Sous Chef (Cold Kitchen) | Bếp phó (Bếp Lạnh)

• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
• Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and reports them to the Executive Chef or Executive Sous Chef.
• Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
• Maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
• Ensures that all colleagues have a complete understanding of and adhere to the hotels policies and procedures.
• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for improvement.
• Attends meetings and briefings as instructed by the Executive Chef.
• Always strive to perform any additional duties and responsibilities given
• Respond to change in the departmental function as dictated by the industry, company or resort.
• Develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.

• 100% salary during the probation period (2 months)
• Monthly allowance: VND 2,400,000
• Competitive Service Charge
• Long-service award after every 12 months of employment
• Attractive year-end and Tet bonuses
• Social insurance contribution based on 100% salary
• 24/7 personal accident insurance from the first working day
• Annual Home Leave airfare support
• Relocation allowance support
• Accommodation provided for employees
• Uniforms and laundry service provided
• Duty meals and staff transportation provided
• Global training opportunities and career development with Six Senses & IHG Hotels & Resorts

• Diploma or university degree in Food and Beverage Management, Hotel Management, or a related field.
• Completion of courses related to food preparation or culinary arts.

Work Experience:

• Previous kitchen experience in international hotels or resorts is preferred. Kitchen experience is essential.

Technical Skills:

• Cutting, Cooking, and Plating Skills.
• Operations of sections, hotel policies regarding food and beverage operations. In addition first aid is preferred.
• Familiar with food and hygiene codes, policies and procedures.
• Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.
• Very good command over written and spoken English.
• Excellent attitude under pressure, and after long hours.

Work Environment:

• Heavy lifting of materials up to 25lbs may be required.
• Must be able to stand for long periods of time.

If so, we’d love to hear from you! Please apply using one of the following methods:

• Submit your application via hoteljob.vn
• Email your CV to: careers-condao sixs**************
• Contact us via phone: 0914****** / 0914****** (Zalo)

Please note: Only shortlisted candidates will be contacted.