Sous Chef - Japanese Cuisine | InterContinental Halong Bay Resort at IHG Career

Hạ Long, Quảng Ninh Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

0.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Japanese Cuisine, Kitchen Operations Management, Menu Development, Team Leadership, HACCP, Food Safety, Cost Control, Inventory Management, Sushi, Sashimi, Robata, Teppanyaki, Staff Training, Recipe Standardization, Quality Control, Time Management

Industry

Hospitality

Description

Key Responsibilities Kitchen Operations Assist the Executive Chef in managing daily kitchen operations. Oversee the preparation and presentation of Japanese dishes across all relevant outlets. Ensure smooth operation during breakfast, lunch, dinner, and special events. Monitor mise en place preparation and ensure readiness before service periods. Supervise food production to ensure consistency in taste, quality, and presentation. Maintain high culinary standards and continuously improve food quality. Handle guest feedback related to food quality professionally and promptly. Culinary & Menu Development Contribute ideas for menu creation, seasonal promotions, and specialty Japanese dishes. Develop and standardize recipes, cooking methods, and portion controls. Ensure authenticity while incorporating modern presentation and creativity where appropriate. Stay updated with market trends, premium ingredients, and contemporary Japanese culinary techniques. Team Leadership & Training Lead, supervise, and motivate kitchen colleagues during operations. Conduct on-the-job training for junior chefs and kitchen staff. Ensure team members understand recipes, preparation methods, knife skills, and presentation standards. Assist in performance evaluation and coaching of kitchen colleagues. Promote teamwork, discipline, and positive communication within the kitchen. Hygiene & Safety Ensure compliance with HACCP, food safety, sanitation, and hygiene standards at all times. Monitor cleanliness of kitchen areas, equipment, and storage rooms. Ensure proper handling and storage of seafood, meat, rice, and fresh ingredients to maintain quality and safety. Follow all occupational health and safety procedures. Cost Control & Administration Support inventory management, stock rotation, and monthly stocktaking. Monitor food cost and minimize wastage without compromising quality. Assist in controlling portion sizes and maintaining purchasing standards. Coordinate with Purchasing regarding product quality and supplier issues. Ensure proper maintenance and care of kitchen equipment. Qualifications & Requirements Diploma or certification in Culinary Arts or related field preferred. Minimum 3–5 years of experience in Japanese cuisine within hotels, resorts, or upscale restaurants. Previous experience as Sous Chef or Junior Sous Chef preferred. Strong understanding of traditional and contemporary Japanese cuisine, including sushi, sashimi, robata, or teppanyaki is an advantage. Excellent leadership and team management skills. Ability to work efficiently under pressure in a fast-paced environment. Strong organizational and time management abilities. Knowledge of food safety, HACCP, and kitchen hygiene standards. Good communication skills; basic English is an advantage. Passion for culinary excellence and continuous improvement. Competencies Leadership & Teamwork Creativity & Innovation Attention to Detail Guest-Oriented Mindset Problem Solving Time Management Adaptability & Flexibility

Responsibilities

Assist the Executive Chef in managing daily kitchen operations and overseeing the preparation of authentic Japanese dishes. Lead and train kitchen staff while ensuring strict adherence to food safety, hygiene, and cost control standards.