant's culinary standards.
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2
Head Chef - Fine Dining Restaurant
07000 Thai Binh , Thai Binh
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Our client, a highly acclaimed establishment known for its exquisite culinary experiences, is seeking a talented and passionate Head Chef to lead their kitchen operations. This is a fully remote role, focusing on menu conceptualization, recipe development, and kitchen staff training and management, which will then be implemented at the physical restaurant location. You will be responsible for designing innovative and seasonal menus that align with the restaurant's fine-dining ethos, while also managing food costs and ensuring exceptional quality and presentation of all dishes. Key responsibilities include overseeing all aspects of kitchen operations, from inventory management and procurement to food preparation and safety standards. You will lead, mentor, and inspire the kitchen brigade, fostering a positive and productive work environment. The ideal candidate possesses extensive culinary experience, a deep understanding of various cooking techniques, and a creative flair for developing unique dishes. Strong leadership skills, excellent organizational abilities, and a commitment to maintaining the highest standards of hygiene and food safety are essential. You must be adept at managing budgets, controlling food costs, and optimizing kitchen efficiency. This is a unique opportunity to shape the culinary identity of a prestigious restaurant from a remote setting, driving creativity and operational excellence. Your expertise will be crucial in maintaining and elevating the restaurant's reputation for culinary excellence.
Key Responsibilities:
Qualifications:
Key Responsibilities:
- Develop and execute creative, high-quality menus that reflect seasonal ingredients and culinary trends.
- Oversee all kitchen operations, including food preparation, cooking, and plating.
- Manage kitchen staff, providing training, guidance, and performance evaluations.
- Control food costs through effective inventory management and procurement.
- Ensure adherence to the highest standards of food safety, sanitation, and hygiene.
- Collaborate with management on menu planning, costing, and overall restaurant strategy.
- Maintain kitchen equipment and ensure it is in good working order.
- Foster a positive and collaborative work environment for the kitchen team.
- Develop and implement standard operating procedures for kitchen activities.
- Stay updated on culinary innovations and best practices.
Qualifications:
- Culinary degree or equivalent professional certification.
- Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
- Proven expertise in fine dining cuisine and menu development.
- Strong understanding of culinary techniques, flavor profiles, and presentation.
- Excellent leadership, communication, and team management skills.
- Proficiency in food cost control, inventory management, and budget administration.
- Knowledge of food safety regulations (e.g., HACCP).
- Ability to work effectively in a fast-paced environment.
- Creative and innovative approach to cooking.
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3
Head Chef - Fine Dining Restaurant
97000 Can Tho , Can Tho
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Our client, a prestigious hotel group, is seeking an exceptionally talented and creative Head Chef to lead the culinary operations of their flagship fine dining restaurant in **Can Tho, Can Tho, VN**. This is a demanding, on-site role requiring full commitment to delivering an unparalleled gastronomic experience. The Head Chef will be responsible for all aspects of the kitchen, from menu conceptualization and development to food preparation, presentation, and quality control. You will manage a team of skilled culinary professionals, ensuring a high standard of performance and fostering a positive, collaborative kitchen environment. Key responsibilities include sourcing the finest ingredients, managing inventory and controlling food costs, maintaining impeccable hygiene and safety standards, and ensuring consistency in every dish served. The role demands creativity in designing seasonal menus that reflect local flavors while adhering to international fine dining standards. You will also be involved in staff training, performance management, and developing junior chefs. The ideal candidate will possess a passion for culinary excellence, extensive experience in fine dining establishments, and a proven track record of leadership. Strong understanding of culinary trends, food costing, and kitchen management software is essential. This position requires a meticulous approach to detail, exceptional organizational skills, and the ability to thrive under pressure. You will collaborate with the restaurant management to ensure a seamless guest experience from the kitchen to the front of house. This is a career-defining opportunity for a culinary artist looking to make their mark in a world-class establishment.
Qualifications:
Qualifications:
- Culinary degree or equivalent professional certification.
- Minimum of 8 years of progressive experience in high-end kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
- Demonstrated expertise in fine dining cuisine and presentation.
- Proven ability to lead, train, and manage a kitchen brigade.
- Strong knowledge of food safety, sanitation, and kitchen management principles.
- Excellent palate and understanding of flavor profiles and ingredient sourcing.
- Proficiency in menu costing, inventory management, and waste reduction.
- Creative flair and passion for innovation in cuisine.
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4
Head Chef, Fine Dining Restaurant
10000 An Cu, An Giang
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Our client is seeking a talented and experienced Head Chef to lead the culinary team at their prestigious fine dining establishment in the heart of **Hanoi, Hanoi, VN**. This is a hands-on leadership role requiring a passion for exquisite cuisine, impeccable presentation, and exceptional guest experiences. You will be responsible for all aspects of the kitchen operations, including menu development, food costing, inventory management, staff training, and ensuring the highest standards of food quality, hygiene, and safety. The ideal candidate will have a proven track record in fine dining environments, demonstrating creativity, strong leadership, and a deep understanding of culinary techniques and flavor profiles. You will craft innovative menus that reflect seasonal ingredients and culinary trends, while also managing the kitchen budget effectively. Collaboration with the front-of-house management to ensure seamless service and guest satisfaction is crucial. Experience in managing and mentoring junior chefs and kitchen staff is essential. We are looking for an individual with exceptional organizational skills, a keen eye for detail, and the ability to thrive under pressure in a fast-paced environment. This role offers the opportunity to showcase your culinary artistry and lead a motivated team in a renowned dining destination. Your commitment to excellence will be paramount in maintaining the restaurant's reputation.
Key Responsibilities:
Key Responsibilities:
- Lead and manage all kitchen operations, including staff, inventory, and menu planning.
- Develop creative, seasonal, and high-quality menus.
- Ensure consistent execution of dishes to the highest standards.
- Manage food costs, inventory, and procurement of ingredients.
- Train, mentor, and develop kitchen staff.
- Maintain strict standards of hygiene, food safety, and sanitation.
- Control kitchen budget and optimize resource utilization.
- Collaborate with front-of-house staff for exceptional guest experiences.
- Ensure compliance with all health and safety regulations.
- Innovate and stay current with culinary trends.
- Culinary degree or equivalent professional experience.
- Minimum of 5-7 years of experience in a Head Chef or Executive Sous Chef role, preferably in fine dining.
- Exceptional culinary skills and a strong understanding of various cooking techniques.
- Proven ability to manage kitchen staff and operations effectively.
- Expertise in menu development, food costing, and inventory control.
- Strong leadership, communication, and interpersonal skills.
- Knowledge of food safety regulations (HACCP, etc.).
- Creativity and passion for food.
- Ability to work under pressure and manage multiple priorities.
- Excellent organizational and time-management skills.
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5
Head Chef - Fine Dining Restaurant
70000 An Thanh
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Posted 1 day ago
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Our client, a prestigious fine dining establishment, is seeking an exceptional Head Chef to lead their culinary operations. This is an on-site position where you will be responsible for all aspects of kitchen management, from menu development and food preparation to staff supervision and inventory control. You will lead a team of dedicated chefs and kitchen staff, ensuring the highest standards of quality, creativity, and consistency in every dish served. Responsibilities include conceptualizing and executing innovative menus that highlight seasonal ingredients and culinary excellence, managing food costs and waste reduction, maintaining impeccable hygiene and safety standards in the kitchen, and training and mentoring kitchen personnel. The ideal candidate will have a culinary degree or equivalent professional training, coupled with at least 8 years of progressive experience in high-end restaurants, with a minimum of 3 years in a Head Chef or Executive Sous Chef role. A proven ability to manage a busy kitchen, control costs effectively, and inspire a culinary team is essential. Strong knowledge of various cooking techniques, flavor profiles, and food presentation is required. Excellent leadership, communication, and organizational skills are crucial for success. This is a demanding but incredibly rewarding opportunity for a passionate culinarian eager to make their mark in the vibrant dining scene. We are looking for a creative visionary with a dedication to culinary artistry and exceptional guest experiences.
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Head Chef - Fine Dining Restaurant
70000 An Thanh
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Posted 2 days ago
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Our client is looking for an exceptionally talented and creative Head Chef to lead the culinary operations of a prestigious fine dining establishment. This is a unique opportunity to showcase your culinary artistry in a fully remote, yet hands-on role focused on menu development, kitchen management oversight, and quality control for a high-caliber dining experience. While the kitchen itself is on-site, this role is structured for remote management of culinary standards, recipe creation, and supplier liaison.
Responsibilities:
Responsibilities:
- Conceptualize, design, and execute innovative and exquisite menus that reflect seasonal ingredients and current culinary trends, adhering to fine dining standards.
- Oversee all aspects of kitchen operations from a remote perspective, including food preparation, cooking techniques, and presentation, ensuring consistency and excellence.
- Develop and standardize recipes, portion controls, and plating guidelines to maintain high-quality output.
- Manage food costs, inventory, and procurement, establishing strong relationships with premium suppliers to source the freshest and highest quality ingredients.
- Implement and enforce rigorous hygiene, sanitation, and food safety standards (HACCP) across all kitchen operations.
- Lead, train, and mentor kitchen staff to foster a culture of culinary excellence, teamwork, and professional development.
- Conduct regular taste tests and quality checks to ensure dishes meet the highest standards before they reach the customer.
- Collaborate with the management team to develop culinary strategies, manage budgets, and contribute to the overall success of the restaurant.
- Innovate and introduce new dishes and culinary concepts regularly to keep the menu exciting and competitive.
- Ensure efficient kitchen workflow and effective communication channels are maintained between the culinary team and front-of-house staff.
- Manage the maintenance and upkeep of kitchen equipment and facilities, ensuring a safe and efficient working environment.
- Respond to customer feedback and adapt culinary offerings as needed.
- Maintain a creative and inspiring atmosphere within the culinary team.
- Culinary degree or equivalent professional training from a reputable institution.
- Minimum of 8 years of experience in high-end, fine dining establishments, with at least 3 years in a Head Chef or Executive Sous Chef capacity.
- Exceptional culinary skills, creativity, and a passion for food.
- Proven ability to manage kitchen operations remotely, focusing on quality control, recipe development, and team guidance.
- Strong knowledge of international cuisines, modern culinary techniques, and presentation styles.
- Expertise in menu planning, costing, and inventory management.
- Proficiency in food safety regulations and HACCP principles.
- Excellent leadership, communication, and interpersonal skills.
- Ability to work independently, manage time effectively, and maintain high standards in a remote leadership role.
- Strong problem-solving abilities and a calm demeanor under pressure.
- Experience in managing and motivating a diverse kitchen team.
- A portfolio showcasing innovative dishes and menu concepts is highly desirable.
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7
Head Chef - Fine Dining Restaurant
008400 An Thanh
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Posted 2 days ago
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Our client, a prestigious and innovative culinary group, is looking for a visionary Head Chef to lead their exclusive fine dining establishment. This is a fully remote opportunity, offering the chance to conceptualize and manage culinary operations without the constraints of a physical kitchen location. You will be responsible for developing innovative menus, overseeing food sourcing and quality control, and maintaining the highest standards of culinary excellence. This role requires a deep understanding of global cuisine, molecular gastronomy, and contemporary food trends. You will collaborate with the executive team to shape the restaurant's overall dining experience, from menu design to ingredient selection. Key responsibilities include menu creation, recipe development, cost control, inventory management, and staff training for future on-site teams. You will also play a crucial role in marketing and brand development, working on digital content, and potentially virtual culinary events. The ideal candidate will have a Michelin-star background or equivalent experience in high-end establishments, a proven ability to manage a culinary team, and exceptional creativity. Strong financial acumen and experience in managing food costs and profitability are essential. This unique position offers the challenge of building a culinary identity from the ground up in a remote-first capacity, requiring exceptional organizational skills and a passion for pushing the boundaries of gastronomy. You must be adept at remote collaboration, project management, and delivering exceptional quality across all aspects of the dining experience. We are seeking a leader who can inspire and innovate, creating memorable culinary journeys for discerning clientele.
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8
Head Chef - Fine Dining Restaurant
60000 Hoi An
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Posted 2 days ago
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Our client is seeking a highly creative and experienced Head Chef to lead the culinary operations of a prestigious fine dining establishment. This role, offering the flexibility of remote oversight with on-site management as needed, requires an individual with a passion for gastronomy, exceptional leadership skills, and a proven ability to create unforgettable dining experiences. The Head Chef will be responsible for menu development, kitchen staff management, inventory control, and ensuring the highest standards of food quality and presentation. You will oversee all aspects of kitchen operations, from sourcing premium ingredients to maintaining impeccable hygiene and safety standards. Responsibilities include training and mentoring junior chefs and kitchen staff, managing food costs effectively, and collaborating with the front-of-house management to ensure seamless service. The ideal candidate will have a culinary degree or equivalent professional training, coupled with at least 7 years of experience in progressive culinary roles, with a minimum of 3 years as a Head Chef or Executive Sous Chef in a high-end restaurant. Expertise in various international cuisines, a strong understanding of food trends, and a knack for innovative dish creation are essential. While the role offers remote flexibility for strategic planning and menu conceptualization, candidates must be able to be present on-site for key operational periods, training, and quality control as required by the business needs. Excellent communication, organizational, and problem-solving skills are necessary. A passion for team leadership and a commitment to fostering a positive and productive kitchen environment are crucial. If you are a culinary visionary ready to lead a talented team and elevate the dining experience, we encourage you to apply.
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