Sous Chef (Vietnamese & Bar restaurant)

Key Responsibilities Summary

Food Safety & Hygiene

• Maintain and enforce food safety standards, proper storage, and rotation.
• Conduct daily kitchen inspections and ensure hygiene records are consistently updated.

Operational Coordination & Efficiency

• Coordinate kitchen operations to exceed guest expectations in line with Melia standards.
• Liaise with other chefs and FOH/BOH teams to streamline processes, menu offerings, and service delivery.
• Oversee daily food preparation, requisitions, and market lists.

Staff Management & Training

• Supervise, schedule, and evaluate kitchen staff, including recruitment, development, and performance appraisals.
• Conduct daily briefings, regular staff meetings, and manage disciplinary actions.
• Provide training on culinary skills and ensure FOH staff have adequate food knowledge.

Compliance & Brand Standards

• Uphold Melia’s vision, corporate values, code of ethics, and 5-Star Service Standards.
• Ensure adherence to all relevant health, safety, and workplace regulations, including fire and evacuation procedures.
• Monitor and maintain kitchen equipment, reporting faults promptly.

Continuous Improvement & Guest Satisfaction

• Analyze guest and staff feedback to refine service quality and implement improvements.
• Offer input on menu development, considering food availability, market prices, and industry trends.

Administrative & Financial Responsibilities

• Complete store requisitions, market lists, and handle inventory to minimize waste.
• Manage efficient staffing and roster planning to reduce turnover and optimize productivity.
• Assist the Executive Chef with tasks as required and represent the department at relevant meetings.

Safety & Documentation

• Follow and maintain food safety programs, aiming to achieve the highest score.
• Ensure compliance with occupational health and safety legislation and Melia policies.

Dynamic International Working Environment: Be part of a global hospitality network that values diversity and fosters professional growth.

Competitive Salary Package: Attractive compensation to match your expertise and contributions.

13th Month Salary: Enjoy an additional month’s salary as a year-end bonus.

Celebratory Birthday Benefit: Receive special recognition and rewards on your birthday.

Exciting Annual Outing Trips: Strengthen team spirit and create memorable experiences during our company outings.

Exclusive Hotel Discounts: Access special room rates and benefits across Melia Hotels International properties.

Convenient Employee Transportation: Shuttle buses provided for employees, with routes from Vung Tau to Melia Ho Tram and additional stops in Long Hai and Phuoc Hai.

Work-Life Balance: Enjoy 2 days off per week to recharge and spend quality time.

EDUCATION AND TRAINING: College / Bachelor Degree, major in professional cookery, Basic culinary certificate

WORK EXPERIENCE: 5-10 years cooking experience required in restaurant and/or 5 star hotel

• Nộp hồ sơ qua email tuyển dụng của Melia Hồ Tràm.
• Hoặc liên hệ: 0254 378 9000 (Nhấn: 5203)
• Hotline Phòng Nhân Sự/Zalo: 0911-721-747