{"id":2612,"date":"2026-09-08T04:09:10","date_gmt":"2026-09-08T04:09:10","guid":{"rendered":"https:\/\/lecomptoirdng.com\/?post_type=careers&#038;p=2612"},"modified":"2026-09-08T04:16:41","modified_gmt":"2026-09-08T04:16:41","slug":"cluster-chef-de-cuisine","status":"publish","type":"careers","link":"https:\/\/lecomptoirdng.com\/en\/careers\/cluster-chef-de-cuisine\/","title":{"rendered":"CLUSTER CHEF DE CUISINE"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">ABOUT US<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le Comptoir and The Gypsy are two distinctive dining destinations in Da Nang, bringing together refined hospitality, ambitious culinary concepts, and a strong commitment to quality.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Our kitchens are led by Chef Olivier Corti, a French chef with a background in Lyon and experience in prestigious kitchens. With a strong focus on French culinary craftsmanship, precision, and quality, Chef Olivier brings both international standards, local ingredients and a hands-on approach to the teams he leads.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As we continue to grow with more upcoming projects, we are looking for an Cluster Chef de Cuisine to take a key leadership role across our kitchens\u2019 operations, working closely with Chef Olivier and the Executive Culinary Teams to build consistency, discipline, creativity, and excellence.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is more than a kitchen management position. It is an opportunity to work closely with an experienced culinary leader and help shape the next chapter of our kitchens.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">YOUR ROLE<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>A &#8211; Overall<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>This is not a desk job.<\/strong> We are looking for a hands-on kitchen leader who still loves being in the kitchen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You will be expected to lead service, work alongside the team, develop and improve dishes, train young chefs, and make sure every plate leaving the kitchen meets our standards.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the Executive Chef is not on the floor, you should naturally step up, take ownership, make decisions, and lead the kitchen with confidence.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We are looking for someone with experience in Asia who understands how to lead and develop a young Asian\/Vietnamese team. We do not need a \u201cstar chef,\u201d but a team-oriented Chef who brings strong standards, creativity, fresh energy, and helps the people around them grow.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>B &#8211; Requirements<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Strong experience in French cuisine, ideally 3\u20135+ years.<\/li>\n\n\n\n<li>Experience in standalone restaurants, rather than only within large hotel operations.<\/li>\n\n\n\n<li>Previous experience working in Asia, with a good understanding of the local working culture.<\/li>\n\n\n\n<li>Strong ability to lead kitchen service from the floor and work hands-on with the brigade.<\/li>\n\n\n\n<li>Confidence in leading, coaching, and developing young Asian\/Vietnamese kitchen team members, who are mostly under 35 years old.<\/li>\n\n\n\n<li>Strong English communication skills and basic proficiency with office tools.<\/li>\n\n\n\n<li>A hands-on, proactive personality with the ability to take ownership without waiting to be told what to do.<\/li>\n\n\n\n<li>Strong culinary creativity and curiosity, with a genuine interest in developing, testing, and improving dishes.<\/li>\n\n\n\n<li>A sharp eye for taste, presentation, consistency, and detail.<\/li>\n\n\n\n<li>A genuine team player who wants to build people as much as build dishes.<\/li>\n\n\n\n<li>Comfortable taking full responsibility for the kitchen and making decisions when the Executive Chef is not present.<\/li>\n\n\n\n<li>Willing and able to cook, support sections, run the pass, and step directly into service whenever required.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>C &#8211; Job Details<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 &#8211; Hands-on Kitchen Operations &amp; Service<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Be actively present in the kitchen and participate in daily operations and service.<\/li>\n\n\n\n<li>Lead kitchen service and ensure strong communication, organization, timing, and discipline throughout the brigade.<\/li>\n\n\n\n<li>Run the pass and personally control the quality and presentation of dishes before they leave the kitchen.<\/li>\n\n\n\n<li>Cook and work on sections when required, particularly during busy services, staff shortages, or operational needs.<\/li>\n\n\n\n<li>Lead and oversee daily kitchen operations across the group\u2019s venues in collaboration with the Executive Chef and in line with the development of upcoming projects.<\/li>\n\n\n\n<li>Maintain smooth, disciplined, clean, and efficient kitchen operations.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2 &#8211; Culinary Quality &amp; Development<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Maintain high and consistent standards of taste, cooking, presentation, portion control, and execution.<\/li>\n\n\n\n<li>Taste and check food regularly, from preparation through to final service.<\/li>\n\n\n\n<li>Work closely with the Executive Chef on menu development, new dishes, seasonal changes, recipes, and culinary concepts.<\/li>\n\n\n\n<li>Take an active role in testing, developing, improving, and implementing dishes, rather than only supervising the process.<\/li>\n\n\n\n<li>Ensure recipes and plating standards can be consistently reproduced by the team.<\/li>\n\n\n\n<li>Continuously look for ways to improve quality, technique, organization, and guest experience.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3 &#8211; Leadership &amp; Team Development<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lead by example and work alongside the kitchen team.<\/li>\n\n\n\n<li>Train, mentor, coach, schedule, and develop kitchen team members.<\/li>\n\n\n\n<li>Conduct practical, hands-on training in cooking techniques, preparation, plating, organization, and service.<\/li>\n\n\n\n<li>Identify weaknesses within the team and actively work with individuals to improve their skills and performance.<\/li>\n\n\n\n<li>Build a professional kitchen culture based on discipline, respect, communication, teamwork, and high standards.<\/li>\n\n\n\n<li>Develop stronger team members and help prepare them to take on greater responsibility.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4 &#8211; Cost, Stock &amp; Purchasing Control<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Monitor food costs, stock levels, inventory, portion control, purchasing, and product usage.<\/li>\n\n\n\n<li>Work closely with the Executive Chef, kitchen team, and Purchasing team to maintain appropriate stock levels without unnecessary overstock.<\/li>\n\n\n\n<li>Control waste, spoilage, and unnecessary product loss while protecting food quality.<\/li>\n\n\n\n<li>Ensure recipes, yields, portions, and purchasing decisions remain commercially responsible.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5 &#8211; Food Safety, Hygiene &amp; Kitchen Standards<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Maintain strict standards of food safety, hygiene, sanitation, storage, and equipment care.<\/li>\n\n\n\n<li>Ensure all kitchen areas, sections, refrigerators, storage areas, and equipment are properly maintained and organized.<\/li>\n\n\n\n<li>Lead by example in cleanliness, mise en place, organization, and professional kitchen discipline.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6 &#8211; Management Responsibilities<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Support kitchen scheduling, ordering, costing, reporting, and other necessary administrative responsibilities.<\/li>\n\n\n\n<li>Work closely with the Executive Chef and management on operational planning and the development of current and upcoming projects.<\/li>\n\n\n\n<li>Complete the administrative responsibilities required by the position without losing the hands-on presence expected from a kitchen leader.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Perform other duties assigned by the Executive Chef and\/or Board of Directors within the scope of the position.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">WHAT WE OFFER<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Monthly income:<\/strong> Competitive, will be discussed during the interview<\/li>\n\n\n\n<li>2-month probation at 100% salary<\/li>\n\n\n\n<li>6 days off\/month<\/li>\n\n\n\n<li><strong>Annual leaves: 15 days per year<\/strong><\/li>\n\n\n\n<li>E-visa, work permit, the temporary residence card will be provided, together with insurance, annual leave &amp; public holidays according to Vietnamese labor law<\/li>\n\n\n\n<li>Daily staff meals &amp; duty uniforms<\/li>\n\n\n\n<li>Enjoy a 30% discount when dining at the restaurant or shopping at L&#8217;epicerie Deli shop<\/li>\n\n\n\n<li>13th-month salary bonus<\/li>\n\n\n\n<li>Annual compensation review<\/li>\n\n\n\n<li>Fast-track career growth within an expanding restaurant group<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">WORKING SCHEDULE<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Following the need of the operation<\/strong><\/li>\n\n\n\n<li>Flexible scheduling during major events, banquets, and inventory days<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">READY TO TAKE THE NEXT STEP?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Send your CV in English to:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Email:<\/strong> <a href=\"mailto:admin@lecomptoirdng.com\">admin@lecomptoirdng.com<\/a><br><strong>Zalo \/ WhatsApp:<\/strong> +84 829 930 008<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Le Comptoir<\/strong><br>16 Che Lan Vien, Ngu Hanh Son, Da Nang, Vietnam<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The Gypsy<\/strong><br>10th Floor \u2013 New Orient Hotel, 20 Dong Da, Hai Chau, Da Nang, Vietnam<\/p>\n","protected":false},"featured_media":2531,"parent":0,"template":"","job-type":[14,16],"class_list":["post-2612","careers","type-careers","status-publish","has-post-thumbnail","hentry","job-type-careers","job-type-kitchen-positions"],"acf":[],"_links":{"self":[{"href":"https:\/\/lecomptoirdng.com\/en\/wp-json\/wp\/v2\/careers\/2612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lecomptoirdng.com\/en\/wp-json\/wp\/v2\/careers"}],"about":[{"href":"https:\/\/lecomptoirdng.com\/en\/wp-json\/wp\/v2\/types\/careers"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lecomptoirdng.com\/en\/wp-json\/wp\/v2\/media\/2531"}],"wp:attachment":[{"href":"https:\/\/lecomptoirdng.com\/en\/wp-json\/wp\/v2\/media?parent=2612"}],"wp:term":[{"taxonomy":"job-type","embeddable":true,"href":"https:\/\/lecomptoirdng.com\/en\/wp-json\/wp\/v2\/job-type?post=2612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}