Sous Chef/ Bếp phó

Accor Hotels; London; On-site; GBP 30,000 - 50,000; Full time

Job summary

An established industry player is looking for a talented Sous Chef to join their dynamic kitchen team. In this role, you will assist in managing kitchen operations, ensuring high standards of food preparation and presentation. You will collaborate closely with the Executive Chef to develop menus and maintain food safety regulations. This position offers the opportunity to lead a team in a fast-paced environment while contributing to the culinary excellence of the establishment. If you are passionate about food and thrive in a collaborative setting, this is the perfect opportunity for you.

Qualifications

• 5+ years of experience in a similar role, preferably in a hotel or resort.
• Excellent knowledge of food safety and hygiene regulations.

Responsibilities

• Assist Executive Chef in managing kitchen operations and staff.
• Develop and update menus, managing food and labor costs.

Skills

Food Safety Regulations

Menu Planning

Leadership Skills

Communication Skills

Teamwork

Time Management

Education

Diploma or Degree in Culinary Arts

Job description

Company Description

•Mövenpick Resort Phan Thiet is located in a prime location on Hon Gio street, Phan Thiet city, Binh Thuan province. The resort is located near the romantic beach, with a long stretch of fine white sand and emerald green sea water, bringing visitors beautiful natural scenery and fresh, cool atmosphere.

Job Description

Job Summary:

We are seeking a talented and experienced Sous Chef to assist in managing the kitchen operations at Movenpick Phan Thiet. The successful candidate will work closely with the Executive Chef and be responsible for overseeing the preparation, cooking and presentation of dishes in accordance with established recipes and specifications.

The Sous Chef will be responsible for managing the kitchen team, ensuring that all food safety and hygiene standards are maintained, ordering and stock management, menu planning, and cost control. The Sous Chef will also be expected to provide support and guidance to kitchen staff and ensure that all dishes are prepared to the company's high standards.

Key Responsibilities:

- Assisting the Executive Chef in managing the kitchen operations

- Developing and updating menus in consultation with the Executive Chef

- Managing food and labour costs to ensure financial targets are achieved

- Maintaining food safety and hygiene standards in line with company policies

- Managing the kitchen staff, including recruitment and training

- Taking part in the preparation, cooking and presentation of dishes

- Ensuring that all dishes are prepared to the company's high standards

- Managing order and stock levels

- Liaising with other departments as required

- Ensuring that the kitchen and equipment are maintained in a safe and sanitary condition

- Any other duties assigned by the Head Chef or management

Qualifications

- Diploma or Degree in Culinary Arts

- At least 5 years of experience in a similar role, preferably in a hotel or resort environment

- Excellent knowledge of food safety and hygiene regulations

- Knowledge of menu planning and food costing

- Excellent leadership, communication, and teamwork skills

- Ability to work under pressure in a fast-paced environment

- Excellent time management and organizational skills

- Must be a team player with a positive attitude

- Must be available to work flexible hours including weekends and holidays

- Fluent in English and Vietnamese, both written and spoken