Junior Sous Chef/ Sous Chef (Hot Kitchen)

 Participate in the planning and costing of menus

 Prepares and participates in all specialty menus and promotions according to the hotels Culinary Promotional Calendar

 Develop and write standard recipes

 Develop new dishes and products in conjunction with the Executive Sous chef

 Ensure that outstanding culinary technical skills are maintained

 Assist with organizing special events and special food promotions

 Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

 Maintain a hygienic kitchen in accordance with the hotels H.A.C.C.P Policies and Principles

 Participates where necessary in the hotels Green Engage, Earth Check and FLS committees

 Ensures regular monthly kitchen maintenance walk through and use proactive Preventive maintenance to help upkeep all the hotels equipment

 Ensure minimal breakages through strict control and supervision

 Maintain personal hygiene

 Supervise and Training of assigned employees

 Works with Executive Chef/Executive Sous Chef in manpower planning and management needs

 Works with Executive Chef/Executive Sous Chef in the preparation and management of the Department’s budget

 Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

 Perform any other duties which may be assigned by the management from time to time.

 Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

 Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

 Maintains positive guest and colleague interactions with good working relationships.

 Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

 Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

 Continuously seeks ways to assist the Outlet management to maximize their revenues and profits through innovative recipes.

 Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

 Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

 Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

 Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.

 Directs food apportionment policy to control costs.

 Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.

 Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

 Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

 Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

 Ensures effective training

- Bonus on holidays (New Year, Tet, Independence Day, ...)

- Social Security as per Labor Law

- Duty meal and uniform provided

- Annual Health Check

- Team building and Colleague Events as per IHG's activities

- Special Service Discount to all colleagues

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications –

• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience –

• 3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.