Sous Chef

- Replace Exe.Chef (when authorized) to manage supervise staff performance while Exe.Chef is not present

- Make duty roster of arrange staff as per chef’s guide and make sure that it is kept record and carried out strictly

- Daily check issues such as: quality and category of food in need, kitchen cleaning, food safety, environment and labor safety

- Directly process food according to professional skill

- Combine with Exe.Chef to suggest and execute new products and new business program

- Check everyday operation of all equipment; require maintenance or replacement in case of serious damages

- Participate in training and managing profiles.

- Follow and check all expenditure of belonged kitchens, combine with Exe.chef to find out measures to cutting down expenses if necessary

- Ensure all work minutes must be archived in kitchen office

- Always encourage and create convenient conditions for staffs who can create new product

- Combine with Exe.Chef to build plan and make plan for training staff

- Take part in making out recipe for each dish and ensure it is carried out

- Update daily food cost and revenue

- Inspect the goods weekly, monthly

- Inform kitchens all issues regarding to staff, combine with outlet chefs discuss and find out best solution

- Pay attention to staff labor safety and keep checking usually

• Competitive salary package;
• Accident Insurance;
• 17 days of Annual Leave;
• Uniform Laundry by the Company;
• Daily meals
• Others attractive benefits,....;

- Qualifications –

Intermediate College

Diploma of Cooking Culinary

Pass training course about kitchen management and food safety

- Required Skills –

Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.

Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.

Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.

Planning: Skilfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.

- Experience –

More than 8 years experiences in this carrer, or 3 years at the similar positionin 4-5 stars hotels

Proficient in at least one of Western, Asian and Vietnamese cuisine; know at least 30% off the rest ones