Sous Chef - Six Senses Con Dao

Responsibities:

• Prepares and cooks a wide range of food items—meat, seafood, poultry, vegetables—using various methods such as grilling, frying, sautéing, and broiling. 
• Ensures consistency in portion sizes, presentation, and taste by following recipes and quality standards.
• Maintains proper stock levels at workstations for smooth service. 
• Checks the quality of incoming ingredients and ensures all products meet purchasing standards. Adheres strictly to hygiene, safety, and fire regulations.
• Supports all kitchen sections as needed due to business demands or staffing gaps. 
• Minimizes equipment breakage and ensures kitchen tools are well-maintained. Takes full responsibility for the quality of dishes served.
• Trains and supervises hosts, conducts performance appraisals, and ensures all colleagues understand resort policies. 
• Works closely with other departments and attends scheduled meetings.
• Assists with menu development and standard recipe creation to ensure food cost targets are met while exceeding guest expectations. 
• Records guest feedback and reports issues to the Executive Chef or Executive Sous Chef. 
• Stays adaptable and supports evolving kitchen and resort needs.

Requirements:

• Diploma of college or university completion and achievements of food and beverage / hotel management.
• Any courses relating to food preparation or the culinary arts.
• Two years or more of kitchen experience. Kitchen experience is essential.
• Advanced MS Office and Outlook platforms.
• Cutting, Cooking, and Plating Skills.
• Operations of sections, hotel policies regarding food and beverage operations. In addition first aid is preferred.
• Familiar with food and hygiene codes, policies and procedures.
• Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.
• Very good command over written and spoken English.
• Excellent attitude under pressure, and after long hours.

This position is open for Vietnamese candidates only!