Sous Chef (Cold kitchen - Mediterranean Open Buffet)

Requirements

• A proactive leader with strong integrity and professionalism
• Someone who thrives in a fast-paced hospitality environment
• A team player who values collaboration and guest satisfaction
• A professional committed to continuous improvement and service excellence

Additional Information

We're looking for an experienced and detail-oriented Sous Chef - Cold kitchen - Mediterranean Open Buffet to join our culinary team in Phu Quoc, Vietnam. In this leadership role, you will oversee all breakfast service operations, ensuring exceptional food quality, efficient kitchen management, and a positive work environment. You will work closely with our Head Chef and kitchen team to deliver outstanding breakfast experiences to our guests while maintaining the highest standards of food safety and presentation. Lead and supervise the breakfast kitchen team, ensuring smooth operations during all service periods Prepare and execute breakfast menu items with precision, maintaining consistent quality and presentation standards Develop and refine breakfast menus, incorporating seasonal ingredients and guest preferences Manage kitchen inventory, monitor food costs, and minimize waste while maintaining profitability Train, mentor, and evaluate kitchen staff, fostering a collaborative and professional work environment Ensure strict adherence to food safety, hygiene, and sanitation protocols at all times Coordinate with front-of-house staff and management to address guest requests and special dietary needs Maintain and organize kitchen equipment, tools, and workstations for optimal efficiency Monitor food quality during service and make real-time adjustments to meet standards Assist in scheduling and managing kitchen staff to meet operational demands Document and report on kitchen performance metrics and areas for improvement Minimum 3 years of professional experience as a Sous Chef, Chef de Partie, or equivalent senior kitchen position Extensive knowledge of breakfast cuisine, menu planning, and food preparation techniques Proven expertise in food safety, hygiene standards, and kitchen sanitation protocols Strong leadership and team management skills with the ability to motivate and develop staff Proficiency in operating and maintaining commercial kitchen equipment Demonstrated experience with inventory management, food costing, and budget control Excellent organizational and time management skills, particularly during high-volume service periods Strong communication and interpersonal skills with the ability to work collaboratively across departments Ability to work in a fast-paced environment and adapt to changing priorities Preferred: Experience in international hospitality, resort, or hotel settings Preferred: Knowledge of Vietnamese, Asian, or tropical cuisine Preferred: Culinary certifications or formal culinary training Preferred: Experience working in island or destination hospitality environments

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