Sous Chef / Bếp Phó

Assist the Chef in the performance of his/her role.
Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.
Coordinate service between F.O.H and B.O.H.
Provide training in food skills and knowledge to F.O.H staff.
Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering
Maintain kitchen EHC hygiene and safe food storage and rotation. Follows all records are met in each outlet.
Align management style, working practices and conduct with Sheraton’s Vision, Corporate Values and policies. To comply with Sheraton’s Code of Conduct at all times.
Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.
Co- ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Sheraton standards and procedures.
Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.
Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.
Undertake any additional duties related to the hotel as requested by Executive Chef or Hotel Management.
Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi- annually (minimum), and analyze training needs for current positions and future promotions.
Attend Executive Chef Meetings and represent the Department at other meetings as required.
Complete daily Stores Requisitions and market lists.
Liaise with outlet Managers re: business levels, VIP’s, special requirements.
Supervise the job tasks and quality of Kitchen Stewards work.
Liaise with other Chefs to streamline operations.
Responsible for the day to day management of staff working in the Department.
Follow food safety program and to achieve the best score that’s set as the goal.
Supervise & plan daily food preparation and service requirement using production lists.
Completely understand, implement and ensure adherence to Award provisions, and Sheraton policies.
Be well versed and knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

- Must be able to read and write to facilitate the communication process.
- 8- 10 years cooking experience required in restaurant and/or 5 star hotel
- Should have attained some level of hospitality or technical college schooling in cooking, but not a pre- requisite.
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- High school or equivalent education preferred.

- Attractive remuneration package and 13th month salary;
- Eligible to receive 100% service charge from the second month of working.
- 02 months of probation with full salary and social insurance;
- Local and International training course;
- Uniform and duty meal provided by hotel;
- Up- sale policy with attractive compensation.
- Associate special discount for hotel rooms and F&B services at International Marriott properties.
- Annual vacation, annual health check and other benefits according to hotel&039;s policies;

Cập nhật gần nhất lúc: 2026-01-03 18:05:02