Tổng Bếp Phó Điều Hành/ Executive Sous Chef

Manage and train kitchen staff; evaluate performance and support career development.
Assist in planning and developing menus, including specials and seasonal items.
Support in ordering supplies and managing vendor relationships.
Step in for Executive Chef in their absence and maintain leadership continuity.
Ensure food quality, taste, portioning, and presentation meet brand and hygiene standards.
Oversee food preparation for large events, banquets, and VIP services.
Promote a positive, professional, and productive kitchen culture.
Supervise and coordinate daily kitchen operations across all outlets.
Ensure kitchen hygiene, sanitation, and food safety standards are strictly followed (HACCP/ISO).
Monitor inventory levels, food cost control, and kitchen budget adherence.

Leadership and team management skills with the ability to coach and motivate staff.
Good understanding of food cost control, inventory, and kitchen administration.
English communication required (both verbal and written); other languages are a plus.
Strong knowledge of various cuisines, kitchen equipment, and modern cooking techniques.
Basic computer skills; able to work with inventory and scheduling systems.
Minimum 5 years of experience in a similar position in a hotel/resort or fine dining environment.
Familiar with hygiene and safety standards (HACCP, food handling certifications).
Able to work under pressure and flexible with shifts and working hours.

Full Insurance Coverage – Social, health, and unemployment insurance in compliance with labor laws
Accommodation Support
Friendly Work Environment – Supportive team, open communication, and strong company culture
Meals Provided
Professional Development – Training opportunities and clear career advancement paths
Attractive Salary

Cập nhật gần nhất lúc: 2025-07-10 13:25:03