Sous Chef

Company Description

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Job Description

We are seeking a talented and experienced Sous Chef to join our culinary team in the beautiful island of Phu Quoc, Vietnam. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and service excellence.

• Assist the Executive Chef in managing daily kitchen operations, including menu planning, food preparation, and quality control
• Delegate tasks to kitchen staff and provide guidance and training to ensure efficient operations
• Collaborate with the Executive Chef to develop new menu items and improve existing recipes
• Oversee food presentation and portion control to maintain consistency and quality
• Ensure compliance with food safety and hygiene regulations
• Manage inventory, place orders, and control food costs
• Participate in menu costing and pricing strategies
• Assist in recruiting, training, and developing kitchen staff
• Step in for the Executive Chef when necessary, demonstrating strong leadership skills
• Contribute to creating a positive and collaborative kitchen environment

Qualifications

• Culinary school diploma or equivalent qualification in culinary arts
• Minimum of 3 years' experience in a similar role, preferably in a high-volume restaurant or hotel kitchen
• Strong leadership and team management skills with the ability to motivate and mentor staff
• Excellent culinary techniques and food presentation skills
• In-depth knowledge of various cuisines and current food trends
• Proficiency in menu development, food costing, and inventory management
• Thorough understanding of food safety and hygiene regulations
• Strong organisational skills with the ability to multitask in a fast-paced environment
• Excellent communication skills in English, both verbal and written
• Creativity and innovation in developing new recipes and menu items
• Ability to work flexible hours, including evenings, weekends, and holidays
• Certification from a reputable culinary school would be advantageous
• Familiarity with Vietnamese cuisine would be a plus

Additional Information

What awaits you...

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.