Chef

Role overview

Key responsibilities

• Prepare Mediterranean dishes to a consistently high standard across Greek, Turkish, Lebanese, Spanish, Italian, and broader Mediterranean styles.
• Prepare fresh salads, mezze, dips, sauces, marinades, grilled meats, seafood, pasta, and other Mediterranean dishes.
• Maintain consistency in taste, quality, portion size, and presentation.
• Assist with menu development and recipe standardization.
• Maintain food-cost and portion-control standards.
• Ensure proper food storage, preparation, and hygiene.
• Operate grills, ovens, and other professional kitchen equipment safely and efficiently.
• Keep the kitchen clean and organized; work with the Head Chef and kitchen team.
• Assist in training junior kitchen staff where required.

Candidate profile

• 1–5 years of professional kitchen experience.
• Hands-on Mediterranean cuisine experience and knowledge of its ingredients and cooking techniques.
• Mediterranean, Italian, Greek, Turkish, Lebanese, Spanish, or European restaurant experience is strongly preferred.
• Grilled meats, seafood, salads, sauces, and mezze experience is an advantage.
• High-volume restaurant or hotel kitchen experience is preferred.
• A culinary qualification is an advantage.
• Good communication and teamwork skills; attention to detail and commitment to food quality.
• Must be able and willing to relocate to Vietnam.

Pay

• AED 1,100–5,000 per month.

Work location

• The role is in person and based in Vietnam, according to the description.