Head Chef
Job reference: 21405
Date posted: ٢٢/٠٥/٢٠٢٦
Job Type: Permanent
Salary up to: 40000000 (VND) - 55000000 (VND)
Industry: Hospitality Leisure Tourism
Category: Others
ROLE OVERVIEW:
Private club of its kind in Vietnam — a brand-new, premium venture being built from the ground up in Da Lat. The Head Chef leads the kitchen team and is fully responsible for all culinary operations at the club. This is a rare opportunity to shape the food offering of a flagship site from day one: defining the kitchen’s identity, building the brigade, and setting the standards that will define the club for years to come. The role demands a chef who can deliver a considered, premium offering with consistency and craft across every shift, while bringing the energy and ambition required to open and establish something genuinely new in the market.
RESPONSIBILITIES:
Menu Development
Private club of its kind in Vietnam — a brand-new, premium venture being built from the ground up in Da Lat. The Head Chef leads the kitchen team and is fully responsible for all culinary operations at the club. This is a rare opportunity to shape the food offering of a flagship site from day one: defining the kitchen’s identity, building the brigade, and setting the standards that will define the club for years to come. The role demands a chef who can deliver a considered, premium offering with consistency and craft across every shift, while bringing the energy and ambition required to open and establish something genuinely new in the market.
RESPONSIBILITIES:
Menu Development
- Design and evolve menus that reflect the club’s culinary identity.
- Work closely with the restaurant and bar teams on pairings, specials, and event menus.
- Adapt dishes seasonally using local Da Lat and Central Highlands produce.
Kitchen Leadership
- Run the brigade day-to-day, leading service on the pass.
- Conduct training, pre-service briefings, and ongoing performance feedback.
- Foster a positive, professional kitchen culture.
Operational Oversight
- Maintain high standards of food quality, presentation, and hygiene.
- Ensure compliance with food safety, health regulations, and allergen procedures.
- Oversee mise en place, prep lists, and daily service execution.
Stock & Cost Management
- Manage ordering, stock levels, and supplier relationships.
- Control food cost and minimise waste.
- Support budgeting and monthly cost reporting with the General Manager and finance team.
REQUIREMENTS:
- Minimum 4 years’ experience as a Head Chef or senior Sous Chef in quality-led restaurants, hotels, or members’ clubs.
- Strong working knowledge of operating a kitchen in Vietnam — local suppliers, produce, regulations, and labour practices.
- Proven ability to lead a brigade on the pass and hold consistency under pressure.
- Excellent understanding of kitchen operations, food safety, HACCP, and cost control.
- Strong leadership, communication, and mentoring skills, with the ability to work alongside both local and international team members.
PREFFERED EXPERIENCE:
- Experience in social members’ clubs or high-end hospitality.
- Familiarity with Da Lat or Central Highlands produce and seasonal supply chains.
- Conversational Vietnamese and exposure to pre-opening or new-site kitchen set-up.
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