Bếp phó Bếp Âu (Western Sous Chef)

JOB DESCRIPTION:

1. Culinary Operations & Food Quality:

• Assist the Executive Chef in the daily operations of all Western kitchens (à la carte, buffet, banquets, events).

• Supervise and participate in the preparation, cooking, and presentation of all food items according to recipes, quality standards, and plating guidelines.

• Support in menu planning, recipe development, and implementation of seasonal and promotional menus.

2. Food Safety, Hygiene & HACCP Compliance:

• Implement and maintain HACCP (Hazard Analysis and Critical Control Points) standards throughout kitchen operations.

• Ensure proper food handling, storage, labeling, and temperature control according to HACCP and local food safety laws.

• Oversee hygiene practices, cleaning schedules, and sanitization procedures to meet regulatory and audit requirements.

3. Team Leadership & Training:

• Supervise, guide, and motivate the culinary team to achieve high performance and maintain discipline.

• Support recruitment, onboarding, and continuous training of kitchen staff, including HACCP and hygiene protocols.

4. Cost Control & Inventory Management:

• Monitor food cost, portion sizes, and inventory to reduce waste while maintaining quality.

• Assist in ordering, receiving, and storing ingredients in compliance with FIFO and HACCP guidelines.

5. Guest Experience & Brand Standards:

• Ensure that all dishes align with the hotel’s culinary identity, brand image, and guest expectations.

• Handle special dietary requests, VIP meals, and guest feedback professionally and promptly.

• Social Insurance, Health Insurance and Unemployment Insurance.
• 24/24 Accident Insurance
• Bonus on Public Holidays
• Duty meal.
• Free uniform distribution and laundry.
• Free parking area for employees.
• Monthly service charge and periodic health check.
• Professional and friendly working environment.
• Training and development program.

• Diploma or degree in Culinary Arts or Hospitality Management.
• At least 1 year of experience as a Sous Chef in a 5-star Hotel/Resort.
• Strong culinary knowledge across international cuisines and modern cooking techniques.
• Proven experience in HACCP implementation, food safety standards, and audit readiness.
• Leadership, communication, and organizational skills with the ability to motivate and develop a team.
• Financial awareness and experience with cost control and inventory management.
• Passion for culinary innovation and continuous improvement.
• Proficiency in English (both verbal & written).