ADD Sous Chef

• Sourcing suppliers to discover new products and deliver them competitively
• Identify market research in your category and identify new product needs
• Optimizing inventory and sales by predicting demand and placing the right quantity
• Selecting, directing and coordinating the kitchen staff required
• Supervise each person's work safely and quickly in accordance with standard processes to evaluate performance, provide feedback, and set criteria for better cooking
• Manage food material inventory
• Supervise the quality and speed of cooking
• Checking that the kitchen's objects and environment are safely and efficiently arranged and functioning
• Checks operating costs and determines spending limits through cost or revenue analysis
• Present the necessary changes to the kitchen members according to the market changes, and establish a plan to promote change accordingly. Seek ways to increase productivity and effectiveness in all aspects of menus, ingredients, types of dishes and roles

* Sales incentives and upselling incentive are applied for some positions/ Hoa hồng bán hàng được áp dụng cho một số vị trí

* Professional and friendly working environment/ Môi trường làm việc thân thiện và chuyên nghiệp

* Competitive benefit package/ Chế độ phúc lợi cạnh tranh

- 2 days off/ week, 12-14 annual leaves for first year and increase 1 day every 3 years/ 02 ngày nghỉ/ tuần, Phép năm 12 ngày/ năm cho năm đầu tiên và mỗi 3 năm được tăng 1 ngày

- Fairly and clearly overtime compensation scheme/ Chính sách chi trả tăng ca rõ ràng và công bằng

- Pay Social Insurance, Health Insurance and Unemployment Insurance on full salary/ Đóng đầy đủ BHXH, BHYT và BHTN trên mức lương thực tế

- Extra 24h accidental insurance/ Mua thêm BH tai nạn 24/24h

- Many staff trainings and activities organized during the year such as Team Outing, Ring the Golden Bell, Sport Week...etc/ Nhiều hoạt động nhân viên và chương trình đào tạo được tổ chức như Nghỉ mát hàng năm, Rung chuông vàng, Tuần Thể thao...vv

- Uniform, staff meals, fixed - shuttle bus are provided / Được cung cấp đồng phục, suất ăn trong ca và xe đưa đón cho một số ca.

• Required Skills

- Communications Skills(Negotiation/Presentation/Speech/Listening): In-house seim-professional

- Understanding of F & B and hotel industry and products: In-house seim-professional

- Cooking-related knowledge, including excellent cooking skills and the ability to organize standard recipes: Domestice professional

- Ability to introduce and explain menus to F & B team leaders and team members (Education Skills): In-house professional

- Artistic Skills for Culinary Decoration: Domestice professional

- Ability to develop new products related to F & B (new menu development, insight into market, etc.): In-house professional

- Basic calculation / analysis and computer program literacy: Understanding and Application Level of the Manual

- Legal knowledge including hygiene, health and labor law: Level of Legal Understanding

- Accounting knowledge and financial analysis knowledge: Understanding and Application Level of the Manual

- Foreign Language: Explanation level

• Qualifications

-Graduate of 2-year cook school. Or have acquired experience equivalent to graduation from a cooking school after obtaining a qualification

- Manager experience in the food and beverage industry or equivalent training

- Government Certified Cooking Certificate

- Certification as Executive Chef or Certified Master Chef

• Experiences

- 5 years chef experience

- Experience managing cooking teams