ACADEMY

The Executive Sous Chef cum Facilitator plays a dual role in both culinary education (lecturing/facilitating)and professional kitchen operations. This role is responsible for supporting the Executive Chef cum Facilitator in managing the culinary training kitchen while delivering high-quality, hands-on instruction to hospitality students. The role combines strong technical expertise with excellent communication, facilitation, and mentoring skills to prepare students for careers in the culinary and hospitality industry.

Key Responsibilities:

1. Vocational and Facilitation_VET by EHL

- Facilitate practical culinary classes and demonstrations for students VET by EHL program, following the VET by EHL's curriculum and training standards.

- Provide hands-on instruction aligned with the VET by EHL program, helping students gain practical culinary skills in a professional kitchen setting.

- Support students in skill development, recipe understanding, kitchen safety, hygiene, and food presentation techniques.

2. Kitchen Operations and Culinary:

- Manage day-to-day management of the kitchen.

- Maintain kitchen equipment, inventory, and cleanliness in accordance with hygiene and food safety regulations.

- Assist in planning and preparation for culinary events, workshops, and internal training sessions.

3. Menu and Food Quality Management

Contribute to menu development, including themed or special event menus.

Monitor and ensure food quality before service.

4. Inventory and Ingredient Control

Inspect incoming goods and stored ingredients.

Monitor inventory, ensure proper storage, and minimize waste.

5. Staff Management

Recruit, train, and evaluate kitchen staff.

Manage schedules, rules, and recommend promotions where appropriate.

6. Hygiene and Food Safety

Enforce hygiene and safety protocols in line with HACCP standards.

Ensure all dishes meet hygiene requirements before serving.

7. Equipment & Asset Management

Conduct inventory of tools and kitchen equipment.

Ensure timely maintenance and proper usage of kitchen assets.

8. Other Support Duties

• Mức lương canh tranh
• Tham gia BHXH trên 100% lương.
• Hỗ trợ lưu trú Ký túc xá / Phụ cấp ăn ca
• Đào tạo Giảng viên nghề khách sạn theo tiêu chuẩn của EHL Thụy Sĩ.
• Được tham gia các lớp huấn luyện kĩ năng nghiệp vụ nâng cao trình độ tay nghề
• Tiền thưởng phí phục vụ hàng tháng và Thưởng lương tháng 13 dựa trên doanh thu công ty.
• Tiền thưởng các ngày Lễ lớn trong năm
• 12 ngày nghỉ phép/ năm
• Tham gia Công đoàn và hưởng quyền lợi từ quỹ công đoàn của công ty.

- Degree or diploma in Culinary Arts, Hospitality, or a related field.

- Minimum 5 years of experience in a professional kitchen, with at least 2 years in a Sous Chef or equivalent role.

- Previous experience in a training, mentoring, or teaching capacity is highly preferred.

- Experience in international or 5-star hospitality environments is a plus.

* Skills and Competencies:

- Strong facilitation, communication, and presentation skills.

- Passion for teaching and developing young talent.

- Good command of English and/or Vietnamese (both is an advantage).

- Excellent organizational skills and ability to manage time effectively.

- Knowledge of food safety, HACCP, and modern kitchen operations.

- Adaptability to an academic environment and willingness to support educational goals.

If you are interested in the position, please kindly send your CV to Hoteljob.vn