ADD Sous Chef

Checks operating costs and determines spending limits through cost or revenue analysis
Identify market research in your category and identify new product needs
Supervise the quality and speed of cooking
Supervise each person&039;s work safely and quickly in accordance with standard processes to evaluate performance, provide feedback, and set criteria for better cooking
Present the necessary changes to the kitchen members according to the market changes, and establish a plan to promote change accordingly. Seek ways to increase productivity and effectiveness in all aspects of menus, ingredients, types of dishes and roles
Selecting, directing and coordinating the kitchen staff required
Manage food material inventory
Sourcing suppliers to discover new products and deliver them competitively
Optimizing inventory and sales by predicting demand and placing the right quantity
Checking that the kitchen&039;s objects and environment are safely and efficiently arranged and functioning

• Required Skills
- Understanding of F & B and hotel industry and products: In- house seim- professional
- Artistic Skills for Culinary Decoration: Domestice professional
- Ability to introduce and explain menus to F & B team leaders and team members (Education Skills): In- house professional
- Cooking- related knowledge, including excellent cooking skills and the ability to organize standard recipes: Domestice professional
- Legal knowledge including hygiene, health and labor law: Level of Legal Understanding
- Foreign Language: Explanation level
- Basic calculation / analysis and computer program literacy: Understanding and Application Level of the Manual
- Accounting knowledge and financial analysis knowledge: Understanding and Application Level of the Manual
- Communications Skills(Negotiation/Presentation/Speech/Listening): In- house seim- professional
- Ability to develop new products related to F & B (new menu development, insight into market, etc.): In- house professional
• Qualifications
- Certification as Executive Chef or Certified Master Chef
- Government Certified Cooking Certificate
- Graduate of 2- year cook school. Or have acquired experience equivalent to graduation from a cooking school after obtaining a qualification
- Manager experience in the food and beverage industry or equivalent training
• Experiences
- Experience managing cooking teams
- 5 years chef experience

* Professional and friendly working environment/ Môi trường làm việc thân thiện và chuyên nghiệp
* Sales incentives and upselling incentive are applied for some positions/ Hoa hồng bán hàng được áp dụng cho một số vị trí
* Attractive salary and Service Charge/ Mức lương và phí phục vụ thu hút
* Competitive benefit package/ Chế độ phúc lợi cạnh tranh
- Extra 24h accidental insurance/ Mua thêm BH tai nạn 24/24h
- Many staff trainings and activities organized during the year such as Team Outing, Ring the Golden Bell, Sport Week...etc/ Nhiều hoạt động nhân viên và chương trình đào tạo được tổ chức như Nghỉ mát hàng năm, Rung chuông vàng, Tuần Thể thao...vv
- Pay Social Insurance, Health Insurance and Unemployment Insurance on full salary/ Đóng đầy đủ BHXH, BHYT và BHTN trên mức lương thực tế
- 2 days off/ week, 12- 14 annual leaves for first year and increase 1 day every 3 years/ 02 ngày nghỉ/ tuần, Phép năm 12 ngày/ năm cho năm đầu tiên và mỗi 3 năm được tăng 1 ngày
- Fairly and clearly overtime compensation scheme/ Chính sách chi trả tăng ca rõ ràng và công bằng
- Uniform, staff meals, fixed- shuttle bus are provided / Được cung cấp đồng phục, suất ăn trong ca và xe đưa đón cho một số ca.

Cập nhật gần nhất lúc: 2026-07-06 18:40:02