Junior Sous Chef

• Participate in the planning and costing of menus

• Develop new dishes and products

• Ensure that outstanding culinary technical skills are maintained

• Assist with organizing special events and special food promotions

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

• Maintain a hygienic kitchen

• Clean the kitchen and equipment

• Maintain personal hygiene

• Supervise and Training of assigned employees

• Works with Sous Chef in manpower planning and management needs

• Works with Sous Chef in the preparation and management of the Department’s budget

- Uniform

- Duty Meals

- Full Insurance policy per current labor law.

- Accident Insurance 24/7

- Monthly service Charge

- Annual Health Check

- Participating job training, skill training by international hotel standards.

- Hotel's Activity

- Other benefits per Vietnam labor law.

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Awareness of valid health/food handler card as required by local government agency.

• Problem solving and training abilities.

• Vocational Certificate in Culinary Skills or food preparations or related field.

• 2 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience.

- A photo of ID Card.

- A photo of Registration Book

- A photo of certificate (if any)