Sous Chef

Key Responsibilities:

• Assist the Executive Chef in overseeing daily kitchen operations, ensuring food quality, presentation, and hygiene meet 5- star standards.
• Support menu planning, staff scheduling, and kitchen organization while fostering a positive, team- oriented environment.
• Ensure compliance with hotel safety standards.
• Supervise and train kitchen staff, manage food preparation and service for all outlets, and maintain cost control and efficiency.

Qualifications & Requirements:

• Minimum 2–3 years of experience as Sous Chef or Senior Chef de Partie in a 4–5- star hotel & resort
• Strong understanding of hygiene, food safety, and cost control
• Excellent communication and team management skills
• Strong leadership, creativity, and knowledge of international cuisine

Competitive salary & management benefits
Insurance & housing/transport allowance (if applicable)
2 days off per week
Annual leave & performance bonus
Career growth within the brand
Full Salary during probation
Social Insurance on full salary
Support service charge allowance during pre- opening

Cập nhật gần nhất lúc: 2025-11-01 18:15:04