2 772 Chef jobs in Vietnam
BBQ chef (Sous Chef)
Posted 15 days ago
Job Viewed
Job Description
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The BBQ chef (Sous Chef) will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the BBQ chef (Sous Chef), you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A BBQ chef (Sous Chef), serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High School graduate or above.
+ 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
+ At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
+ Possess a valid health certificate.
+ Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
+ Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
+ Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
+ A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
+ A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
+ Able to work with and consume all products and ingredients.
+ Able to convert recipes and follow them through.
+ Proficient in Microsoft Word and Excel.
+ Able to set priorities and complete tasks in a timely manner.
+ Work well in stress situations, remain calm under pressure and able to solve problems.
+ Excellent leadership skills.
+ Knowledgeable in HACCP.
+ Technical education in hospitality or culinary school preferred.
+ Good command in English, both verbal and written to meet business needs, preferred.
+ Work experience in similar capacity with international chain hotels preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _BBQ chef (Sous Chef)_
**Location:** _null_
**Requisition ID:** _HOT0BZOG_
**EOE/AA/Disabled/Veterans**
Head Chef / Executive Sous Chef
Posted 3 days ago
Job Viewed
Job Description
As the Head Chef/Executive Sous Chef, you will be responsible for menu planning and development, ensuring a creative and appealing offering that aligns with the establishment's concept and seasonal availability. You will oversee all kitchen operations, including food preparation, cooking, and plating, ensuring consistency and excellence in every dish. This includes managing inventory, controlling food costs, ordering supplies, and maintaining relationships with vendors. A significant part of your role will involve leading, training, and motivating the kitchen brigade, fostering a positive and collaborative work environment. You will also ensure strict adherence to health, safety, and sanitation regulations.
We are looking for an individual with a refined palate, impeccable culinary technique, and a strong creative flair. The ideal candidate will possess excellent organizational and time-management skills, with the ability to thrive in a fast-paced, high-pressure environment. Proven experience in a senior culinary role within a reputable restaurant, hotel, or catering service is essential. You should have a passion for sourcing high-quality ingredients and a commitment to sustainable practices. Strong leadership qualities, effective communication skills, and the ability to inspire a team are paramount. You will be instrumental in elevating the dining experience for our guests.
Qualifications:
- Culinary degree or equivalent professional training from a recognized institution.
- Minimum of 5-7 years of progressive experience in high-volume culinary environments, with at least 2-3 years in a Head Chef or Executive Sous Chef role.
- Extensive knowledge of international and Vietnamese cuisines, with expertise in menu development and costing.
- Proven ability to manage kitchen operations efficiently, including staff, inventory, and budgets.
- Strong leadership, team management, and training skills.
- Excellent understanding of food safety, sanitation, and hygiene standards (HACCP knowledge preferred).
- Creative and innovative approach to food preparation and presentation.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Exceptional problem-solving and decision-making skills under pressure.
- A genuine passion for food and creating memorable dining experiences.
Head Chef / Executive Sous Chef
Posted 14 days ago
Job Viewed
Job Description
Responsibilities:
- Develop innovative and appealing menus that reflect seasonal ingredients and current culinary trends, while aligning with the establishment's brand and target clientele.
- Oversee the planning and execution of all culinary offerings, ensuring consistency in quality, taste, and presentation across all dishes.
- Lead, train, and mentor kitchen staff, fostering a collaborative and high-performing team environment.
- Manage food costs effectively by implementing inventory control, minimizing waste, and negotiating with suppliers.
- Ensure strict adherence to all food safety and sanitation regulations (HACCP, local health codes).
- Maintain impeccable standards of cleanliness and organization within the kitchen and storage areas.
- Collaborate with management to develop strategic culinary initiatives and promotions.
- Source high-quality ingredients from reliable suppliers, building strong relationships.
- Plan and execute special event menus and catering requirements.
- Stay abreast of the latest culinary techniques, equipment, and industry best practices.
- Manage kitchen schedules, staffing levels, and optimize workflow for maximum efficiency.
- Conduct regular performance reviews and provide constructive feedback to kitchen staff.
- Culinary degree or equivalent professional certification from a recognized institution.
- Minimum of 7 years of progressive experience in high-volume culinary environments, with at least 3 years in a Head Chef or Executive Sous Chef role.
- Proven expertise in menu development, food costing, and inventory management.
- Exceptional leadership, team management, and motivational skills.
- In-depth knowledge of diverse cuisines, cooking techniques, and presentation styles.
- Strong understanding of food safety regulations and best practices.
- Excellent organizational and time management skills.
- Creative flair and a passion for delivering outstanding culinary experiences.
- Ability to work independently and make strategic decisions in a remote capacity.
- Proficiency in kitchen management software is a plus.
Sous Chef
Posted today
Job Viewed
Job Description
Hạn nộp: 30/09/2025 Mức lương: triệu
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Thị Xã Thủ Dầu Một - Bình Dương
Giờ làm việc
Làm theo ca
Loại hình
Khách sạn/ Khu căn hộ Resort/ Khu Du lịch Nhà hàng/ Bar/ Pub
Ngành nghề
Bếp
Vị trí
Outlet Manager
Cập nhật
27/09/ :43
MÔ TẢ CÔNG VIỆC
Checking fruit and vegetables and there proper storage in fridges
Checking for egg and noodle station breakfast
Checking of fresh seafood for BBQ and Buffet
Checking of Pasta station for Dinner Buffet
Checking of garnishes for a la carte
Checking of fruits and vegetables for buffet
Checking of preparation of salads for buffet
Checking of salads and sandwiches for a la carte
Preparation of pasta dishes for a la carte
Preparation of all hot a la carte items
Collecting of store items
Checking and replenishing of hot and cold buffet items
Set up and presentation of seafood display
Grilling and presentation of seafood on guest request
Preparation and presentation of all cold and hot dishes for buffet
Preparation of sauces and soups for a la carte and buffet
Preparation of bar snacks
Preparation of daily kitchen transfers
Preparation of weekly staff duty roster
Ordering of store and market list items
Control of food spoilage and wastage
Performs related duties and special projects as assigned
Ensured Kitchen cleanliness, sanitation and hygiene and inspects physical aspects of all kitchen areas, cold rooms and equipment.
Ensured overall operational efficiency at assigned F&B Outlet's
Established and maintained effective employee relations in the kitchen
Oversee the cooking, preparation and presentation in cooking
Well-groomed, neat and tidy at work
Strictly comply the Hotel regulation and Employee Handbook
Implement Department Head's instruction and assignment.
Follow communication lines and report lines.
Maintain Hotel standards of service quality and performance standards
Believe in teamwork, cooperate with colleagues
Any additional tasks requested by his/ her HOD
QUYỀN LỢI ĐƯỢC HƯỞNG
- Lương và phúc lợi;
- Môi trường làm việc năng động, chuyên nghiệp;
- Hưởng các chế độ, quyền lợi theo luật Lao động quy định và theo Quy chế của công ty; có BHXH, BHYT, BHTN
YÊU CẦU CÔNG VIỆC
- Good physical and mental health
- Male or female
- Personal hygiene
- Understanding of food cost budget
- Overall food knowledge in Western Kitchen
YÊU CẦU HỒ SƠ
Please send your CV or contact to phone no Mr. Tal
Sous Chef
Posted today
Job Viewed
Job Description
Sous Chef (Spanish Cuisine)
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen.
What will I be doing?
As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Use appropriately all equipment, tools and machines.
- Focus on constant improvement of training manuals and SOPs.
- Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Work on offsite events when requested.
- Complete tasks and jobs outside of the kitchen area.
- Assist in inventory taking.
- Knowledgeable of hotel's occupancy, events, forecasts and achievements.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests' requests.
- Learn and adapt to changes.
- Be receptive to constructive feedback.
- Purchase for and control production.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Report to the Executive Chef on any issues and take appropriate action.
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
- Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
- Exercise maximum control on wastage to achieve optimum profitability.
- Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
- Prepare the necessary work orders for the Engineering department.
- Ensure that recipes and costings are established and updated.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Select team members who display qualities and attributes that reflect department standards.
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
- Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
- Review all timesheets to ensure that team members' work times and meal breaks are accurate.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
- Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- Carry out any other reasonable duties and responsibilities as assigned.
What are we looking for?
A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- High School graduate or above.
- 5 years as cook in a Spanish / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
- At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
- Possess a valid health certificate.
- Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
- Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
- Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
- A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
- A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
- Able to work with and consume all products and ingredients.
- Able to convert recipes and follow them through.
- Proficient in Microsoft Word and Excel.
- Able to set priorities and complete tasks in a timely manner.
- Work well in stress situations, remain calm under pressure and able to solve problems.
- Excellent leadership skills.
- Knowledgeable in HACCP.
- Technical education in hospitality or culinary school preferred.
- Good command in English, both verbal and written to meet business needs, preferred.
- Work experience in similar capacity with international chain hotels preferred.
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all
Sous Chef
Posted today
Job Viewed
Job Description
Hạn nộp: 16/10/2025 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận Hải Châu - Đà Nẵng
Giờ làm việc
Làm theo ca
Loại hình
Khách sạn/ Khu căn hộ Resort/ Khu Du lịch
Ngành nghề
Bếp
Vị trí
Trưởng ca/ Giám sát
Cập nhật
28/08/ :27
MÔ TẢ CÔNG VIỆC
- Helps prepare dishes in line with activity and consumption forecasts
- Prepares dishes and/or supervises preparation
- In conjunction with the Executive Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing, etc
- In conjunction with the Executive Chef and F&B Manager, helps prepare the menus and à la carte choices
- Updates the cooking instructions and ensures they are duly applied
- Ensures respect for the maximum waiting times defined by the brand, and checks the presentation, quality, and temperature of dishes
- Develops team spirit and motivation by creating a good working atmosphere
- Organises the welcome and integration of new employees
- Runs basic and advanced training for team members
- Helps prepare the work schedules in line with activity forecasts
- Prepares the training plan together with the Executive Chef and tracks implementation
- Ensures that the equipment and appliances are used correctly in line with safety instructions
- Ensures the respect and due application of the rules of hygiene (HACCP standards etc)
- Helps the Executive Chef prepare an action plan following the hygiene analysis results and tracks implementation
- Checks that employees' uniforms are clean and in good condition
- Applies and ensures the application of the hotel's security regulations (in case of fire etc)
- Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)
QUYỀN LỢI ĐƯỢC HƯỞNG
Candidates will be provied the job details during the interview.
YÊU CẦU CÔNG VIỆC
- Guest oriented
- Entrepreneur
- Attention to cleanliness and hygiene
- Leadership
- A thorough and organized approach
- Ability to adapt
- Good training and knowledge transfer skills
- Ability to work under pressure
- Responsive
- Creative and innovative
YÊU CẦU HỒ SƠ
CV or Resume
Sous chef
Posted today
Job Viewed
Job Description
Additional Information
Job Number
Job CategoryFood and Beverage & Culinary
LocationDanang Marriott Resort & Spa Non Nuoc Beach Villas, 23 Truong Sa Street, Da Nang, Viet Nam, Viet Nam, 55000
ScheduleFull Time
Located Remotely?N
Position Type Non-Management
POSITION SUMMARY
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
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About the latest Chef Jobs in Vietnam !
Sous Chef
Posted today
Job Viewed
Job Description
Hạn nộp: 30/09/2025 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Huyện Phú Quốc - Kiên Giang
Giờ làm việc
Làm theo ca
Loại hình
Khách sạn/ Khu căn hộ Resort/ Khu Du lịch
Ngành nghề
Bếp
Vị trí
Trưởng ca/ Giám sát
Cập nhật
21/08/ :11
MÔ TẢ CÔNG VIỆC
To assist the Chef De Cuisine / Executive Sous Chef in the daily operation and any activities in the kitchen. You will require good leadership skills, exceptional organizational and administrative skills. Also, you will be involved in stock & cost control, staff training, kitchen maintenance and achieving outlet financial target.
Hỗ trợ Bếp trưởng/Tổng bếp trưởng điều hành trong các công việc hàng ngày và bất kỳ hoạt động nào trong nhà bếp. Bạn được yêu cầu có kỹ năng lãnh đạo tốt, kỹ năng tổ chức và đặc biệt là kỹ năng quản lý. Ngoài ra, bạn sẽ tham gia vào việc kiểm soát kho hàng và chi phí, đào tạo nhân viên, bảo trì nhà bếp nhắm đạt được mục tiêu tài chính.
QUYỀN LỢI ĐƯỢC HƯỞNG
- LEAVE - NGÀY NGHỈ
2 day - off per week/Hưởng 2 ngày nghỉ/tuần.
At least 12 Annual Leave per year/Ít nhất 12 ngày phép/năm.
- ALLOWANCE - TRỢ CẤP
Service charge/Thưởng phí phục vụ hàng tháng.
Relocation allowance/Trợ cấp chi phí di chuyển nhận việc.
Home leave allowance/Trợ cấp thăm nhà.
Rest & Relaxation allowance (depends on job band)/Trợ cấp nghỉ dưỡng (tùy cấp bậc).
- INSURANCE - BẢO HIỂM
24/7 Insurance provided by the Resort from start date/Được Khu nghỉ dưỡng mua bảo hiểm tai nạn 24/7 từ ngày đầu nhận việc.
CompulsoryInsurance by Law/Được đóng các loại bảo hiểm bắt buộc theo quy định nhà nước.
- OTHER BENEFITS - CÁC PHÚC LỢI KHÁC
Accommodation at Staffhouse, meal, bus to work (free)/Được cung cấp phòng ở tại Nhà nhân viên, bữa ăn, xe đưa đón đi làm (miễn phí).
Birthday voucher and celebration/Được tổ chức sinh nhật và phiếu quà tặng.
Discount on resort service, IHG employee rate/Được hưởng giảm giá sử dụng dịch vụ tại resort, đặt phòng giá nhân viên IHG.
YÊU CẦU CÔNG VIỆC
1. Education/ Giáo dục:
Diploma or Vocational Certificate in Culinary Skills or related field.
Văn bằng hoặc Chứng chỉ nghề về Kỹ năng Ẩm thực hoặc lĩnh vực liên quan.
- Service years in the field/ Kinh nghiệm làm việc trong ngành:
Minimum 07 years' experience in five-star hotel and at least 1 year in a senior management role.
Ít nhất 7 năm kinh nghiệm trong các khách sạn 5 sao và ít nhất 1 năm kinh nghiệm trong vai trò quản lý cấp cao.
3. Knowledge and skills/ Kiến thức và kỹ năng:
Must be able to read and write to facilitate the communication process.
Phải có khả năng đọc và viết để thuận tiện cho quá trình giao tiếp.
Computer and Microsoft Office skills.
Kỹ năng máy tính và soạn thảo văn bản.
Solid communication & training skills.
Kỹ năng giao tiếp và đào tạo vững chắc.
Menu compilation skills.
Kỹ năng thiết lập thực đơn.
Food cost of the kitchen.
Hiểu về giá trị thực phẩm của nhà bếp.
Budget of the kitchen.
Ngân sách của nhà bếp.
Competitor / best practice knowledge.
Kiến thức về đối thủ cạnh tranh và thực hành chuyên nghiệp.
Working with multi-cultural teams.
Làm việc với đội nhóm đa văn hóa.
Be aware of all Health, Safety and Fire regulations and to abide by their terms.
Nhận thức được tất cả các quy định về Sức khỏe, An toàn lao động và Phòng cháy và tuân thủ các điều khoản.
Maintain high standards of personal hygiene at all times.
Luôn duy trì các tiêu chuẩn cao về vệ sinh cá nhân.
Demonstrate proper and safe usage of all kitchen equipment.
Thể hiện việc sử dụng đúng cách và an toàn tất cả các thiết bị nhà bếp.
Ensure that full uniform is worn at all times.
Đảm bảo luôn tuân thủ mặc đồng phục đầy đủ.
Support and adhere to the equal opportunities policy of the company.
Hỗ trợ và tuân thủ chính sách cơ hội bình đẳng của công ty.
4. Language/ Ngoại ngữ:
Good comprehension of the English language.
Trình độ Tiếng Anh khá.
5. Preferred (if required)/ Ưu tiên (nếu có):
Experiences in international known 5-star hotel chains.
Kinh nghiệm làm việc trong chuỗi các khách sạn 5 sao.
YÊU CẦU HỒ SƠ
Anh/chị vui lòng liên hệ vào giờ hành chính từ 8:00 đến 17:30 vào thứ Hai - thứ Sáu.
Số điện thoại: Phòng Nhân sự).
Sous Chef
Posted today
Job Viewed
Job Description
Sous Chef (Bếp Phó) – Phụ trách đồ Việt Nam
Hạn nộp: 30/10/2025 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận Cầu Giấy - Hà Nội
Giờ làm việc
Làm theo ca
Loại hình
Khách sạn/ Khu căn hộ Nhà hàng/ Bar/ Pub
Ngành nghề
Bếp
Vị trí
Trưởng ca
Cập nhật
09/09/ :50
MÔ TẢ CÔNG VIỆC
Vị trí Sous Chef (Bếp Phó) là một vai trò quan trọng trong bộ phận bếp, điều hành hoạt động của nhà bếp. Mô tả công việc chi tiết của Junior Sous Chef bao gồm:
1. Hỗ trợ Bếp Trưởng:
- Giám sát và điều phối các hoạt động trong bếp, đảm bảo quy trình làm việc diễn ra suôn sẻ.
- Hỗ trợ Bếp Trưởng trong việc lập kế hoạch thực đơn, quản lý nguyên vật liệu và kiểm soát chi phí.
- Thay mặt Bếp Trưởng khi vắng mặt, đảm bảo công việc bếp không bị gián đoạn.
2. Quản lý nhân viên:
- Phân công công việc cho nhân viên bếp, hướng dẫn và đào tạo các kỹ năng nấu nướng cần thiết.
- Đánh giá hiệu suất làm việc của nhân viên, đưa ra phản hồi và hỗ trợ phát triển chuyên môn.
3. Đảm bảo chất lượng món ăn:
- Giám sát quá trình chế biến món ăn, đảm bảo chất lượng, hương vị và hình thức đạt tiêu chuẩn.
- Thử món ăn và đưa ra đánh giá, góp ý để cải thiện chất lượng.
4. Quản lý vệ sinh an toàn thực phẩm:
- Đảm bảo khu vực bếp luôn sạch sẽ, ngăn nắp và tuân thủ các quy định về vệ sinh an toàn thực phẩm.
- Kiểm tra định kỳ các thiết bị, dụng cụ nhà bếp, đảm bảo chúng hoạt động tốt và an toàn.
Các công việc khác:
- Phối hợp với các bộ phận khác trong nhà hàng, như phục vụ, để đảm bảo sự hài lòng của khách hàng.
- Tham gia vào quá trình tuyển dụng, đào tạo nhân viên mới.
- Đề xuất các giải pháp cải tiến để nâng cao hiệu quả hoạt động của bếp
QUYỀN LỢI ĐƯỢC HƯỞNG
- Lương thỏa thuận cao, service charge
- Bữa ăn theo ca, gửi xe miễn phí
- Làm việc trong môi trường thân thiện, chuyên nghiệp
- Chế độ nghỉ phép năm, Bảo hiểm theo quy định của Pháp luật
- Các chế độ khác theo quy định của công ty
YÊU CẦU CÔNG VIỆC
- Chuyên về đồ Á, đặc biệt là đồ Việt Nam
- Tiếng Anh giao tiếp cơ bản, biết tiếng Hàn là lợi thế.
- Có kinh nghiệm làm việc trong ngành nhà hàng, khách sạn 4-5 sao là lợi thế
- Trung thực, siêng năng, cẩn thận, và có tinh thần trách nhiệm.
- Có khả năng làm việc độc lập và làm việc nhóm.
- Có sức khỏe tốt, có thể làm việc dưới áp lực cao.
- Có kiến thức cơ bản về an toàn thực phẩm và vệ sinh bếp.
YÊU CẦU HỒ SƠ
Mọi chi tiết liên hệ sdt và gửi CV về địa chỉ email dưới phần bình luận
Đính kèm chứng chỉ liên quan
Sous Chef
Posted today
Job Viewed
Job Description
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen.
What will I be doing?
As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Use appropriately all equipment, tools and machines.
- Focus on constant improvement of training manuals and SOPs.
- Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Work on offsite events when requested.
- Complete tasks and jobs outside of the kitchen area.
- Assist in inventory taking.
- Knowledgeable of hotel's occupancy, events, forecasts and achievements.
- Prepare menus as requested, in a timely fashion.
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Effectively respond to guests' requests.
- Learn and adapt to changes.
- Be receptive to constructive feedback.
- Purchase for and control production.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Report to the Executive Chef on any issues and take appropriate action.
- Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
- Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
- Exercise maximum control on wastage to achieve optimum profitability.
- Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
- Prepare the necessary work orders for the Engineering department.
- Ensure that recipes and costings are established and updated.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Select team members who display qualities and attributes that reflect department standards.
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
- Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
- Review all timesheets to ensure that team members' work times and meal breaks are accurate.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
- Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- Carry out any other reasonable duties and responsibilities as assigned.
What are we looking for?
A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- High School graduate or above.
- 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
- At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
- Possess a valid health certificate.
- Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
- Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
- Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
- A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
- A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
- Able to work with and consume all products and ingredients.
- Able to convert recipes and follow them through.
- Proficient in Microsoft Word and Excel.
- Able to set priorities and complete tasks in a timely manner.
- Work well in stress situations, remain calm under pressure and able to solve problems.
- Excellent leadership skills.
- Knowledgeable in HACCP.
- Technical education in hospitality or culinary school preferred.
- Good command in English, both verbal and written to meet business needs, preferred.
- Work experience in similar capacity with international chain hotels preferred.
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all
Work Locations
La Festa Phu Quoc, Curio Collection by Hilton
Schedule
Full-time
Brand
Curio Collection by Hilton
Job
Culinary