Sous Chef / Bếp Phó

Oversee the daily culinary operations across distinct outlets. The Sous Chef will work closely with the Executive Chef to ensure culinary excellence, consistency, and smooth kitchen operations while leading and mentoring a diverse culinary team.

Key Responsibilities:

• Assist the Executive Chef in all kitchen operations, including menu development, food quality control, and staff management.
• Supervise and coordinate activities across all three outlets to maintain high standards of food preparation and service.
• Ensure consistency and quality of dishes served in each outlet, aligning with brand standards.
• Oversee food preparation, portion sizes, and kitchen hygiene.
• Maintain strict compliance with health, safety, and hygiene standards.
• Train, mentor, and evaluate kitchen staff, fostering a culture of continuous improvement and teamwork.
• Collaborate on inventory control, ordering, and waste reduction.
• Participate in planning and executing special events, seasonal menus, and promotions.
• Step in as acting head chef in the absence of the Executive Chef.

• Competitive salary
• 02 months of probation receive full salary & social insurance
• 05 working days | 02 days off per week
• Uniforms and nutritious meals in shifts are provided by the Hotel | Free parking for motorbikes and cars
• Discounted rates apply when using services at properties
• Participating in ultimate phenomenal activities for employees
• National and international training courses
• Periodic health check | Accident insurance 24/7
• Opportunity to grow career at the most luxurious 5-star hotel group in the world
• Comfortable and friendly working environment

Culinary degree or equivalent certification preferred.

5-10 years of experience in a professional kitchen, including 1–2 years in Chef de Partie or Sous Chef role.

Experience in menu development and kitchen operations.

Strong knowledge of kitchen equipment and techniques.

Excellent cooking skills across multiple cuisines (or specialized, depending on the restaurant).

Leadership and team management abilities.

Inventory and cost control experience.

Ability to train and mentor junior kitchen staff.

Understanding of food safety and sanitation regulations (e.g., HACCP).

Strong communication and organizational skills.

Ability to work under pressure in a fast-paced environment.

Attention to detail and creativity in presentation and flavor.

Flexibility with working hours, including weekends and holidays.

Contact 0236.399.7979 ext 3603 or dial 0917993715 for more information inquire.