Sous Chef

Assist in the preparation, production duties and responsibilities of the food requirements for the kitchen operation.

Job tasks and responsibilities

Administration

• Manage, control and supervise the team members assigned in your shift.
• Responsible for the proper efficiency and profitable functioning of the kitchen section which has been assigned to you.
• Establish quality standards for all menu items and for food production practices

Cost Management

• Organize the outlet food orders and requisitions by checking to confirm that the contents are required, work closely with the Exe Chef and Exec Sous Chef to determine quality and quantity of food materials used with a view of eliminating waste and spoilage.

Hygiene and Cleanliness

Maintaining Standards

• Suggestions to Outlet Chef for improvements, with the target to have more satisfied customers and/ or increase volume of business or profit.
• Must possess knowledge of all menu items regarding ingredients, method of cooking and presentation.
• Responsible for constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.
• Supervise the team to ensure compliance to food & safety, hygiene standards are followed.
• Maintain the upkeep of your kitchen section, and ensure all your team members are well trained, has been assigned their specific duties and you will establish and promote a good teamwork within the kitchen, service, stewarding and F&B supporting departments.
• Responsible to check maintenance of all kitchen equipment’s located in your section and make any attempt to prevent the damage or loss of the hotel property.
• Order taking and doing monthly inventory.

• Birthday gift
• Full entitlement to social welfare benefits in accordance with current regulations, including health insurance, social insurance, and unemployment insurance
• Annual health check-up
• Meal allowance: 50,000 VND/day
• Service charge (if any)

• Knowledge of resort house rules and internal regulations.
• Consistency of food standards set by the Executive Chef.
• Compliance to house rules for staff.
• Hygiene and cleanliness
• Operational awareness

• Basic knowledge of international cuisine.
• Basic knowledge of maintaining par stocks.

• High school and secondary qualifications

• Self-motivated
• Outgoing and friendly personality
• Cool tempered
• Polite and neat
• Professional
• Shows Initiative
• Cooperative
• Flexible
• Hard-working
• Credible

• Physically fit and well groomed

• Basic English knowledge

• Ability to work under pressure
• Cost conscious