Sous Chef

What you will be doing

• Run the kitchen day to day and stand in for the head chef when they are not on.
• Assign and coordinate work across the sections and the shift, based on what the book looks like.
• Cook your own sections to standard through service, not only supervise them.
• Control recipes, portioning and plating so a dish is the same dish every time it leaves the pass.
• Check dishes before they go out, and hold back anything that is not right.
• Work on new menu items and event menus with the head chef and the bar.
• Handle special requests and dietary requirements during service.
• Check stores and ingredient storage regularly, and manage ordering and waste.
• Train and develop the commis and the chefs de partie.
• Keep the kitchen to food hygiene, safety and occupational safety standards.

Background we are looking for

• At least one year already at sous chef level, or equivalent time running sections in a kitchen of comparable standard.
• Experience of Western cooking. Spanish or broader Mediterranean, and Southeast Asian, are both directly relevant here.
• A culinary qualification or vocational certificate.
• Experience managing a team through service.

Skills and tools

• Prep and section organisation that holds up when brunch runs long into a tapas evening.
• Knowledge of food safety management, HACCP included.
• Able to work under real pressure and to rotating shifts.
• Costing, ordering and waste control.
• English is useful but not required in the kitchen.

Nice to have

• Event and banquet cooking, especially to a booked menu.
• Pastry or brunch baking.
• Having opened or re-launched a menu before.

What good looks like here

Good is a kitchen that does not panic at the changeover. Brunch prep does not eat the tapas prep, the event on Saturday was ready on Friday, and the commis in front of you gets better because you corrected them properly rather than doing it yourself.

Pay and benefits

There is a group benefits programme across the team. We would rather go through pay and what comes with the role with you directly than publish a list, so ask us when we talk.

About TEMPO House

One kitchen and one bar running three services: Western brunch from early morning, Southeast Asian small plates to share, and Spanish tapas for dinner and private events. We are at 218C Pasteur, Xuan Hoa (District 3), Ho Chi Minh City.

How to apply

Use the form on this page. If you do not have a CV file ready, message us on Zalo or Messenger, or send an email, and we will take it from there.