Executive Sous Chef | Bếp Phó

JOB SUMMARY
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
JOB SPECIFIC TASKS
Assisting in Leading Kitchen Operations for Property
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Ensures property policies are administered fairly and consistently.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Provides direction for all day- to- day operations.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Demonstrate new cooking techniques and equipment to staff.
• Serving as a role model to demonstrate appropriate behaviors.
• Understands employee positions well enough to perform duties in employees&039; absence or determine appropriate replacement to fill gaps.
Setting and Maintaining Goals for Culinary Function and Activities
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Knows and implements the brand&039;s safety standards.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Ensuring Culinary Standards and Responsibilities are Met
• Ensures compliance with food handling and sanitation standards.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Recognizes superior quality products, presentations and flavor.
• Maintains purchasing, receiving and food storage standards.
• Follows proper handling and right temperature of all food products.
• Provides direction for menu development.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Ensures employees maintain required food handling and sanitation certifications.
• Determines how food should be presented, and create decorative food displays.
Ensuring Exceptional Customer Service
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Interacts with guests to obtain feedback on product quality and service levels.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on- going training to understand guest expectations.
• Manages day- to- day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Responds to and handles guest problems and complaints.

Education and Experience
• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
• 2- year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area

• Local and International training course
• 02 months of probation with Full salary| Service charge| Social Insurance
• Associate Appreciation Week | Take- care culture
• Attractive remuneration package & 13th month salary
• Duty meal & Uniform provided by hotel
• Annual health check
• Career path in the most respected and prestigious hotel companies in the world
• 05 working days | 02 day- off per week
• Associate special discount for hotel rooms and F&B services at International Marriott properties
• Taxi for late night shift| Free motorbike & car parking
• Baby born gift | Birthday gift| Marriage allowance| Bereavement allowance
• Cross training & Cross exposure & Task force opportunities

Cập nhật gần nhất lúc: 2026-03-26 10:05:03