Vietnamese Sous Chef

•Assists the Head Chef in overseeing kitchen operations, focusing on preparing and executing Vietnamese dishes with authenticity and high quality. •This role includes supervising kitchen staff, ensuring culinary standards are met, and contributing to menu development. •The Sous Chef plays a critical role in maintaining a smooth, efficient kitchen environment, creating both traditional and modern Vietnamese dishes, and supporting the Head Chef in all aspects of kitchen management. •Prepare and cook a variety of Vietnamese dishes, including pho, bun cha, banh xeo, and other authentic recipes, ensuring consistency and high standards. Assist in planning and executing a menu that showcases Vietnamese flavors and techniques. Support the Head Chef in creating seasonal and special menus, including experimentation with new recipes or fusion dishes. •Oversee kitchen operations in the Head Chef’s absence, managing a team of cooks, prep staff, and kitchen assistants. Train and mentor kitchen staff, sharing knowledge of Vietnamese cuisine and culinary techniques. •Monitor the performance of kitchen staff, ensuring adherence to kitchen protocols, safety, and quality standards. •Assist in managing inventory, ordering ingredients, and ensuring fresh, high-quality ingredients are consistently available. Monitor food cost, waste reduction, and portion control to help maintain budgetary goals. •Ensure that dishes are plated beautifully and presented in a way that aligns with the restaurant’s standards. Address any customer feedback related to food quality and work to continuously improve recipes and preparation methods. •Enforce sanitation standards and food safety protocols throughout the kitchen. •Ensure all team members follow health and safety regulations, including proper food handling and storage practices and maintain a clean, organized, and safe kitchen environment at all times.