SOUS CHEF/BẾP PHÓ

MAIN SCOPE AND PURPOSE:

The Chef will be responsible for assisting Head Chef for all aspects of kitchen operations including but not limited to: Ensuring high quality & consistency of food items while keeping to the minimum turnaround time; Leading and figuring out each kitchen team’s function; Conducting regular department meetings; and Instilling discipline to the team member

Main duties and responsibilities:

• Assisting Head Chef in lead and handle overall operation of kitchen and team member

• Cooks guests' orders according to their preferences

• Employs food safety best practices and makes sure that all kitchen team members do the same

• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces

• Assistant Head Chef in Selects choice ingredients that will give dishes the best flavour

• Coaches other members of the kitchen team member, so they perform at their best

• Determines how much food to order and maintains an appropriate supply at the kitchen

• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience

• Works quickly and accurately during busy periods, such as weekends and evenings

• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy

• Assisting Head Chef on financial budgets e.g. food costing, kitchen accounting, P&L reports

• Achieve Kitchen business goals

• Assisting Head Chef in leading each team member’s performance

• Provide training, mentorship and development of all kitchen team members

• Hygiene, safety and presentation in front and back of house

Admin and Inventory management:

• Working with the Kitchen team, the Chef will shadow the Head Chef to check that the kitchen is always up to stock so that all dishes are constantly available, costing of the dishes, and reviewing daily & monthly reports to provide reliable data to the management.

Kitchen management, Hygiene & Quality Control:

• Assisting Head Chef in leading kitchen team members for high levels of cleanliness, implementing and upkeep of hygiene & safety standards, and provision of training to team members.

Internal Working Relationships:

• You will be working under the supervision and management of theHead Chef, while coordinating with the service team member for efficient and timely deliveries, as well as running your own kitchen team member.

• Negotiate base on the experiences / Mức lương thỏa thuận theo kinh nghiệm.
• 13th month salary/Thưởng lương tháng thứ 13
• Probation with full salary/Thử việc nhận full lương
• Company will pay full insurance fee and base on actual salary. And insurance will be applied from the first working month / Công ty chịu 100% chi phí đóng bảo hiểm xã hội cho người lao động dựa trên lương thực nhận.
• Annual Leave 12 days per year / 12 ngày nghỉ phép/năm
• Birthday off/ 1 ngày nghỉ sinh nhật
• Award for excellent employee of the month/Giải thưởng cho nhân viên xuất sắc của tháng
• Birthday Celebration every month/Tiệc sinh nhật hàng tháng cho nhân viên
• Team building/Year End Party.
• Training Courses/Được đào tạo.
• Other will follow The Labour Law/Các chế độ khác theo luật Lao Động

• Experience in an equivalent position in a restaurant/bar in a hotel/hostel/resort environment is an advance.
• Agility, honesty, effective communication skills, willingness to work in shifts, overtime, public holidays.
• Ability to communicate in English
• Skilled in handling situations, under high pressure;

Hotline HR Dept 02462531939