[BÌNH DƯƠNG] Sous chef/Bếp phó

• Hạn nộp: 15/06/2026
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

SCOPE OF WORKS:
- Assist the Executive Sous Chef & Executive Chef.
- Have knowledge of different types of food.
- Control the entire kitchen operation.
- Ensure all dishes are prepared according to the prescribed standards.
- Ensure product selling price remains unchanged and achieves business plan.
- Ensure professional management.

DUTIES AND RESPONSIBILITIES

• Financial:

- Assists EC with watching over food cost and ensures cost stay within budget.
- Always remind staff to save cost but not affecting the quality of food.
- Assists EC with looking for opportunities to reduce cost prices with suppliers and increasing
profitability of the Restaurant.
- Maintain updated and accurate costing and documentation of all dishes prepared and sold in
the food.

• The team:

- Assists ESC with Managing day-to-day kitchen activities, plan and assign work, and establish
performance and development goals for team members. Provide mentoring, coaching, and
regular feedback to help manage conflict and improve team member performance.
- Plan, arrange working schedule for the department based on the business situation, number of
events
- Assignment, coordinate work for the kitchen staff as assigned by the executive chef.
- Monitoring all activities of the kitchen, ensuring the standards of the restaurant.
- Coordinate with the executive chef, restaurant manager to bring the best service to customers.
- Direct training, assign training for new staff
- Coordinate the training courses planning, upgrading working skills of kitchen staff.
- Assists ESC with promoting teamwork and quality service through daily communication and
coordination between Kitchen & Service. Assist sales and restaurant staff with banquets, parties
and other special events.
- Assists ESC with recommending and /or initiating salary, disciplinary, or other staffing / human
resources-related actions in accordance with company rules and policies.

- Providing information to the executive chef on performance appraisal and results of all staff

working in the kitchen; Comment on the staff training plan in the department.

- Management of kitchen equipment

- Coordinate with the technical department or outside supplier to repair equipment in case of

incidents and periodical maintenance.

- Proposing the new equipment and tools needed for the working of the department.

• Customers:

- Solicit guest feedback to improve food and presentation quality.

- Assist with addressing customer questions and issues relating to kitchen services.

- Assist Executive Chef, General Manager and Managing Director with menu planning, food and

beverage coordination, table arrangements, decoration options, etc

• Operational:

- Assists ESC & EC with ensuring that all menu items are prepared and presented according to

established recipes and standards.

- Coordinate with the executive chef and related positions on the new menu planning, promotions for

restaurants to attract customers.

- Support ESC & EC set up, quantify, recipe of dish, picture, price of dish used on menu.

Calculate with ESC & EC on food and pricing management.

• Dish Cooking:

- Responsible for processing dishes assigned from ESC & EC, follow the standard, quality.

- Receive special orders from customers and implement the cooking process in the fastest time as

possible.

• Other works:

- Regularly check raw material preservation, raw materials used for food processing.

- Handling related incidents about food of the restaurant.

- Introduce, explain dishes to customers when requested.

- Participate in working skill training courses.

- Participate in meetings of the department, of the restaurant.

- Make the assigned job reports.

- Adhere to governmental regulations as well as company policies and procedures.

- Perform other duties as assigned.

Quyền lợi được hưởng

• 100% salary during the probation period.
• Meal and transportation allowance.
• KPI bonus and performance-based incentives
• Birthday, holiday, and Tet gifts, ect.
• 13th-month salary (according to company policy).
• Full social insurance coverage.
• Team building activities and company social event.
• Training provided.

Yêu cầu công việc

SPECIFICATIONS / EXPERIENCE

• Minimum 5 years related experience, including supervisory experience, or an equivalent combination of education and experience..
• Strong leadership, communication.

OTHER SKILL REQUIREMENTS

• Good health, clean, skilled, ability to cook
• Good designing skills, sensitive to flavour
• Patient, flexible, active
• Able to deal with high pressure
• Willing to learn regardless of any challenges or difficulties

Yêu cầu hồ sơ

• Apply on the website Hoteljob

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