Sous Chef / Bếp phó

Conduct daily briefings with CDPs to ensure clear task ownership and service readiness.
Receive all ingredient deliveries; verify quality, quantity, and labeling with procurement.
Conduct temperature checks, station audits, and weekly reporting.
Perform and validate daily inventory checks with CDPs and commis.
Supervise daily station cleaning, pre- opening checks, and post- service resets.
Facilitate opening and closing of kitchen daily, assigning responsibilities to senior CDPs.
Initiate daily purchase requests and liaise with the Head Chef for premium item approvals.
Oversee daily mise- en- place schedules for lunch and dinner services across cold, hot, dessert, and rice prep stations.
entor junior staff on kitchen organization, hygiene, and prep standards.
Maintain kitchen HACCP logbooks and ensure all team members comply with food safety and sanitation protocols.

Strong leadership in BOH task management, prep logistics, and team accountability.
Minimum 2- 3 years in relevant position.
Detail- oriented in inventory control, hygiene, and SOP enforcement.

Professional working environment
Service charge & meal allowance during pre- opening phase
Competitive salary & benefits
Comprehensive training & career development opportunities

Cập nhật gần nhất lúc: 2026-01-03 17:25:02