[Part-time] Sous Chef - Hospitality Lab

ABOUT VINUNIVERSITY
VinUniversity (VinUni: https://vinuni.edu.vn/) is the first private, not-for-profit Vietnamese university established based on international standards. The university integrates the models of excellent international universities with the unique cultural and economic characteristics of Vietnam, to make a breakthrough in Vietnamese higher education and to become a world-class university.
VinUniversity has strategic collaborations with the world’s leading universities, including Cornell University and the University of Pennsylvania. These universities have become close advisors and crucial enablers in establishing the four colleges at VinUniversity: College of Arts and Sciences, College of Business and Management, College of Engineering and Computer Science, and College of Health Sciences. Every aspect of the University: its curricula, research, faculty, student body, facilities, and campus life, is being developed to meet the highest standards set by the world’s leading accrediting and ranking organizations, such as ABET, AACSB, Quacquarelli Symonds (QS) and Times Higher Education (THE).VinUniversity’s founding benefactor, Vingroup, is one of the biggest private conglomerates in Asia with the largest market capitalization value in Vietnam. As a multisector corporation, Vingroup focuses on three main areas: Technology; Industry; and Property Services. VinUniversity is proud to be a part of the Vingroup ecosystem, giving its students opportunities to connect with several high-quality research institutes (such as VinAI, and VinBigData), pioneering industrial enterprises (such as VinFast), and leading Vietnamese companies (such as Vinpearl, Vinmec, and Vinhomes).
POSITION RESPONSIBILITIES
Summary:
Assist the Chef in overseeing culinary operations of the university's culinary program and Hospitality Lab F&B offer, managing kitchen staff, ensuring food quality and consistency, and contributing to culinary education.
Kitchen Operations & Staff Management:
Plan and execute daily menus for the training restaurant with Chef Instructor
Maintain high standards of food quality, taste, presentation, and hygiene.
Inventory, Cost Control & Food Safety:
Monitor inventory levels and order supplies as needed.
Manage food costs by ensuring proper portion control and minimizing waste.
Ensure compliance with health and safety regulations in all kitchen operations

Healthcare Plan
,#Training
,#Laptop

Cost Control, Food Safety Regulatory, Inventory Management, Menu Design, Team Management