Sous Chef - Bếp Phó

Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
Ensure personal cleanliness and proper deportment of all team members
Discuss with the Executive Chef and recommends menu price adjustments
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Suggest new recipe/products which may improve quality of food or lower food cost
Check the maintenance of all kitchen equipment

At least 3 years experience in a luxury setting Hotel.
- Self- motivated and passionate in creating new dishes and establishes effective standards for all food production and presentation
- HACCP Hygiene Knowledge & ISO14001 a plus
- Strong leadership with practical experience
- Must have good knowledge and understanding of Western and basic Asian cuisines.

• 13 annual leaves per year
• 24/7 health care and accident insurance during the term of labour contract
• Competitive salary & service charge
• Social insurance, medical insurance, unemployment insurance
• Working 9.5 hours per day, 5 days per week
• Annual staff outing
• Accor Training & Career Development

Cập nhật gần nhất lúc: 2024-04-03 12:15:03