Executive Sous Chef | Bếp Phó Điều Hành

* Role

- The Executive Sous Chef is responsible for assisting the Executive Chef in the overall kitchen operations, including menu planning, food cost control, kitchen team members management, and ensuring high standards of food quality, safety, and hygiene. The Executive Sous Chef plays a crucial leadership role in managing day-to-day kitchen activities and stepping in during the Executive Chef's absence. The Executive Sous Chef reports directly to the Executive Chef.

* Responsibilities

- Assist the Executive Chef in overseeing all kitchen operations.

- Lead, train, and supervise kitchen teams to maintain high culinary standards.

- Ensure food preparation meets company standards for quality, presentation, and safety.

- Monitor food inventory, minimize waste, and ensure proper stock levels.

- Collaborate on menu development, recipe standardization, and food costing.

- Maintain compliance with health, safety, and hygiene regulations (e.g., HACCP standards).

- Coordinate with other departments (e.g., front-of-house, purchasing) to ensure seamless service.