Sous Chef (Associate's Restaurant)

Ensure all meals are served to a consistent standard, meeting both quality and nutritional wellbeing expectations.

Manage food preparation, service, and the replenishment of food and drinks during busy meal periods.

Maintain high standards of hygiene in the Associate's Restaurant kitchen area and ensure food safety at all times, as per Park Hyatt standards.

Support stock control, ordering, and rotation in line with kitchen procedures. Collaborate with the wider kitchen team to support overall kitchen efficiency.

Contribute positively to the team culture and kitchen environment. Comply with all health, safety, and food hygiene legislation in Vietnam.

Report any equipment issues or stock shortages to the Senior Chef promptly.

• Attractive salary/ Mức lương hấp dẫn
• Pre-opening allowace/ Phụ cấp cho giai đoạn tiền mở cửa
• Relocation allowance/ Hỗ trợ chi phí đi lại khi nhận việc
• Annual home leave allowance/ Hỗ trợ chi phí trợ cấp thăm nhà hàng năm
• Service charge allowance during pre-opening/ Hỗ trợ phụ cấp phí phục vụ trong giai đoạn tiền mở cửa
• Staff accommodation/ được cung cấp nhà ở tại Nhà nhân viên
• 3 meals per day including days off…./ Cung cấp 3 bữa ăn mỗi ngày kể cả ngày nghỉ
• 14-15 annual leave/ 14-15 ngày phép năm
• Social and Health insurance as per local law/ Bảo hiểm y tế và bảo hiểm xã hội theo luật lao động
• Training and developing plan/ Chương trình đào tạo và phát triển
• 12 complimentary rooms at Hyatt properties around the world/ được trải nghiệm 12 đêm phòng miễn phí tại các khách sạn của tập đoàn Hyatt trong và ngoài nước

• A minimum of 5 years’ experience in a kitchen environment as a Senior Chef, preferably in high-volume operations such as staff canteens, cafeterias, or other large-scale food service environments, is highly valued.

• Ability to work efficiently under pressure, manage multiple tasks, and prioritize effectively in a fast-paced kitchen environment is crucial.

• Strong communication skills are required to interact with associates and coordinate with team members effectively, while maintaining a positive and collaborative team spirit.

• Must be adaptable to changing demands, dietary requirements, and capable of maintaining performance and consistency while working under pressure.