Sous Chef - Japanese Cuisine | InterContinental Halong Bay Resort

Key Responsibilities
Kitchen Operations
Assist the Executive Chef in managing daily kitchen operations.
Oversee the preparation and presentation of Japanese dishes across all relevant outlets.
Ensure smooth operation during breakfast, lunch, dinner, and special events.
Monitor mise en place preparation and ensure readiness before service periods.
Supervise food production to ensure consistency in taste, quality, and presentation.
Maintain high culinary standards and continuously improve food quality.
Handle guest feedback related to food quality professionally and promptly.

Culinary & Menu Development
Contribute ideas for menu creation, seasonal promotions, and specialty Japanese dishes.
Develop and standardize recipes, cooking methods, and portion controls.
Ensure authenticity while incorporating modern presentation and creativity where appropriate.
Stay updated with market trends, premium ingredients, and contemporary Japanese culinary techniques.

Team Leadership & Training
Lead, supervise, and motivate kitchen colleagues during operations.
Conduct on-the-job training for junior chefs and kitchen staff.
Ensure team members understand recipes, preparation methods, knife skills, and presentation standards.
Assist in performance evaluation and coaching of kitchen colleagues.
Promote teamwork, discipline, and positive communication within the kitchen.

Hygiene & Safety
Ensure compliance with HACCP, food safety, sanitation, and hygiene standards at all times.
Monitor cleanliness of kitchen areas, equipment, and storage rooms.
Ensure proper handling and storage of seafood, meat, rice, and fresh ingredients to maintain quality and safety.
Follow all occupational health and safety procedures.

Cost Control & Administration
Support inventory management, stock rotation, and monthly stocktaking.
Monitor food cost and minimize wastage without compromising quality.
Assist in controlling portion sizes and maintaining purchasing standards.
Coordinate with Purchasing regarding product quality and supplier issues.
Ensure proper maintenance and care of kitchen equipment.

Qualifications & Requirements
Diploma or certification in Culinary Arts or related field preferred.
Minimum 3–5 years of experience in Japanese cuisine within hotels, resorts, or upscale restaurants.
Previous experience as Sous Chef or Junior Sous Chef preferred.
Strong understanding of traditional and contemporary Japanese cuisine, including sushi, sashimi, robata, or teppanyaki is an advantage.
Excellent leadership and team management skills.
Ability to work efficiently under pressure in a fast-paced environment.
Strong organizational and time management abilities.
Knowledge of food safety, HACCP, and kitchen hygiene standards.
Good communication skills; basic English is an advantage.
Passion for culinary excellence and continuous improvement.

Competencies
Leadership & Teamwork
Creativity & Innovation
Attention to Detail
Guest-Oriented Mindset
Problem Solving
Time Management
Adaptability & Flexibility