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Sous Chef - Associate's Restaurant - Vietnamese Nationality Candidate only

Industry : Hotels & Resorts

Department : Chefs-Kitchen

Location : Phu Quoc, Vietnam

Level : Management

Posted : 06 Oct 2025

Job Role : Executive Sous Chef

Recruiter : Hyatt Hotels

Job Ref : HOZ46563

Employment Type: Permanent

Job Type :

Validate Through : 2025-11-06

Salary Range (monthly): 2,000 to 8,000

Contact : HR Department

: Any

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Sous Chef - Associate's Restaurant - Vietnamese Nationality Candidate only

Description

The Sous Chef will assist the Executive Chef in managing Associate's Restaurant operations, ensuring the highest standards of food quality, hygiene, and presentation are consistently maintained. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development in a fast-paced restaurant environment.

Plan and execute staff meals, ensuring nutritional balance and variety, which change daily or weekly for staff, in line with agreed menu rotation cycles, monthly promotions, and staff profiles.

Ensure all meals are served to a consistent standard, meeting both quality and nutritional wellbeing expectations.

Manage food preparation, service, and the replenishment of food and drinks during busy meal periods.

Maintain high standards of hygiene in the staff canteen kitchen area and ensure food safety at all times, as per Park Hyatt standards.

Support stock control, ordering, and rotation in line with kitchen procedures. Collaborate with the wider kitchen team to support overall kitchen efficiency.

Contribute positively to the team culture and kitchen environment. Comply with all health, safety, and food hygiene legislation in Vietnam.

Report any equipment issues or stock shortages to the Senior Chef promptly.

Qualifications

A Catering Diploma or equivalent qualification, combined with proven experience in preparing food in large quantities within a canteen or institutional setting, is essential.
A minimum of 5 years' experience in a kitchen environment as a Senior Chef, preferably in high-volume operations such as staff canteens, cafeterias, or other large-scale food service environments, is highly valued.
Ability to work efficiently under pressure, manage multiple tasks, and prioritize effectively in a fast-paced kitchen environment is crucial.
Strong communication skills are required to interact with employees and coordinate with team members effectively, while maintaining a positive and collaborative team spirit.
Must be adaptable to changing demands, dietary requirements, and capable of maintaining performance and consistency while working under pressure.