Big Mama - Italian restaurant

Posted

Italian Head Chef

About the job

Key Responsibilities

Pre-Opening (from appointment through launch)

Work closely with Partner Chef to translate the menu concept into finalized recipes, prep systems and station design
Define kitchen structure and brigade sizing in partnership with ownership and Partner Chef
Lead recruitment, training and onboarding of kitchen staff across specialist and junior hiring waves
Own recipe costing, supplier sourcing (local and imported), and kitchen equipment specification (including bespoke Italian equipment such as pizza oven)
Build kitchen SOPs: food safety, HACCP, prep systems, inventory and waste control
Partner with the Restaurant Manager and ownership on pre-opening testing, tastings and soft-launch service

Post-Opening

Run day-to-day kitchen operations to a consistently high standard across a demanding day-to-night service rhythm
Manage food cost, labor cost and kitchen P&L in partnership with ownership
Execute seasonal menu evolutions in collaboration with Olivier, protecting the integrity of the concept
Recruit, train, mentor and retain a strong Vietnamese and international kitchen team
Represent Big Mama's culinary identity publicly — press, events, and guest-facing moments
Uphold food safety, hygiene and quality standards at all times

2,500
Home allowance
Founding leadership role with real ownership in the outcome — KPI-vested equity pool, vesting progressively over multiple years Competitive base salary, benchmarked to the Đà Nẵng market with international uplift Relocation support (home allowance). The opportunity to build a signature restaurant — and a personal culinary reputation — in one of Vietnam's fastest-growing hospitality markets A tight, experienced ownership team with existing Michelin-recommended F&B operations in the same city Long-term growth potential as Big Mama expands Other detailed benefits will be shared during the interview.
Department: F&B kitchen

About you

Candidate Profile

Italian national or chef with deep, authentic training in Italian cuisine.
Proven experience as Head Chef / Chef de Cuisine / Sous Chef ready to step up, ideally in a high-volume, high-energy concept restaurant (minimum 5 years experience)
Track record of opening a restaurant from scratch, or strong second-in-command experience through an opening
Comfortable building a team and a kitchen culture in a new market. A Southeast Asia experience is a requirement.
Strong understanding of food cost, labor cost, and kitchen P&L management
Willingness to relocate to Đà Nẵng, Vietnam, for the long term
Entrepreneurial mindset: genuinely excited by the idea of building something from zero, not just running an existing kitchen
Fluent English required; Italian native.
ALMA or equivalent culinary school training welcomed

Language required: English. French is a plus

The company

Big Mama is a new "Amalfi Maximalist" Italian restaurant opening in Đà Nẵng, Vietnam in early 2027. A day-to-night concept, it moves from relaxed family and business lunches to a vibrant, festive evening atmosphere, set in an interior of jewel tones, terrazzo, and Murano-style lighting.
Founded by a Milan-rooted sommelier and hospitality entrepreneur — also co-owner of Michelin-recommended Le Comptoir in Đà Nẵng — Big Mama is building its opening team around an authentic Italian culinary program.

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