Sous Chef

 Monitors and controls the freshness and quality of raw food materials

 Verifies food requisition prepared by chef de partie and submits to his superior for approval.

 Samples and constantly checks on prepared food and rejects dishes if they are unacceptable.

 Liaises with chief steward or restaurant supervisor regarding dishes and complaints.

 Maintains a conducive working atmosphere in kitchen and resolves conflict situations.

 Periodic duties:

 Plans and prepares the duty roster of his kitchen personnel on weekly basis and ensures that manning levels are realistic and at its optimum level.

 Implementation of new menus, special food promotions in consultation with immediate superiors.

 Conducts on the job training of new menus and upgrading existing skills of immediate subordinates.

 Occasional duties:

 Prepares food requisition in the absence of the chef de partie.

 Handles disciplinary cases when so referred to by chef de partie.

 Conducts yearly performance review with his immediate subordinates.

 Any other duties which may be assigned from time to time.

* Attractive salary/ Mức lương thu hút

* Competitive benefit package/ Chế độ phúc lợi cạnh tranh

* Social Insurance, Medical Insurance & Unemployment Insurance/ BHXH, BHYT & BHTN

* 13th month salary/ Lương tháng 13

* 02 weekly days off/ 02 ngày nghỉ hàng tuần

* 03 sets of annually uniform/ 03 bộ đồng phục trên năm

* Duty Meal at Staff Dining Room/ Bữa ăn trong ca làm việc tại Nhà ăn nhân viên

* Education: Minimum high school or equivalent and have undergone formal vocational in food preparation.

* Experience:

- Preferably have a kitchen management programs established.

- From  two years in a similar position.

* OTHER SKILL REQUIREMENTS

- Must be able to read, write and communication in Vietnam and basic English.

- Must have a very high level of skill in food preparation and able to perform creative culinary food presentation.

- Must be fully conversant in all kitchen terminologies. Must have extensive knowledge of local or Asian or Western cuisines in an international environment and be a good storekeeping and stocktaking experience and procedures.

- Good health, know how to arrange goods.

- Quick, careful.

- Having skills in calculating and counting goods.

- Honest.

- Having a sense of responsibility, able to withstand work pressure

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