Executive Sous Chef at IHG Career

, , Vietnam -

Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

0.0

Posted On

10 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership, Communication, Team Management, Food Safety, Hygiene, HACCP, Kitchen Operations, Menu Planning, Recipe Development, Food Costing, Inventory Control, Cost Control, Training, Performance Management, SOP Development

Industry

Hospitality

Description

Vision & Brand Commitment As Executive Sous Chef, I fully embrace the vision of Six Senses to help people reconnect with themselves, others, and the world around them. Guided by our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsibility, playfulness, and pioneering wellness, I am committed to delivering exceptional guest journeys while developing hosts to become the very best versions of themselves. Sustainability Commitment Sustainability remains at the core of Six Senses operations. I will ensure compliance with all environmental and social responsibility directives, including waste reduction, elimination of single-use plastics, responsible sourcing, and adherence to Sustainability Guidelines. Out of the Ordinary Experiences I will deliver “Out of the Ordinary” experiences that inspire, delight, and create meaningful stories. By blending innovation, surprise, authenticity, and thoughtful details, every guest interaction will be transformed into a memorable wellness journey. Key responsibilities include: * Support the Executive Chef in managing and overseeing all kitchen operations to ensure high standards of food quality, presentation, hygiene, and consistency. * Lead and supervise daily kitchen operations, ensuring smooth workflow and efficient service delivery across all outlets. * Assist in menu planning, recipe development, food costing, and standardization to ensure quality, creativity, and cost control. * Ensure compliance with food safety, hygiene, sanitation, and health & safety standards (HACCP, local regulations, and brand standards). * Monitor food preparation, cooking methods, portion control, and presentation to maintain consistent quality. * Manage kitchen manpower planning, duty rosters, training, and performance management. * Supervise inventory control, ordering, receiving, and storage of food supplies to minimize waste and control costs. * Coordinate closely with F&B, Purchasing, Stewarding, and Engineering to ensure smooth operations. * Handle guest feedback, special dietary requests, and complaints professionally, ensuring effective service recovery. * Conduct daily kitchen briefings and ongoing training to develop culinary skills and service standards. * Assist in developing and implementing SOPs, hygiene procedures, and quality standards. * Act as Executive Chef in his/her absence, ensuring uninterrupted kitchen operations. * Ensure Six Senses standards, brand values, and sustainability practices are fully implemented. * Perform other duties as assigned by Management Responsible Business & Compliance All operations will be conducted ethically, transparently, and in compliance with local laws and company policies. I will ensure a safe and secure environment for guests, hosts, and assets while maintaining positive relationships with local communities and stakeholders. Skills & Experience The role requires: * Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management, or related fields. * Minimum 5–7 years of culinary experience, including 2–3 years in a Sous Chef / Executive Sous Chef role at luxury hotels or high-end restaurants. * Strong culinary expertise across multiple cuisines and food production areas. * Excellent leadership, communication, and team management skills. * Solid knowledge of food safety, hygiene, HACCP, and kitchen operations standards. * Good command of spoken and written English. * Strong organizational, planning, and cost-control skills. * Passion for culinary excellence, creativity, and attention to detail. I maintain a thorough understanding of Six Senses brand standards, operational guidelines, and service philosophy. Who we are Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness. Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand’s vision: to reawaken people’s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them. You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures, and meaningful experiences. It’s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us. Let the journey begin. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Responsibilities

The Executive Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring high standards of food quality, presentation, and consistency across all outlets. Key duties involve leading daily operations, assisting with menu planning and cost control, managing manpower, and ensuring compliance with all safety and brand standards.