Sous Chef | Bếp phó

Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
Attends meetings and briefings as instructed by the Executive Chef.
Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
Respond to change in the departmental function as dictated by the industry, company or resort.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Assumes 100% responsibility for quality of products served.
Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
Maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
Ensures that all colleagues have a complete understanding of and adhere to the hotels policies and procedures.
Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for improvement.
Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and reports them to the Executive Chef or Executive Sous Chef.
Follows proper plate presentation and garnish set up for all dishes.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Have a complete understanding of the hotel’s colleague handbook and adhere to the regulations contained within it.
Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
Always strive to perform any additional duties and responsibilities given
Develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.

Qualifications:

• Diploma of college or university completion and achievements of food and beverage / hotel management.
• Any courses relating to food preparation or the culinary arts.

Work Experience:

Two years or more of kitchen experience. Kitchen experience is essential.

Technical Skills:

Advanced MS Office and Outlook platforms.
Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.
Familiar with food and hygiene codes, policies and procedures.
Excellent attitude under pressure, and after long hours.
Cutting, Cooking, and Plating Skills.
Operations of sections, hotel policies regarding food and beverage operations. In addition first aid is preferred.
Very good command over written and spoken English.

Work Environment:

Heavy lifting of materials up to 25lbs may be required.
Must be able to stand for long periods of time.

Annual Home leave ticket support
Relocation allowance to all positions provided
Accommodation provided
100% salary in 2- month probation
Social Insurance on 100% salary
Uniforms and Laundry Service provided
7 personal accident enrolled from starting date
2,400,000 VND monthly allowance
Duty Meals and Transportation provided
Worldwide learning & Career Development with Six Senses & IHG

Cập nhật gần nhất lúc: 2026-03-14 15:50:02