Executive Sous Chef

• Supervise culinary preparation shift operations and ensure compliance with all Food & Beverage Standards, Policies and Procedures.
• Perform all duties of kitchen associates as required.
• Recognize superior quality products, presentations and flavor.
• Maintain food preparation handling and correct storage standards.
• Maintain purchasing, receiving and food storage standards.
• Purchase appropriate supplies and manage inventories according to Budget.
• Complies to the company policies.
• Works within all pre-set budgetary limits.
• Takes on other tasks in addition of the ones stated, in a reasonable framework.
• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
• Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.
• Models the company’s culture, vision, mission and core values at all times
• Ensure compliance with all local, state and federal (Health Department) regulations.
• Support procedures for Food & Beverage portion control and waste
• Focus in all Food Safety Management System (FSMS) requirements
• Know and implement Hoiana Hotel & Suites Hygiene and Safety Standards.
• Operate and maintain all department equipment and reports malfunctions.
• Ensure all managers and associates follow all job safety regulations and all hazards are reported to Security Department and Engineering Department.
• Effectively investigate, report and follow-up on associate accidents.
• Conduct a preventative maintenance inspection on a monthly basis, report and work with engineering
• Purchase appropriate supplies and manage inventories according to Budget.
• Order associate uniforms according to Budget and ensures uniforms are properly inventoried and maintained and ensure all grooming standards are maintained
• Visit hotel competitors each month involving supervisors as well.
• Actively involved in training associates on the fundamentals.
• Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
• Train all associates and prepare Job Safety Analysis for each one signed off by individuals.
• Train associates in safety procedures and supervise their abilities to follow Security Policies to prevent accidents and control costs.
• Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Human Resources Department.
• Implement and follow Departmental Daily “15 Minute” Training Program.
• Periodically plan outside associates’ activity to promote teamwork.
• Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.
• Enforce the Hoiana Hotel & Suites food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
• Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
• Ensure the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
• Maintain Food & Beverage concepts and Mission standards concerning preparation & presentation.
• Carry a monthly self-inspection and make sure the Department is compliant with the Brand Standard Guidelines.
• Practice “Open Door” Policy at all times.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Food Safety Management System (FSMS) Management, recognizes the importance of providing safe food to customers, associates and visitors

• Attractive, competitive salary.
• Accommodation/Meals: New World village with full amenities according to 3-star hotel standards; 3 meals/day.
• Transportation for receiving work/home leaves with regard to level of employees and distance from home to resort.
• The benefits only at Sun Group: Suncare Insurance, entertainment mode for yourself and your family in the Sun Group’s entertainment system in country (Hon Thom/ Ba Na/ Fansipan cable car/ Sun World Da Nang Wonder...)
• Holiday/ New Year bonus. 13th month salary
• Other benefits of Sun Group.
• Training & Development
• Uniform

• Good personal health and hygiene; Good presentation/appropriate conduct; Outstanding appearance and grooming; Properly dressed; Medically and Physical fit.
• Qualifications
• Quality conscious; Consistent; Adaptable to changes; System oriented; Good planning ability; Action oriented; Cost minded; Creative; Good leadership; Experienced; Profit minded; Adheres to deadlines

• 5+ years managing a team of culinarians
• The ability to demonstrate and execute an exceedingly strong work ethic
• Skills to motivate and develop the culinarians on your team
• An appreciation for the people you work with
• The drive to network and build strong ties in your restaurant’s community
• The ability to take many variables to find the best solution to a problem
• Excellent communication skills
• An eye for detail and solving challenges
• Strong leadership skills
• A passion for real, good food

Note: We will contact to the candidates shortlisted.