Executive Sous Chef

As the Executive Sous Chef, you will be the second-in-command in our kitchen, reporting directly to the Executive Chef. During this exciting pre-opening phase, you will play a critical role in setting up kitchen operations, developing menus, and building a high-performing culinary team to establish the Amerys Hotel brand.

Key Responsibilities:

Operational Leadership: Manage daily kitchen operations, ensuring all food preparation meets the highest standards of quality and presentation.

Pre-opening Setup: Assist in the design of kitchen workflows, equipment selection, and establishment of standard operating procedures (SOPs).

Menu Development: Collaborate with the Executive Chef to create innovative menus that align with the Amerys Hotel brand identity.

Team Management: Recruit, train, and mentor kitchen staff. Foster a positive, professional, and efficient working environment.

Quality Control: Ensure strict adherence to food safety, hygiene (HACCP), and sanitation standards.

Cost Management: Monitor inventory, control food costs, and manage supplier relationships to ensure profitability without compromising quality.

Reporting: Act as the Executive Chef in their absence, attending departmental meetings and providing necessary reports.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

Experience: 3+ years of experience in a culinary leadership role, preferably in a 4 or 5-star international resort or hotel.

Skills: Strong leadership, excellent communication, and the ability to work in a high-pressure, fast-growing environment.

Education: Professional culinary degree or certification.

Mindset: A passion for culinary excellence and a focus on continuous improvement.

Please send your CV to: recruitment"a còng"lessens.vn