Sous Chef (Western) Hotel Des Arts Saigon

* OBJECTIVE: - Manages daily food preparation, production and implementation of menus which are designed to meet market/ guest needs and fall within budgeted guidelines. - Works in conjunction with service teams to ensure quality product and service to guests. - Maintains Health and safety standards in the kitchen. - Oversees the operation of Social Club kitchen team. * MAIN DUTIES: - Hands on management of the kitchen operations on a day to day basis. - Meet and where possible exceed guest and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as purveying consistent, quality and value for money cuisine. - Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way. - Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines. - Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven. - Work closely with the Restaurant and Bar Manager/ Supervisors to meet food and beverage operational objectives. - Co-ordination of the stewarding team to meet the kitchen’s requirements. - Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson - Ensures the kitchen has a presence in operational meetings and committees - Any other duties assigned by your manager.

- Competitive salary - Service charge - Bonus on holiday + Tet - 13th month salary - 2 days off per week - Uniform, laundry service, duty meal, parking lot will be provided by Hotel. - Outing trip with company - Interesting training courses provided by Hotel and Accor - Other benefits as regulated by Labor Law

- At least 3 years experience at same level in 5* hotel. - Carefully, honest