Bếp phó - Sous Chef (Western Kitchen)

1. Assist the Executive Chef in daily kitchen operations, ensuring smooth service for breakfast buffet, à la carte (Western & Asian), room service
2. Supervise buffet preparation and setup, ensuring a diverse selection, high quality, and appropriate quantity for the restaurant’s capacity
3. Work closely with the kitchen team to maintain consistency in taste, presentation, and timely service, especially during peak hours
4. Ensure food hygiene and safety standards (HACCP) in all kitchen areas, restaurant, and storage facilities
5. Monitor staff grooming, uniform cleanliness, and personal hygiene to maintain a professional appearance in front of guests.
6. Manage inventory and order supplies efficiently to prevent shortages or food waste.
7. Train and develop the kitchen team
8. Assist in menu planning and dish development to enhance food quality and introduce creative new items.
9. Other tasks as assigned by Executive Chef