Amanoi Resort ★ 4.7

Job Summary:

The Junior Sous Chef supports the Executive Sous Chef, Chef de Cuisine and Executive Chef in overseeing daily kitchen operations. This role involves food preparation, supervising kitchen colleagues, ensuring food quality and hygiene standards, and contributing to menu development. The Junior Sous Chef acts as a key liaison between management team and kitchen team members to ensure smooth kitchen operations.

Key Responsibilities:

• Assist in the preparation, cooking, and presentation of high-quality dishes.
• Supervise and guide kitchen employees during service to ensure efficient operations.
• Ensure that food is prepared and served in accordance with safety, hygiene, and quality standards.
• Support inventory control, ordering, and stock rotation to minimize waste and maximize freshness.
• Assist with training and mentoring junior kitchen employees, promoting a positive work environment.
• Step in to lead the kitchen in the absence of the Sous Chef or Head Chef.
• Collaborate in developing new recipes and improving existing menu items.
• Monitor portion and waste control to meet food cost targets.
• Maintain cleanliness and organization in all kitchen areas in accordance with health regulations.
• Help ensure that all equipment is properly maintained and in good working order.

Benefits:

• Shuttle service for Employee in Phan Rang.
• Accommodation provided for non-local employee (including 3 meals per day).
• Laundry service available.
• Insurance in accordance with government regulations.
• Performance bonus after 2 months of employment.
• Guaranteed minimum service charge of 4,300,000 VND/month.
• 44 working hours per week.
• Health insurance coverage for the employee and their family after 6 months of service.
• Complimentary stay benefits at Aman properties worldwide.
• Training and development opportunities with Aman.
• 13th-month salary and additional bonuses.

Requirements:

• Proven experience in a similar role.
• Solid knowledge of culinary techniques and food safety regulations.
• Strong leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Flexibility to work shifts, weekends, and holidays.
• Culinary degree or equivalent professional certification is preferred.

• CV
• Relevant certificates and experiences