The Sous Chef will assist the Executive Chef in managing Associate's Restaurant operations, ensuring the highest standards of food quality, hygiene, and presentation are consistently maintained. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development in a fast-paced restaurant environment.

Manage daily Associate's operations, ensuring timely and efficient food preparation.

Supervise, train, and motivate kitchen staff to maintain high performance and teamwork.

Ensure compliance with food safety, hygiene, and sanitation standards.

Collaborate with the Executive Chef to plan and develop menus that meet the restaurant’s quality and creativity standards.

Plan diverse weekly and monthly menus, featuring dishes from the three regions of Vietnam, ensuring authentic and delicious flavors.

Ensure the menu is thoughtfully curated to provide a diverse and extensive selection of high-quality dishes, offering guests a wide array of choices each day while maintaining excellent taste and presentation standards

Monitor inventory levels and coordinate with suppliers to ensure adequate stock of ingredients.

Maintain kitchen equipment and ensure proper usage and cleanliness.

Assist in managing food costs and minimizing waste to maximize profitability.

The Sous Chef will assist the Executive Chef in managing Associate's Restaurant operations, ensuring the highest standards of food quality, hygiene, and presentation are consistently maintained. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development in a fast-paced restaurant environment.

Manage daily Associate's operations, ensuring timely and efficient food preparation.

Supervise, train, and motivate kitchen staff to maintain high performance and teamwork.

Ensure compliance with food safety, hygiene, and sanitation standards.

Collaborate with the Executive Chef to plan and develop menus that meet the restaurant’s quality and creativity standards.

Plan diverse weekly and monthly menus, featuring dishes from the three regions of Vietnam, ensuring authentic and delicious flavors.

Ensure the menu is thoughtfully curated to provide a diverse and extensive selection of high-quality dishes, offering guests a wide array of choices each day while maintaining excellent taste and presentation standards

Monitor inventory levels and coordinate with suppliers to ensure adequate stock of ingredients.

Maintain kitchen equipment and ensure proper usage and cleanliness.

Assist in managing food costs and minimizing waste to maximize profitability.

Proven experience as a Sous Chef or similar role in a restaurant environment.

Strong knowledge of culinary techniques and kitchen management.

Excellent leadership and communication skills.

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

Knowledge of food safety and hygiene regulations.

Culinary degree or equivalent professional training is preferred.

Proven experience as a Sous Chef or similar role in a restaurant environment.

Strong knowledge of culinary techniques and kitchen management.

Excellent leadership and communication skills.

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

Knowledge of food safety and hygiene regulations.

Culinary degree or equivalent professional training is preferred.