Executive Sous Chef (Local Candidate Only)/ Bếp Phó Điều Hành ( Người Việt)

1. Kitchen Operations Management

• Oversee daily kitchen operations and ensure smooth workflow.
• Train, guide, and supervise staff; set performance standards and monitor results.
• Review staffing levels to meet service, operational, and cost requirements.
• Maintain an open-door policy and address employee concerns promptly.
• Supervise chefs and food preparation staff; demonstrate new techniques and equipment when needed.

2. Operational Planning & Control

• Develop and implement procedures for purchasing and receiving.
• Set performance, budget, and team objectives.
• Ensure all staff understand and follow safety procedures.
• Manage departmental costs, including food, supplies, and equipment.
• Support the budgeting process for the department.

3. Food Quality & Standards

• Assist in menu development and food presentation standards.
• Monitor quality of ingredients and cooked products.
• Ensure proper purchasing, receiving, and storage of food items.

4. Customer Service Excellence

• Support staff in understanding guest needs through guidance and coaching.
• Ensure daily operations meet quality standards and guest expectations.
• Interact with guests for feedback and resolve complaints effectively.
• Empower staff to deliver excellent service and provide ongoing training.

5. Human Resources Management

• Identify training needs and coach staff to improve skills.
• Ensure fair treatment of employees and oversee performance evaluations.
• Monitor service behavior and provide feedback.
• Manage disciplinary procedures in accordance with SOPs/LSOPs.
• Perform additional tasks as assigned by the Executive Chef or Hotel Management.

• College/University degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 2 years of experience as an Executive Sous Chef in 5-star hotels.
• Strong knowledge of international cuisines, cooking techniques, and kitchen management.
• Skilled in menu development, food cost control, and operational planning.
• Excellent leadership, communication, and conflict-resolution abilities.
• Able to work under pressure in a fast-paced, high-standard environment.
• Creative, detail-oriented, and passionate about delivering exceptional guest experiences.
• Strong knowledge of food safety.