job description
Join An Viet Vietnamese Restaurant in beautiful Bali as our next Kitchen Executive and lead the culinary team in delivering authentic, high-quality Vietnamese cuisine. This is a unique opportunity to showcase your expertise in traditional recipes while fostering a dynamic and collaborative kitchen environment.
As part of our team, you will receive comprehensive training in Vietnamese culinary techniques, rotate through various kitchen stations, and ensure all dishes meet our strict Standard Operating Procedures (SOP). We offer a competitive salary, performance bonuses, complimentary meals, and a clear path for career advancement in the hospitality industry.
Bali’s vibrant food scene and our restaurant’s commitment to excellence make this an exciting role for passionate chefs looking to grow in a supportive and fast-paced setting.
Responsibility
- Lead and supervise kitchen staff to ensure smooth daily operations and high-quality dish preparation.
- Train and mentor team members in Vietnamese cooking techniques, food presentation, and SOP compliance.
- Rotate through kitchen stations (e.g., prep, wok, grill, plating) to maintain operational flexibility and expertise.
- Oversee inventory management, including ordering ingredients and minimizing waste while maintaining cost efficiency.
- Develop and refine recipes to align with authentic Vietnamese flavors and customer preferences.
- Enforce strict hygiene, safety, and food handling standards in accordance with local regulations.
- Collaborate with the management team to plan menus, special promotions, and seasonal offerings.
- Monitor and maintain kitchen equipment to ensure functionality and longevity.
Qualifications
- Minimum 3+ years of experience in a professional kitchen, with at least 1 year in a leadership role (e.g., Sous Chef, Kitchen Supervisor).
- Proven expertise in Vietnamese cuisine or a strong willingness to learn and adapt to traditional methods.
- Excellent leadership, communication, and teamwork skills to manage a diverse kitchen staff.
- Ability to work in a fast-paced, shift-based environment, including weekends and holidays.
- Strong organizational skills with the ability to multitask and prioritize under pressure.
- Knowledge of food safety, sanitation, and HACCP principles.
- Creative mindset with a passion for culinary innovation and continuous improvement.
- Fluency in English (additional knowledge of Vietnamese or Bahasa Indonesia is a plus).