[NOVOTEL CAM RANH] - COLD SOUS CHEF

• Oversee daily cold kitchen operations, ensuring high standards of food quality, freshness, presentation, and consistency.
• Supervise and coordinate the cold kitchen team in preparing salads, appetizers, cold cuts, dressings, sandwiches, and other cold dishes.
• Assist the Executive Chef and Executive Sous Chef in developing menus, standard recipes, and creative food presentations.
• Monitor ingredient quality, food storage, stock rotation, portion control, and waste management to support cost efficiency.
• Ensure proper temperature control and compliance with food safety, hygiene, sanitation, and workplace safety standards.
• Train, coach, and develop kitchen team members to maintain consistent preparation techniques and presentation standards.
• Coordinate with other kitchen sections and F&B service teams to ensure smooth operations and timely food delivery.
• Support buffet setups, banquets, and special events as required.

• Attractive salary and service charge.
• Meal allowance.
• Monthly gasoline allowance.
• Housing allowance or free accommodation at Heartist House.
• Professional training and development programs through AccorHotels Academy.
• Professional and international working environment.
• Exclusive room rate benefits at Accor hotels worldwide.
• Employee engagement activities, including birthday celebrations, year-end parties, football and volleyball clubs, and other team-building activities.
• 13th-month salary and additional performance-based bonuses.

• Diploma or degree in Culinary Arts, Hospitality Management, or a related field is preferred.
• Minimum 3–5 years of culinary experience, including supervisory experience in cold kitchen operations, preferably in an upscale hotel or resort.
• Strong knowledge of cold food preparation, salads, appetizers, buffet presentation, and food decoration techniques.
• Good understanding of food safety, temperature control, storage procedures, and hygiene standards.
• Knowledge of food costing, inventory management, and portion control.
• Strong leadership, communication, organizational, and problem-solving skills.
• Good command of English; additional languages are an advantage.
• Pre-opening hotel experience is preferred, and familiarity with the OPERA hotel management system is an advantage.

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