Sous Chef/ Bếp phó (Urgent)

Join Our Heartist Team: Sous Chef

La Veranda Resort Phu Quoc – M Gallery

Where every detail tells a story — including yours

Nestled on the sandy shores of Phu Quoc, La Veranda Resort M Gallery, a member of the Accor group, is calling for a talented and passionate Sous Chef to join our culinary team.

As a Sous Chef, you will be the driving force behind our kitchen operations — ensuring exceptional quality, creativity, and consistency in every dish we serve. You will lead with both skill and heart, inspiring your team while maintaining the highest standards of food hygiene, presentation, and guest satisfaction.

If you are an experienced culinary professional with strong leadership skills, a passion for gastronomy, and a desire to contribute to a boutique resort where every detail matters, we invite you to be a part of our MGallery story.

Position Overview

1. Responsible for the day-to-day operations of the kitchen, ensuring smooth production, staff performance, food quality, hygiene, and presentation in accordance with the instructions from the Executive Chef and F&B Manager.

2. Ensures the kitchen meets guest satisfaction targets aligned with the resort’s philosophy.

3. Controls food costs and operating expenses, ensuring alignment with assigned budget guidelines.

4. Maintains the structural soundness, safety, and confidentiality of all kitchen operations.

Key Responsibilities

1. Food & Kitchen Operations

2. Monitor and ensure the quality and quantity of food production.

3. Oversee hygiene practices in all working areas, equipment, and storage.

4. Manage inventory and monitor goods consumption.

5. Maintain food costs within the approved budget.

6. Ensure profitability of kitchen operations.

7. Approve and manage weekly rosters for kitchen staff.

Team Development

1. Foster a positive work environment focused on skill, knowledge, creativity, and autonomy.

2. Train, coach, and mentor team members to develop culinary knowledge and professionalism.

3. Adapt management style to suit the strengths and needs of individual staff.

4. Build team confidence and promote a culture of respect and collaboration.

5. Delegate effectively and support leadership growth within the kitchen team.

6. Communication & Interdepartmental Collaboration

7. Work closely with the Restaurant and other departments to ensure seamless service.

8. Set an example in grooming, hygiene, and professional behavior in line with La Veranda Resort MGallery’s standards.

Working Relationships

1. Reports to: Executive Chef

2. Liaises with: Restaurant Department and other hotel departments

• Social insurance, health insurance, unemployment insurance according to Labor Laws

• Professional, dynamic working environment

• Travel Opportunities to Phu Quoc Island

• Hotel Service Charge / Team Activities / Paid Leaves

- Hospitality and/or F&B experience in international environment

- Highly creative

- Good attention to detail, proactive, strong time management skills

- With positive attitude, good interpersonal and English skills