Bếp phó/ Sous Chef

- Assisting the Executive Chef in managing the kitchen operations

- Developing and updating menus in consultation with the Executive Chef

- Managing food and labour costs to ensure financial targets are achieved

- Maintaining food safety and hygiene standards in line with company policies

- Managing the kitchen staff, including recruitment and training

- Taking part in the preparation, cooking and presentation of dishes

- Ensuring that all dishes are prepared to the company's high standards

- Managing order and stock levels

- Liaising with other departments as required

- Ensuring that the kitchen and equipment are maintained in a safe and sanitary condition

- Any other duties assigned by the Head Chef or management

• Service charge
• 2 days off/week
• Full Social Insurance
• Uniform & Laundry
• Accomodation for candidate from another city
• Shuttle bus from the city to resort and back
• International work environment
• Duty meals
• Accor Group employee benefits (discussed in interview)

- Excellent knowledge of food safety and hygiene regulations

- Knowledge of menu planning and food costing

- Excellent time management and organizational skills

- Must be available to work flexible hours including weekends and holidays

- Additional certification(s) from a reputable Culinary school will be an advantage.

- Minimum 2–3 year experience in a similar capacity with proven track records.

- Be able communicate in English.

- Knowledge of MS Excel, Word, & PowerPoint.

- Strong leadership, interpersonal and training skills.

- Potrait Photo

- Residence documentary

- Notaried ID Card

- Health check

- Criminal Record