Executive Sous Chef

The Executive Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring exceptional food quality, consistency, food safety standards, cost control, and team development while maintaining the highest standards of culinary excellence and guest satisfaction.

KEY DUTIES & RESPONSIBILITIES

• Assist the Executive Chef in overseeing all culinary operations across restaurants, banquets, room service, and other food production outlets.

• Assume full responsibility for kitchen operations in the absence of the Executive Chef.

• Supervise food preparation, cooking, presentation, and service to ensure compliance with established recipes, standards, and quality expectations.

• Ensure all food products are prepared and served according to brand standards and guest expectations.

• Monitor food quality, portion control, and presentation standards at all times.

• Coordinate daily kitchen activities and allocate manpower effectively to meet operational requirements.

• Control food costs through proper purchasing, receiving, storage, production, and inventory management.

• Monitor inventory levels and ensure efficient utilization of food products to minimize waste.

• Participate in menu planning, recipe development, seasonal promotions, and special culinary events.

• Ensure compliance with food safety, hygiene, HACCP, sanitation, and workplace safety standards.

• Conduct regular inspections of kitchen facilities, equipment, and food storage areas.

• Recruit, train, coach, motivate, and evaluate kitchen team members to achieve operational excellence.

• Maintain effective communication and coordination with Food & Beverage, Banquet, Stewarding, Purchasing, and other departments.

• Handle guest feedback and food-related complaints professionally and promptly.

• Prepare operational reports, forecasts, and cost analysis as required by management.

• Continuously identify opportunities to improve productivity, efficiency, and guest satisfaction.

• Perform any other duties assigned by the Executive Chef or Management.

- Two-month probation period with full salary

- Two days off per week

- Social Insurance contributions based on actual salary

- Seniority bonus policy

- Suncare health insurance

- Employee recognition policy for contributions and performance

- Annual bonuses, gifts, and appreciation programs for holidays and Tet (Lunar New Year)

- Minimum 4-5 years of experience in a similar position.

- Excellent communication and interpersonal skillsStrong leadership, communication and stakeholder management skills.

- Highly service-oriented with strong attention to detail.

- Ability to perform effectively in a fast-paced, high-pressure environment.

- Strategic thinker, hands-on leader and team motivator.

- Strong organizational and time management skills.

- Integrity, discretion, and professionalism are essential.