Sous Chef - Vietnamese cuisine / Bếp phó - Món Việt Nam

The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
You will be in charge Vietnamese Cuisine and responsible to assist with the efficient running of the department in line with Hyatt International&039;s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
You will beresponsible to assist with the efficient running of thedepartment in line with Hyatt International&039;s Corporate Strategiesand brand standards, whilst meeting employee, guest and owner expectations.

Reviewsmenus, analyses recipes, determines food, labor, overhead costs and assignsprices to menu items.
Plans themenus and utilization of food surpluses or leftovers, taking into accountprobable number of guests, market conditions, popularity of various dishes andfrequency of menu.
Supervisescooking and other kitchen personnel and co- ordinates their assignments toensure economical and timely food production.
Ensuresthat all company minimum brand standards have been implemented.
Devisesspecial dishes and develops innovative recipes.
Introducesand tests the market with new products which are market- orientated in terms ofprice and product.
Establishesand enforces nutrition and sanitation standards for outlet kitchen.
Observesmethods of food preparation and cooking, sizes of portions, and tests cookedfoods before plate- up and service.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Good English communication
This position is applicable for Vietnamese only.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred. Good management skills.
Qualification in Kitchen Production or Management will be an advantage.
Minimum 2 years work experience as Sous Chef- Vietnamese Cuisine or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

Be provided uniform and laundry service
Training opportunities
Full insurance package
Free parking at our associate parking area
Discount 50% for F&B service at our restaurants – Square One, Park Lounge and Opera
2 duty meals per working shift
Be developed for future internal promotion
Professional and friendly working environment

Cập nhật gần nhất lúc: 2026-01-23 17:40:02