Executive Sous Chef

TASKS OVERVIEWING
• Assisting Executive Chef in running Kitchen Department of resort
• Directly participate in the planning and implementation of the department&039;s work
• Making Duty Roster, supervising Kitchen Department’s activities
TASKS CLARIFYING
• Training, developing staffs and supporting them in career
• Being responsible for guiding staffs and supervising staff performance in accordance with resort’s regulations
• Informing technical errors to Engineering Department for reparation
• Applying new ideas for restaurants and stores, including festivals, and special events; keeping up with local and international trends
• Performing other tasks assigned by superior
• Issuing Kitchen policies and procedures, assisting in updating and training staffs about those
• Managing all Kitchen staffs
• Assisting in sale negotiations with guests positively, if required
• Setting standard for Kitchen’s products in line with resort’s policy
• Being responsible for organization, operation, preparation, production, presentation and ensuring the high standard of food and beverage service provided to guests
• Controlling wastage, abuse, spoilage and unauthorized use of all food and ingredients; limiting food excess and minimizing production during low occupancy time
• Discuss with Purchasing manager in choosing suppliers and ordering.
• Utilizing all sources to achieve high quality while keeping costs under control
• Being responsible for financial target, by minimizing costs but ensuring service quality
• Respecting the resort’s commitments with environmental issues: energy saving, recycling, waste sorting, …
• Participating in Department Head’s meetings on behalf of Executive Chef
• Being responsible for sufficient operating equipment and supplies for production
• Collaborating with Purchasing team to buy items as operation requests
• Controlling behaviors with exemplary actions; showing brand thinking by professional attitude, manners, behaviors and appearance as well as communicating skills
• Setting and maintaining high standard of sanitation in all food preparation areas
• Assisting in managing all department’s aspects, operating and coordinating tasks, ensuring the smooth operation and guest satisfaction; achieving revenue and cost targets
• Organizing work meetings for staffs
• Being responsible for food hygiene, safety and quality
• Collaborating with Executive Chef and Food & Beverage Manager to make, develop menus and creating dishes/ ideas for resort’s food & beverage service
• Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
• Updating new changes in culinary trends
• Welcoming guests and making sure that all Kitchen staffs interact positively with guests
• Organizing and supervising food preparation based on occupancy
• Taking an innovative and creative approach to cook and decorate

• Graduating from college and higher
• Being creative and innovative
• Deeply understanding about HACCP, food hygiene and safety
• Having high team spirit
• Being fluent in English; being able to using other language
• Having at least 03 years working experience as the same position in 4 – 5 stars hotel/ resort
• Being able to work independently under high pressure
• Being good at managing
• Arranging work and coordinating with colleagues well
• Being assertive, self- control; having good commercial and business sense
• Having excellent presentation skill
• Having degrees and certificates related to the profession
• Having ability to orient guests, spirit of service
• Being perfect in leadership, proactive and an extrovert

Attractive service fee
Career development roadmap and working environment with the professional international Radisson group
Shuttle bus for employees in Nha Trang
Receive 100% salary and 50% service fee during the probationary period
Petrol allowance
Staffhouse support for employees living far away

Cập nhật gần nhất lúc: 2026-01-10 09:45:03