Sous Chef (Bếp Phó)

- The Sous Chef plays a key role in supporting the daily kitchen operation by ensuring consistent food quality, operational efficiency, and compliance with hotel standards across all culinary areas. This role directly contributes to guest satisfaction, team performance, and financial objectives through effective supervision, culinary leadership, and coordination of daily food preparation and service operations.

- Supervise daily kitchen operations and support the Executive Chef and Executive Sous Chef in overseeing culinary and event operations while ensuring compliance with Food & Beverage policies, SOPs, operational standards, and budget requirements.

- Support compliance with food safety, sanitation, hygiene, occupational health & safety standards, company policies, and local regulations while maintaining proper food handling, storage, equipment maintenance, and operational excellence

- Monitor food costs, purchasing, food transfers, receiving, inventory levels, waste control, operational resources, menu rotation, staffing levels, and production requirements to support profitability, operational efficiency, and financial targets

- Support, train, coach, and develop culinary associates while conducting training on menu knowledge, preparation methods, safety, sanitation, security procedures, and operational standards to maintain high performance and teamwork.

- Monthly service charge 4.5 mil - 7 mil

- 13th and 14th month salary

- Opportunity for learning and development

- 02 days off per week

- Parking, duty meal, uniform, Laundry service

- Eligible for discount for F&B services up to 50%

Requirement

- At least 5 years at same positions.

- Vocational training in Culinary is required

- Can communicate in English.

- Food and Beverage culinary management experience.