Junior Sous Chef

•  Attend meeting as organized by Head Chef.
• Always ensure punctual attendance and act as role model for subordinates.
• Ensure all subordinates report to work punctually and as scheduled.
• Checking and reminding subordinates to always wear correct uniform with high standard of personal grooming and hygiene to avoid cross contamination of diseases from body to food, equipment and tools.
• Conduct daily briefing for staff to ensure open communication and share and update information.
  
• Tổ chức
  
• Assist Head chef and Sous Chef to prepare employee work roster to ensure everybody gets fair days off or holiday and ease manning allocation.
  
• Overseeing and supervising all kitchen staff to ensure maximum performance and productivity.
  
• Always maintain enough stock level for day to day Kitchen operation.
  
• Assisting floor operation in the absence of senior cook to ensure manning coverage for providing best cuisine possible for guests.
  
• Conduct regular inspection on the cleanliness and hygiene of all food service areas.
  
• Prepare daily market purchase list to adjust stock level appropriately.
  
• Controlling quality of received product from suppliers to ensure freshness, hygiene and sanitation and pass rejection if necessary.
  
• Prepare task list for handover of section to ensure efficient use of time and clear communication of preparation work.

- Male/Female.

- Age: 25 ~ 35

- Good English.

Basic Salary + Service charge.

Working week: 6 days in a week (Monday to Saturday).

Holidays: Public holidays and vacation per Vietnamese Labor Law.