Sous Chef - French Cuisine (Expat candidates)

Main Task List

• Oversee the daily kitchen operations, ensuring that all food preparation and cooking processes align with the restaurant's standards of excellence in quality, consistency, and timely delivery.

• Maintain effective communication with the Chef de Cuisine and kitchen staff to ensure smooth service and coordination during peak hours.

• Help manage kitchen inventory, ensuring proper stock levels, ordering, and rotation of ingredients.

• Assist in managing kitchen stock and inventory, ensuring that the kitchen is fully stocked with all necessary ingredients and supplies.

• Ensure proper storage and handling of ingredients, reducing food waste and maintaining cost control.

• Assist in menu planning and development, suggesting new dishes or seasonal ingredients to enhance the offerings.

• Supervise, mentor, and train junior chefs and kitchen staff, fostering a team environment and promoting skill development.

• Ensure the kitchen maintains high cleanliness standards and follows the proper procedures for food storage, preparation, and sanitation.

• Work collaboratively with front-of-house staff to ensure a seamless dining experience for guests.

Guest Experience

• Attentive and enthusiastic service

- Introduce dishes: When guests sit down, the waiter can introduce the dishes in detail, highlighting special ingredients, preparation methods, or the story behind each dish. This helps guests understand the dish better and increases appreciation.

- Pay attention to service time: Make sure the food is served on time, not too long after the customer sits down, and not too rushed so that the customer has enough time to enjoy each dish.

• Create a harmonious combination of dishes.

- Flavour consistency: Make sure that the dishes in the meal have a harmonious combination of flavours, not too salty, sweet, or sour. This will help guests feel the dish is pleasant and easily feel all the layers of flavour

- Adjust spices and portions: Dishes should be adjusted to suit the taste of most guests, but still retain the characteristics of the dish. If a guest requests to reduce the spices, make sure they can request dishes according to their personal preferences.

• Ensure privacy and comfort

- Privacy: Provide separate space for guests if possible, especially for small parties or families. This helps guests feel comfortable and not distracted by the surrounding elements.

- Don't be too intrusive: While service is important, make sure that staff don't disturb guests too much during the meal. Provide assistance when needed, but also let guests enjoy themselves

• Introduce the dish’s signature flavours

- Flavour surprise: Sometimes, a dish can make a strong impression thanks to a unique combination of new flavours, such as the combination of sweet, salty, sour and spicy. You can surprise your guests by introducing this combination and encouraging them to experiment to feel the richness of the flavours.

• Get feedback from our guests

- Listen to customers' opinions: After customers have finished eating, listen to their opinions about the dish and service. This not only helps you improve the quality of service but also shows that you care about the customer experience.

Responsible Business

• Responsible for correct handling and basic maintenance of equipment machinery and tools in the preparation kitchen.

• Responsible for the proper care and handling of all food items in the preparation kitchen.

• Responsible for the work performance and efficiency of all employees under his supervision

• Be conscientious in portioning as per established guidelines.

• Make and check the store requisitions well in advance to allow adequate defrosting time for imported meats, fish, and seafood.

• Attention regarding hygiene and sanitation since raw products are handled long before actual consumption.

• Ensure that all requisitions are signed by the Executive Chef or the Executive Sous Chef.

• Co-operate and delegate work properly. This is essential for the smooth operations of the production kitchen.

• Send requisitioned items from the storeroom and personally double-check quantities and qualities.

• Check the kitchen before service begins. To ensure that all sauces are ready for use and if required in bain-marie, everything is neat and tidy and cooks are in proper uniforms.

• Follow and enforce the hygiene and safety standards set by the Hotel and Food & Environmental Hygiene Department.

• Know the Hotel's fire and safety procedures and operation of kitchen and fire-fighting equipment.

• Co-operate and delegate work properly and fairly.

• Re-organize refrigerators, re-stock items up to par and re-organize section for the next meal period.

• Supervise the general cleaning and proper handling of food.

• Minimize wastage and optimize yield.

Financial

• Be responsible for keeping our property safe and secure.

• Preserve ingredients and food in good condition to keep costs in line.

• Understand and ensure you understand IHG Brand Standards related to your department

• Understanding departments and the hotel’s product, and upsell to the guest, or recommend hotel products to the guest.

Accountabilities

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees, and third parties that reflects highly on the hotel, the brand, and the Company.

Competitive salary and benefits package

Annual leave from 16 days, 2 days off per week

Mandatory insurance in accordance with Vietnamese Law

Accidental insurance 24/7

HealthCare insurance

IHG brand standard training

Other benefits as per the company/IHG policies

Required Skills

• Diploma or Vocational Certificate in Culinary Skills or related field.

• Must speak local language(s)

• Be able to speak English.

• Food service permit or valid health/food handler card as required by a local government agency.

• Problem-solving and training abilities.

• 3 year experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.