All Day Dining Sous Chef or Junior Sous Chef (Vietnamese & Italian Cuisine) - Urgent

* Manage day-to-day ADD activities and plan and assign work for members of the department

* Prepares and present breakfast, lunch and dinner dishes for ADD and In Room Dining (list non-exhaustive)

* Provide on job training and regular feedback to eliminate conflict and improve team member performance to ensure outstanding culinary technical skills are developed and maintained at all levels

* Educate and train team members in compliance with brand standards, service behaviours and governmental regulations on a continuous basis

* Promote teamwork and quality service through daily communication and individual feedback

* Participate in monthly Culinary meetings

* Attends all other meetings as required by the administrative calendar

* Work closely with the QCI Manager to achieve Guest Love scores

* Develop with the Executive (Sous) Chef popular dishes and promotions offering guests value for money

* Develop and write standard recipes; develop new dishes and products

* Monitor local competitors and industry trends, and conduct regular menu engineering with the Executive (Sous) Chef, regularly updating the food and beverage product offer

* Interact with guests on a regular basis, obtaining direct feedback on all aspects of the pastry operation and assisting in creating memorable experiences through True Hospitality delivery

* Controls and analyses, on a day-to-day basis, the following for the ADD operations: Sales, Costs, Inventories, Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction

• International working environment with friendly & fun atmosphere

• 5 working-day/week

• Full Social, Health and Unemployment Insurance

• International Training programs

• Uniform and Laundry

• Duty meals

• 24/7 Accident Insurance

* Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

* Hygiene certification and food service permit or valid health/food handler card as required by local government agency.

* Must speak Vietnamese fluently

* Problem solving, reasoning, motivating, organizational and training abilities. 

* Degree or Vocational Certificate in Culinary Skills. 5 years experience as a chef, with at least 1 year in a sous chef capacity, or an equivalent combination of education and experience

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