Sous Chef at Accor

, Kiên Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

08 Oct, 26

Salary

0.0

Posted On

10 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Planning, Food Preparation, Quality Control, Food Safety, Hygiene Regulations, Inventory Management, Food Costing, Staff Training, Leadership, Culinary Techniques, Food Presentation, Multitasking, English Communication, Recipe Development, Vietnamese Cuisine

Industry

Hospitality

Description

Company Description Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury. Job Description We are seeking a talented and experienced Sous Chef to join our culinary team in the beautiful island of Phu Quoc, Vietnam. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and service excellence. Assist the Executive Chef in managing daily kitchen operations, including menu planning, food preparation, and quality control Delegate tasks to kitchen staff and provide guidance and training to ensure efficient operations Collaborate with the Executive Chef to develop new menu items and improve existing recipes Oversee food presentation and portion control to maintain consistency and quality Ensure compliance with food safety and hygiene regulations Manage inventory, place orders, and control food costs Participate in menu costing and pricing strategies Assist in recruiting, training, and developing kitchen staff Step in for the Executive Chef when necessary, demonstrating strong leadership skills Contribute to creating a positive and collaborative kitchen environment Qualifications Culinary school diploma or equivalent qualification in culinary arts Minimum of 3 years' experience in a similar role, preferably in a high-volume restaurant or hotel kitchen Strong leadership and team management skills with the ability to motivate and mentor staff Excellent culinary techniques and food presentation skills In-depth knowledge of various cuisines and current food trends Proficiency in menu development, food costing, and inventory management Thorough understanding of food safety and hygiene regulations Strong organisational skills with the ability to multitask in a fast-paced environment Excellent communication skills in English, both verbal and written Creativity and innovation in developing new recipes and menu items Ability to work flexible hours, including evenings, weekends, and holidays Certification from a reputable culinary school would be advantageous Familiarity with Vietnamese cuisine would be a plus Additional Information What awaits you... The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand. The ability to challenge the norm and work in an environment that is both creative and rewarding. Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity. A competitive package and plenty of development opportunities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef serves as the second-in-command, assisting the Executive Chef in managing daily kitchen operations, menu planning, and quality control. They are responsible for delegating tasks, training staff, and ensuring strict compliance with food safety and hygiene regulations.