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