Sous Chef (Western) - Based in Azerai Cần Thơ

* Specific duties:

Maintain good relationship with all vendors and suppliers to ensure competitive pricing and loyalty.

Motivate and develop subordinates to be more functional and efficient in completing their duties before stepping for future career path.

Ensure all staff adhere to the resort employee handbook.

Supervise staff efficiency and ensuring maximum performance and productivity. Act as trainer, coach and counselor for subordinates.

Always review level of cleanliness of the working areas with proper hygiene, sanitation and protection to ensure work safety and health and ensure staff are correctly using cleaning equipment and chemicals.

Conduct employee evaluation to review their general performance and identify areas of required improvement.

Liaise with Accounts to check monthly finance report pertaining to F&B revenue and total expenses of the Kitchen.

Set and maintain the accurate food recipe data and develop product specifications for all menus.

Assume other duties as assigned by Head Chef.

* General duties:

Assisting Head Chef in supervising the Food & Beverage Product Department in day to day operations to ensure all duties and tasks are completed efficiently and effectively to produce quality product that can exceed guest expectation and satisfaction.

Attend meeting as organised by Head Chef.

Always ensure punctual attendance and act as role model for subordinates. Ensure all subordinates report to work punctually and as scheduled.

Checking and reminding subordinates to always wear correct uniform with high standard of personal grooming and hygiene to avoid cross contamination of diseases from body to food, equipment and tools.

Assisting Head Chef in preparing departmental reports, correspondence and other related paperwork.

Conduct daily briefing for staff to ensure open communication of clear and update information.

Prepare employee work roster to ensure everybody gets fair days off or holiday and ease manning allocation.

Establishing monthly attendance report for Personnel Department to ensure accurate record on outstanding DO.AL, etc.

Always maintain enough stock level for day to day Kitchen operation.

To make orders to both local and overseas suppliers to ensure correct arrival time and quality of product.

Prepare cooking recipes and conduct trial and error experiments after approval by Head Chef.

Collecting cooking recipes for staff to use as guidance in the preparation of food to ensure consistency.

Assisting Head chef in general kitchen operation to ensure quality control and manning coverage to provide the best cuisine possible for guests.

Prepare daily market purchase list to adjust stock level appropriately.

Controlling quality of received product from suppliers to ensure freshness, hygiene and sanitation and pass rejection if necessary.

Prepare task list for handover of section to ensure efficient use of time and clear communication of preparation work.

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