HEADCHEF_CHEF OF JAPANESE RESTAURANT at Binh Duong - Viec Oi Client

HEADCHEF_CHEF

WORK CONTENT
- Human Resources: Shift creation. recruitment planning and interviews. personnel evaluations, etc.
- Accounting: Sales management. cost (mainly Food and Labor) management. purchase management, etc.
- Sales promotion: Promotion planning. partial product development, etc.
- Sales: Establishment of cooking operations. communication and negotiation with business partners, etc.
Ingredients, kitchen equipment, and hygiene management and guidance.

REQUEST
・Prefer male, 34~39 years old
・More than 5 years of work experience in the food and beverage industry
・English: Conversational level or higher
・Experience as a head chef or equivalent position experience


・Those who have worked overseas
・Those who are literate in Japanese food cooking
・Those who will work with you to promote the business of an early-stage local subsidiary

ADDRESS
Location 1: 15C Le Thanh Ton Street, Ben Nghe Ward, District 1, HCM
Location 2: Lot M-Bar, Hikari Complex, Lot A11, A12, A16, Tao Luc 4 Street, XT1A Road and NT8 Road, New Urban Area, Hoa Phu Ward, Thu Dau Mot City, Binh Duong Province.

TIME: Working time: 09:00-25:00 *Work in shifts

RIGHT
• Probation time: 85%
• 13th month salary bonus, insurance, year end, etc..
• Insurance: full basic salary
• Salary review: 2 times/year
• Lunch allowance 730000 /month
• Gasoline allowance 300000 /month
• Telephone allowance from 1,000,000 to 2,000,000/month ※negotiable

■Salary: 18,000,000-23,000,000VND(GROSS) ※negotiable

NOTE
• HEADCHEF position: working alternately at 2 restaurants in HCM and BD
- Whom to report to: Kitchen Director
- How many staff to manage: ~12 staff/branch
- When moving between 2 restaurants, uvien will move itself + account support from the company