Sous Chef (Bếp Phó )

- Adhere to local regulations concerning FSMS / HACCP health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
- Assists in managing all food production and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
- Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence
- Assumes the duties and responsibilities of the Executive Chef in his absence
- Controls and analyzes, on an on- going basis, the level of the following:
Issuing of food
Costs
Quality and presentation of food and beverage products o Condition and cleanliness of facilities and equipment
Marketing
Guest satisfaction
Sales
- Assists the Executive Chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
- Monitors local competitors and compare their operation with the hotel Food and Beverage operation Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
- Participates in the preparation of the hotel&039;s revenue plan and marketing programs
- Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
- Assists the Executive Chef in developing and maintaining up- dated operations manuals for all Food Production and Stewarding sections
- Assists the Executive Chef in planning and organizing successful Food and Beverage activities Conducts daily briefings and other meetings as needed to obtain optimal results
- Assists the Executive Chef in developing popular menus offering guests value for money in accordance with Accor guidelines
- Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
- Assists the Executive Chef in making recipes and maintaining up- dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
- Works with Executive Chef in the preparation and management of the Department’s budget...
- Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with guidelines
- Works with Executive Chef in manpower planning and management needs
- Attends and participates to other meetings as required by the administrative calendar

- Problem solving, reasoning, motivating, organizational and training abilities.
- Degree or Diploma in Culinary Skills or related field.
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
- 3 years experience as a chef or an equivalent combination of education and experience
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

- Free shuttle from Da Nang city / Xe đưa đón từ trung tâm TP Đà Nẵng.
- Develop your talent through learning program by Academy Accor.
- Opportunity to access variety of training programs conducted by the Hotel & Group / Cơ hội tiếp cận đa dạng các chương trình đào tạo do Khách sạn & Tập đoàn tiến hành.
- Employee benefit card offfering disscounted rates in Accor Hotels Worldwide.
- Ability to contribute to local community and make a diffference through our Corporate Social Responsiblity activities, like Planet 21.
- Oppotunity to grow within your property and across the world.
- Professional working environment / Môi trường làm việc chuyên nghiệp.
Allowance.
Insurrance Suncare.
Off 1.5 days/ week.

Cập nhật gần nhất lúc: 2026-01-03 16:40:03