BBQ Sous Chef

• Prepare and cook Chinese BBQ dishes to a high standard, including but not limited to Peking duck, crispy roast pork, char siu, and soy chicken.
• Assist the Head Chef in planning and developing BBQ-focused menus that reflect The Yulong Maison’s culinary vision.
• Oversee meat preparation, including marinating, roasting, and finishing, to ensure optimal flavor, texture, and presentation.
• Maintain high standards of food hygiene, safety, and cleanliness in all kitchen areas.
• Supervise and train junior kitchen staff in BBQ preparation methods to ensure consistency and efficiency.
• Monitor stock levels, place orders for BBQ ingredients and supplies, and minimize waste.
• Ensure all equipment used in BBQ preparation (ovens, hanging racks, skewers, etc.) is properly maintained.
• Collaborate with the culinary team to execute special events, tastings, and seasonal offerings.
• Uphold quality control by performing regular tastings and inspections.
• Assist the Dim Sum Chef: Support the Dim Sum Chef in overseeing kitchen operations, ensuring smooth workflow and high-quality food production
• Dim Sum Preparation: Assist in crafting and executing a variety of dim sum dishes, including steamed, fried, and baked items.
• Menu Development: Collaborate on designing and updating dim sum menus that incorporate seasonal ingredients and cater to customer preferences.
• Food Quality & Presentation: Ensure all dim sum items meet high standards of taste, texture, and visual appeal.
• Kitchen Operations Management: Supervise daily kitchen activities, including sourcing ingredients, managing inventory, and ensuring compliance with hygiene standards.
• Staff Training & Leadership: Assist in training and mentoring junior kitchen staff in proper dim sum preparation techniques.
• Cost & Budget Control: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability.
• Innovation & Competitive Analysis: Introduce new dim sum creations while staying informed about industry trends and competitor offerings.
• Guest Experience: Ensure that VIP guests and those with special dietary needs are accommodated with personalized service.
• Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
• Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high-quality ingredient sourcing.
• Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
• Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
• Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
• Train colleagues to ensure they comply with the standards we expect.
• Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
• To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
• Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
• Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
• To hold daily meetings with the culinary colleagues to help, provide support, boost morale, and strengthen credibility
• Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
• The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
• The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
• To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
• Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
• Attendance at departmental meetings and Heartbeat feedback meetings
• Be responsible for ensuring the safety and security of our property and participating in any fire and life safety-related hotel activities.
• Always supervise the maintenance and cleanliness of the kitchens and stewarding area and conduct daily and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
• Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue-generating opportunities in accordance with market demands.
• Meet potential event guests in person for menu planning and discussions.
• Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
• Other ad-hoc duties involve unexpected moments when we must come together to complete a task.

• Competitive salary / Mức lương hấp dẫn
• At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
• Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
• 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
• Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
• 13th month salary/ Chế độ thưởng thường niên (lương tháng 13)
• Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
• Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.

• Proven experience as a Sous Chef or Senior Cook specializing in Chinese BBQ cuisine.
• Deep knowledge of traditional Chinese BBQ techniques and ingredients.
• Familiarity with BBQ equipment, including hanging ovens, roast forks, and charcoal roasters.
• Solid communication & training skills, Menu compilation skills
• Awareness of the Financial impact of Professional Food Storage & Preparation
• Working with multicultural teams
• Competitor/ best practice knowledge
• To be aware of all Health, Safety, and Fire regulations and to abide by their terms
• To maintain high standards of personal hygiene at all times
• To demonstrate proper and safe usage of all kitchen equipment
• Ensure that a full uniform is always worn
• Discreet, reliable, and honest
• Positive “can do” attitude, motivated, passionate, and seeks opportunities to be multi-skilled and trained, Guest-driven, and friendly
• Outgoing, pleasant personality with significant guest interaction
• High degree of integrity and sincerity
• Able to embrace and respect the local culture
• Able to accept criticism from others very positively
• Able to learn rapidly, adjust, and grasp changes quickly
• Willing to work long hours, irregular hours, and on public holidays
• Learn, adapt, and innovate
• Act as a dedicated professional
• Pursing personal development and achievement

Qualifications

• Diploma or Vocational Certificate, College or Culinary graduate
• Holder of an internationally approved Food Safety Certificate

Experience

• 10 years minimum in a five-star hotel or fine-dining restaurant.
• 3 Years of previous experience in the same position
• Good comprehension of the English language