Vietnam - Sous/head Chef - Beach Resort

7 months ago

Ho Chi Minh City, Vietnam Nextstep International Full time

**Vietnam**: Head Chef (Resort)

**Open to**: Locals, ex-pats (in-country), international applicants
Our client, a leading name in Vietnam's hospitality sector, is looking for a Sous or Deputy Chef who is ready to take a step up and support their operations as Head Chef on one of Vietnam's most beautiful islands.

**Benefits & Salary**:
$1250 to $1500 (net), to be reviewed after initial probation.
Health insurance
Accommodation provided.
Food and Beverage account provided
Flight ticket allowance of 20 million Vietnam Dong once per year Responsibilities
The Head Chef is responsible for the operation of all the kitchens and the delivery of the highest standard of food quality and ensures that all food in the resort, whether cooked or uncooked, is consistent in terms of quality, taste, and presentation as set by him.
Develop and maintain SOPs for the department
Oversee culinary processes, plan menus, and design recipes to ensure consistent quality and profitability
Liaise with other departments (Engineering, HODs, purchasing, stewarding) to monitor food quality, plan and discuss operational challenges, ensure equipment repair and maintenance, and control inventory
Provide creative culinary ideas to enhance the hotel's image and reputation
Monitor and analyze competitive menus and culinary trends
Attend meetings and disseminate relevant information to related teams
Report challenges and irregularities to upper management
Support the Restaurant & Bar Manager/General Manager in driving food & beverage concepts
Assign prices for food items on daily menus to achieve net profit
Adhere to food hygiene and safe food handling practices
Maintain kitchen cleanliness and hygiene standards
Develop procedures for tracking and controlling departmental costs, purchasing, and stock control
Manage staff training and development, create a sense of equality and fairness to colleagues
Prepare work and annual leave schedules within budget and guidelines Preferred Qualifications
Certificate in Commercial cookery or equivalent (adequate experience also accepted)
minimum 4 years experience
Previous experience as Sous/Deputy Chef preferred Preferred Skills:
Experienced with Western cuisine
Experienced with Vietnamese cuisine (Vietnamese can be taught if not)
Excellent communication, presentation, and project management skills
Strong attention to detail.
Promotes teamwork and can delegate.

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