[BANYAN] SPA_Executive Sous Chef

We are looking for individuals who share our passion for excellence, creativity, and heartfelt service — those who take pride in crafting experiences that leave a lasting impression.

Key Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations to ensure smooth service delivery and compliance with resort standards.
• Supervise and coordinate kitchen teams across assigned sections to maintain food quality, consistency, presentation, and timely service.
• Ensure all dishes are prepared according to approved recipes, portion specifications, presentation guidelines, and brand standards.
• Monitor food preparation, production planning, and mise en place to ensure operational readiness and efficient workflow during service.
• Implement and maintain food hygiene, food safety, sanitation, and HACCP standards across all kitchen areas.
• Monitor food costs, portion control, inventory usage, and waste management to support budget targets and minimize food wastage.
• Assist in menu planning, recipe development, seasonal promotions, and the introduction of new dishes in line with guest preferences and resort concepts.
• Coordinate with Purchasing and Stores to ensure the quality, freshness, availability, and proper storage of ingredients and supplies.
• Monitor kitchen equipment, tools, and facilities to ensure proper functionality; report maintenance requirements and follow up on corrective actions.
• Prepare and review kitchen reports, production records, inventory reports, and other operational documents accurately and on time.
• Train, coach, and develop kitchen team members to improve technical skills, productivity, teamwork, and service standards.
• Support staff scheduling, manpower allocation, and daily task assignments to ensure adequate coverage and efficient use of resources.
• Work closely with other departments, particularly Food & Beverage and Stewarding, to ensure effective coordination and a seamless guest experience.
• Conduct regular inspections of kitchen operations, food quality, hygiene, and work practices; take corrective action when standards are not met.
• Ensure kitchen team members comply with attendance requirements, grooming standards, workplace discipline, and resort policies.
• Support the Executive Chef in monitoring departmental performance, implementing operational improvements, and achieving food quality, guest satisfaction, and financial objectives.
• Perform other duties as assigned by the Executive Chef or Management.

• Salary is competitive.
• 100% Service charge, effective from the probation period.
• 12 days annual leave; 2 day-offs per week.
• Insurance as labor law (applies from the starting date).
• Health Care Insurance (24/7), accident insurance (apply from the starting date).
• Annual bonus & 13th-month salary (subject to business performance).
• Uniforms and meals are provided.
• Staff accommodation is provided.
• Minimum USD 3,000 annual spending on Banyan Group complimentary stays.
• Officer Check allowance.
• Structured development programmes for supervisory level, including UPLIFT and Essential English online learning.
• Monthly participation in Banyan Group’s 8 Pillars of Wellbeing programme.
• Learning & development opportunities through Banyan Academy, aligned with Banyan Group standards.
• Access to gym facilities.

• Good English communication skills (spoken and written)
• Strong interpersonal and communication skills
• Well-organized with attention to detail
• Positive attitude, adaptable, and willing to learn
• Ability to work flexible hours when required

• 1–3 years of relevant working experience (hospitality or related fields preferred)
• Experience in international or luxury environments is an advantage
• Basic understanding of service standards and customer experience
• Fresh graduates are welcome for entry-level positions

• Mobile/Zalo: (+84) 0365******
• Email: ahrm-mcc[a-còng]garr******
• Or apply directly via HotelJob