Sous Chef

• Maintain good relationship with all vendors and suppliers to ensure competitive pricing and loyalty.
• Motivate and develop subordinates to be more functional and efcient in completing their duties before stepping for future career path.
• Ensure all staff adhere to the resort employee handbook.
• Supervise staff efciency and ensuring maximum performance and productivity.
• Act as trainer, coach and counselor for subordinates.
• Always review level of cleanliness of the working areas with proper hygiene,
• sanitation and protection to ensure work safety and health and ensure staff are correctly using cleaning equipment and chemicals.
• Conduct employee evaluation to review their general performance and identify areas of required improvement.
• Liaise with Accounts to check monthly finance report pertaining to F & B revenue and total expenses of the Kitchen.
• Set and maintain the accurate food recipe data and develop product specifcations for all menus.
• Assume other duties as assigned by Head Chef
• Assisting Head Chef in supervising the Food & Beverage Product Department in day to day operations to ensure all duties and tasks are completed efciently and effectively to produce quality product that can exceed guest expectation and satisfaction.
• Attend meeting as organised by Head Chef.
• Always ensure punctual attendance and act as role model for subordinates.
• Ensure all subordinates report to work punctually and as scheduled.
• Checking and reminding subordinates to always wear correct uniform with high standard of personal grooming and hygiene to avoid cross contamination of
• diseases from body to food, equipment and tools.
• Assisting Head Chef in preparing departmental reports, correspondence and other related paperwork.
• Conduct daily briefng for staff to ensure open communication of clear and update information.
• Prepare employee work roster to ensure everybody gets fair days off or holiday and ease manning allocation.
• Establishing monthly attendance report for Personnel Department to ensure accurate record on outstanding DO.AL, etc.

- International Working Environment

- Completive salary, annual salary review

- Full Salary contribution for social insurance, service charge

- Bonus: monthly service charge, 13th month salary

- Uniform including shoes-laundry will be provided

- Telephone allowance

- Career Path Development (Azerai is expanding business with more opening in Vietnam and Asia

- Free parking

- Vocational certificate in Culinary Skills or related field

- 1-2 years related experience or formal training or an equivalent combination of education and experience.

- Demonstrate ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the company.

- Good English in writing and speaking

- Dynamic professional and open minded working environment

- Resume

- Health certificate within of six months

- Curriculum vitae in Vietnamese certified by local People’s Committee

- ID Card

Please kindly send CV (with picture) to email: Tin đã hết hạn.

Thank you for your interested in Azerai Can Tho opportunities.