SOUS CHEF (THAI CUISINE)

• Support to manage all activities in the kitchen, including food preparation and production.
  
• Comply with and enforce sanitation regulations and safety standards;
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order;
• Ensure efficient, cost-effective operation and profitability of food production;
• Order supplies to stock inventory appropriately;
• Verifies that food storage units all meet standards and are consistently well-managed;
• Resourcefully solve any issues that arise and seize control of any problematic situation;
• Maintain a positive and professional approach with coworkers and customers.
• Help in the preparation and design of food and drinks menus.
• Assist head chef with menu creationProduce high quality plates both design and taste;
• Supervise all food preparation and presentation to ensure quality and restaurant standards;
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner;
• Assume the role as Executive Chef in his or her absence.
• Support to manage and train kitchen staff.
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating;
• Stablish working schedule and assess staff’s performance;
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities;
• Lead kitchen team in head chef's absence.

• Report to: Head Chef
• Salary range: Negotiable
• Allowances: Parking, Meal and other benefits
• Working time: 48 hours/ week
• Uniform, social insurance according to VietNam law

• 2 - 4 years of experience as a Sous Chef in Thailand;

• At least 1 year living in Vietnam (Currently living in Vietnam);

• Understanding of various cooking methods, ingredients, equipment and procedures;

• Excellent record of kitchen and staff management;

• A good sense of business; to be efficient and cost-effective;

• Ability to maintain a high level of hygiene and cleanliness in the restaurant area;

• Accuracy and speed in handling emergency situations and providing solutions.

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