Sous Chef / Bếp phó

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

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

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

Cập nhật gần nhất lúc: 2025-11-07 13:15:04