SOUS CHEF

About the Role

Lüne Restaurant & Bar is looking for a professional Sous Chef to be the second in command in the kitchen following the Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities and Qualifications

- Help in the design of the food menus

- Maintain consistently the highest standard of quality of food and plating

- Ensure that the kitchen operates in a timely manner that meets the quality standard of the restaurant- 

- Ensure that the kitchen maintain the highest standard of hygiene and food safety

- Manage the kitchen in the absence of the executive chef

- Manage and train the kitchen staff, assess performances

- Calmly take control and solve any arising issues

- Ordering supplies, stock management and rotation

- Keep a positive and professional approach with customers and co-workers

Salary + service charge + tip;

12 Annual leave per year + public holiday

Internal F&B discount for employees

Other benefits following Vietnam Labor Laws.

Requirements

- Bachelor’s degree in culinary arts

- Passion for cooking and creativity;

- Experience in fine dining, Western;

- Understanding of various cooking techniques and procedures

-Ability to work under pressure with speed and accuracy

- Good knowledges in health and safety standards

- Basic computer skills (office 365, RMS and POS a plus but not mandatory)

- Good English speaking and writing

- Flexible working time depending on business level

Working Hours and Salary

- Split shift 10.30am-2.30pm/5pm-10.30pm

- 1 day off per week