Sous Chef (Vietnamese Cuisine)

1. To ensure top quality foods at all times, conduct daily briefings with subordinates, follow up and enforce training plan. Schedule kitchen employees according to business needs. Maintain control of all food related expenses & food cost.

2. To coordinate, train and applies Work safety standards, Implement and maintain the highest Food Safety & Hygiene(HACCP) requirements at all times, innovative buffet set up’s, involved in creating new culinary trends. Strive for the highest standards.

3. Responsible of the kitchen equipment and machinery, coordinates its maintenance, cleaning and maintain good conditions of the facilities. To monitor and check the temperature of Walk in Coolers (Freezers & Fridge) prepare defect list for the engineering- maintenance department.

4. To check that the needed materials for the right work of the kitchen are available, assuring its preservation and turnover. To place the orders to the store.

5. To check the correct temperature and follow recipes according to Hygiene standards

6. To coordinate the preparation of E.O, according to what has been issued by catering-sales / banqueting department all event orders in advance.

7. To keep a fluent communication with the F&B service staff, in order to reach a good coordination between both departments.

8. Responsible for Western BQT kitchens inventory & expenses

9. To train and develop the staff according to the human resources procedures and the quality guide provided by Sol Meliá. As well prepare all the mise en place for all functions

10. To analyze the quality index and the customer’s comments and to set up corrective actions and improvement plans.

11. To carry out duties and tasks as assigned by the supervisor.

- International working environment

- Attractive salary

- 13th month salary

- Birthday benefit

- Special room rate as per Melia Hotels International policy

EDUCATION AND TRAINING: Previous top five-star international hotel western –BQT-Style Cooking experience, or completed a formal chef training (Apprenticeship)

LANGUAGE: Good level of English would be an asset as second language