KIT - Cold Sous Chef

• Assist the Executive Chef / Head Chef in organizing, managing, and supervising all operations of the assigned outlet (Cold Kitchen.).
• Guide and monitor the implementation of standards, SOPs, and internal regulations; proactively recommend updates, improvements, and enhancements to ensure continuous operational excellence.
• Supervise shift planning and manpower allocation to ensure adequate staffing for smooth and efficient outlet operations.
• Organize and closely supervise inventory storage and stock control to promptly identify and resolve discrepancies or inefficiencies. Ensure strict compliance with the FIFO principle throughout all kitchen areas.
• Take full responsibility for the quality, consistency, taste, and presentation of all dishes served in the assigned outlet.
• Implement and monitor outlet hygiene standards, food safety regulations, fire prevention procedures, and occupational health & safety compliance within the managed areas.
• Inspect and oversee the proper use, maintenance, and safeguarding of kitchen equipment, tools, and assets.
• Coordinate effectively with other departments to ensure smooth and seamless operations.
• Perform other duties as assigned by superiors.
• Develop operational work plans within the assigned scope of responsibility.
• Execute and closely monitor the implementation of approved plans.
• Participate in budget planning and financial consultation in coordination with the Executive Chef / Head Chef.
• Contribute to building and optimizing the organizational structure within the assigned scope, including manpower planning, job functions, job descriptions, and related HR policies.
• Support recruitment and training activities for subordinates.
• Regularly evaluate the performance and quality of team members under supervision.
• Conduct and participate in training sessions on internal policies, regulations, and procedures for subordinates.
• Ensure compliance and supervise adherence to company policies, rules, and regulations among team members.
• Identify and effectively control potential risks within the scope of responsibility.

• Working 5,5 days per week.
• Full salary and service charge provided during the probation period.
• Competitive salary, with staff accommodation or transportation allowance provided.
• Full benefits including insurance, annual leave, and holiday bonuses.
• Relocation support and annual home visit benefits.
• Annual Leave: 12 days of annual leave, with 1 additional day added each year.
• Employee Birthday: one paid day off and birthday gift.

Education & Experience

• Education: Graduate from Vocational School / College or equivalent Culinary Certification.
• Certification (if applicable): Professional culinary diploma or certification issued by authorized institutions.
• Minimum 3–5 years of experience in food & inventory management, food preparation supervision, asset control, and kitchen hygiene management.
• Minimum 1–3 years of experience in food quality control and food safety management.

Professional Knowledge

• Food & Inventory Management: Advanced
• Preparation & Asset Management: Basic
• Food Quality & Food Safety Management: Advanced
• Kitchen Hygiene Management: Advanced
• Computer literacy & Hotel Management Systems: Basic
• English proficiency: Basic

• Organizational Skills: Good
• Leadership & Team Coaching Skills: Proficient
• Collaboration & Cross-functional Coordination Skills: Proficient
• Communication Skills: Good
• Service Mindset: Good

Personal Attributes

• Highly responsible, proactive, decisive, and results-oriented.
• Detail-oriented and meticulous
• Honest and cooperative
• Detail-oriented and perceptive.

Other Requirements

• Good health; free from communicable diseases (e.g., tuberculosis, Hepatitis A, B, E).
• Age limit: Male not over 55; Female not over 50 (adjustable but not exceeding regulation).

• Apply now: careers[a còng]worl********************
• Hotline: 0383******
• Address: 152 Tran Hung Dao Street, Cua Lap Duong To Hamlet, Phu Quoc Special Zone, An Giang Province, Vietnam