Bếp phó/Sous Chef

Assist the Sous Chef in planning and executing daily food production, including preparing, cooking, and plating menu items

Coordinate the workflow and activities of the kitchen staff, ensuring that all tasks are completed efficiently and to the desired quality standards

Provide training, guidance, and supervision to line cooks, prep cooks, and other kitchen personnel

Ensure proper food handling, storage, and sanitation procedures are followed at all times

Collaborate with the Sous Chef and Executive Chef to develop and test new menu items, incorporating feedback from guests and staff

Assist in the management of food inventory, ordering, and cost control measures to minimize waste and maintain profitability

Troubleshoot and resolve any kitchen-related issues or guest complaints in a timely and professional manner

Maintain detailed records of production, waste, and other key performance metrics

Participate in the development and implementation of kitchen policies, procedures, and emergency response plans

Stay informed of industry trends, dietary restrictions, and best practices in culinary arts

Foster a positive and collaborative work environment within the culinary team

Perform other duties as assigned by the Sous Chef or Executive Chef

- Talent incentive regime

- Trained to improve skills

- Enjoy benefits according to state regulations

- Meals during work shift, Uniforms and shuttle bus

Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field

2-4 years of experience as a line cook or sous chef in a high-volume, upscale restaurant or resort setting

Proficient in various cooking techniques, menu planning, and presentation of a diverse range of cuisine

Strong leadership and team management skills, with the ability to motivate and develop kitchen staff

Excellent time management, multitasking, and problem-solving abilities to handle the demands of a fast-paced kitchen

Thorough understanding of food safety regulations, kitchen sanitation, and inventory management

Creativity and a passion for developing innovative and visually appealing menu items

Strong communication and interpersonal skills to collaborate with other departments and address guest needs

Flexible schedule, including the ability to work evenings, weekends, and holidays as needed

Certification in food safety (e.g., ServSafe) and relevant culinary skills is preferred

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