Sous Chef-Vietnamese Cuisine

The Vietnamese Cuisine Sous Chef assists in overseeing all aspects of Vietnamese culinary operations, ensuring authentic flavors and cooking techniques are consistently delivered while maintaining company standards for food safety, sanitation, and guest satisfaction. This role involves supervising daily kitchen operations, training kitchen staff, and collaborating on menu development and recipe standardization. The position requires a minimum of 3-5 years of culinary experience in Vietnamese cuisine and 1-2 years of supervisory experience in a high-volume food service environment.