Join Our Heartist Team: Sous Chef
La Veranda Resort Phu Quoc – M Gallery
Nestled on the sandy shores of Phu Quoc, La Veranda Resort M Gallery, a member of the Accor group, is calling for a talented and passionate Sous Chef to join our culinary team.
As a Sous Chef, you will be the driving force behind our kitchen operations — ensuring exceptional quality, creativity, and consistency in every dish we serve. You will lead with both skill and heart, inspiring your team while maintaining the highest standards of food hygiene, presentation, and guest satisfaction.
If you are an experienced culinary professional with strong leadership skills, a passion for gastronomy, and a desire to contribute to a boutique resort where every detail matters, we invite you to be a part of our MGallery story.
Where every detail tells a story — including yours
Position Overview
Maintains the structural soundness, safety, and confidentiality of all kitchen operations.
Controls food costs and operating expenses, ensuring alignment with assigned budget guidelines.
Ensures the kitchen meets guest satisfaction targets aligned with the resort’s philosophy.
Responsible for the day- to- day operations of the kitchen, ensuring smooth production, staff performance, food quality, hygiene, and presentation in accordance with the instructions from the Executive Chef and F&B Manager.
Key Responsibilities
Oversee hygiene practices in all working areas, equipment, and storage.
Ensure profitability of kitchen operations.
Maintain food costs within the approved budget.
Manage inventory and monitor goods consumption.
Approve and manage weekly rosters for kitchen staff.
Food & Kitchen Operations
Monitor and ensure the quality and quantity of food production.
Team Development
Adapt management style to suit the strengths and needs of individual staff.
Set an example in grooming, hygiene, and professional behavior in line with La Veranda Resort MGallery’s standards.
Build team confidence and promote a culture of respect and collaboration.
Work closely with the Restaurant and other departments to ensure seamless service.
Communication & Interdepartmental Collaboration
Foster a positive work environment focused on skill, knowledge, creativity, and autonomy.
Delegate effectively and support leadership growth within the kitchen team.
Train, coach, and mentor team members to develop culinary knowledge and professionalism.
Working Relationships
Liaises with: Restaurant Department and other hotel departments
Reports to: Executive Chef
