Junior Sous Chef

Accor, the world-leading hospitality group, provides unique hotel stays and experiences in over 5,500 properties, throughout 110 countries. 

With more than 45 hotel brands, restaurants, bars, entertainment and nightlife venues, co-working and wellness spaces, Accor enables new ways to travel, work, and play. 

By placing people and the planet at the heart of its culture and activities, the Group is committed to shaping the hospitality of tomorrow in the most sustainable way possible.

Join our dynamic culinary team at a prestigious restaurant in the heart of Hanoi, Vietnam! We're seeking a talented and passionate Junior Sous Chef to help create exceptional dining experiences for our guests. As a key member of our kitchen staff, you'll work closely with the Executive Chef and Executive Sous Chef to ensure the highest standards of food quality and presentation.

• Assist in menu planning and development, incorporating innovative culinary techniques and local Vietnamese flavors
• Oversee daily kitchen operations, including food preparation, cooking, and plating
• Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment
• Train and mentor junior kitchen staff, fostering a collaborative and supportive team atmosphere
• Manage inventory, place orders, and control food costs
• Collaborate with the front-of-house team to enhance overall guest satisfaction
• Participate in menu tastings and special events
• Step in for the Sous Chef when necessary, demonstrating leadership and decision-making skills
• Continuously research and stay updated on culinary trends and techniques
• Contribute to the development of seasonal menus and daily specials

• Culinary degree or equivalent certification from a recognized institution
• Minimum of 2-3 years of experience in a similar role, preferably in a high-volume or fine dining establishment
• Demonstrated passion and creativity for food, ingredients, and flavors
• Strong knowledge of various cooking methods, kitchen equipment, and food presentation techniques
• Excellent understanding of food hygiene, health, and safety standards
• Proven leadership and team management skills
• Ability to train and mentor junior kitchen staff effectively
• Strong organizational and time management skills
• Excellent communication skills in English; knowledge of Vietnamese is a plus
• Proficiency in kitchen management software and inventory systems
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Physical stamina to stand for extended periods and lift heavy items
• Knowledge of Vietnamese cuisine and local ingredients is highly desirable
• Ability to work well under pressure in a fast-paced environment
• Commitment to continuous learning and professional development in the culinary field