SOUS CHEF (JAPANESE RESTAURANT)

• Plans and directs food preparation and cooking activities in a Japanese setting.

• Plans menus and ensures food quality standards.

• Optimizes efficient planning, ordering, waste, and inventory control.

• Specs/requisitions/orders food and kitchen supplies.

• Ensures safety standards are met and that staff receive Food Safe training.

• Assist the Executive Chef in creating and developing all JDs, SOPs for the kitchen, and menu engineering.

• Supervise all food preparation area to ensure consistent, high-quality products.

• Radiates energy and charisma that rubs off on the team. Teaches resourcefulness, professionalism, and leadership.

• Enforce food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc.

• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.

• Facilitates achievement of performance goals and maximizes staff retention opportunities.

• Assists in development of annual plan and monitors budget daily.

• Develops and implements short- term tactics and long-term strategies to maximize efficiency, profits, and evolving food & beverage requirements.

• Participates in public relation programs and community events.

• Assists in the co-ordination of special events.

• Ensures that all kitchen equipment is in good working order.

• Actively participates in all Food & Beverage related meeting.

Benefits :

- Salary + service charge

- Professional, friendly working environment and promotion opportunities, participating in social insurance, unemployment insurance and accident and health insurance.

- 01 meal in shift, providing uniforms of the Company.

- Participating in training programs: professional development, English training.

- There are many opportunities to communicate with foreigners.

- Annual bonus and other welfare regimes according to the Company's regulations.

• 3 - 4 years of experience in the same position in similar setting, 5-star hotel.

• Experience supervising kitchen, staff, and food planning in large scale establishments, preferably in the tourism industry.

• Experience with budget preparation and management; food costing, sourcing, and labor management.

• Good knowledge and practices of safety guidelines of kitchen equipment.

• Hotel pre-opening experience is a plus.

51 Xuân Diệu, Quảng An, Tây Hồ, Hà Nội

ĐT: 024.3719 8877