Sous Chef (Cold Kitchen)

2. Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Sheraton standards and procedures.

3. Responsible for the day to day management of staff working in the Department.

4. Align management style, working practices and conduct with Sheraton’s Vision, Corporate Values and policies. To comply with Sheraton’s Code of Conduct at all times.

5. Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

6. Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

7. Complete daily Stores Requisitions and market lists.

8. Liaise with other Chefs to streamline operations.

9. Supervise & plan daily food preparation and service requirement using production lists.

10. Liaise with outlet Managers re: business levels, VIP’s, special requirements.

11. Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

12. Attend Executive Chef Meetings and represent the Department at other meetings as required.

13. Coordinate service between F.O.H and B.O.H.

14. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

15. Provide training in food skills and knowledge to F.O.H staff.

16. Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

17. Supervise the job tasks and quality of Kitchen Stewards work.

18. Completely understand, implement and ensure adherence to Award provisions, and Sheraton policies.

19. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

20. Be well versed and knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

21. Assist the Chef in the performance of his/her role.

22. Undertake any additional duties related to the hotel as requested by Executive Chef or Hotel Management.

23. Follow food safety program and to achieve the best score that’s set as the goal.

- Eligible to receive 100% service charge from the second month of working.

- Attractive remuneration package and 13th month salary;

- Up-sale policy with attractive compensation.

- Local and International training course;

- Uniform and duty meal provided by hotel;

- Annual vacation, annual health check and other benefits according to hotel's policies;

- Associate special discount for hotel rooms and F&B services at International Marriott properties.

• High school or equivalent education preferred.

• 8-10 years cooking experience required in restaurant and/or 5 star hotel

• Should have attained some level of hospitality or technical college schooling in cooking, but not a pre-requisite.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Co-ordinate and organize menu production and food service

• Prepare for menu production and food service

• Cook and serve menu items for food service

• Co-ordinate and complete end of service requirements

• Work co-operatively as part of a kitchen production team.

• Display methods of leadership used to manage staff performance which encourages participation in the work environment.

• Display characteristics of a work environment which encourages teamwork and fosters staff motivation.

• Apply financial information to management activities.

- Kindly submit your CV directly at hotel security checkpoint (26-28 Tran Phu street, Loc Tho ward, Nha Trang city);

- Contact Human Resources at (0258) 388 0000 (ext 4401 for more information)