The Executive Sous Chef cum Facilitator plays a dual role in both culinary education (lecturing/facilitating)and
professional kitchen operations. This role is responsible for supporting the Executive Chef cum Facilitator in
managing the culinary training kitchen while delivering high-quality, hands-on instruction to hospitality students.
The role combines strong technical expertise with excellent communication, facilitation, and mentoring skills to
prepare students for careers in the culinary and hospitality industry.
Key Responsibilities:
1. Vocational and Facilitation_VET by EHL
− Facilitate practical culinary classes and demonstrations for students VET by EHL program, following the VET by
EHL's curriculum and training standards.
− Provide hands-on instruction aligned with the VET by EHL program, helping students gain practical culinary skills
in a professional kitchen setting.
in a professional kitchen setting.
− Support students in skill development, recipe understanding, kitchen safety, hygiene, and food presentation techniques.
2. Kitchen Operations and Culinary:
− Manage day-to-day management of the kitchen.
− Maintain kitchen equipment, inventory, and cleanliness in accordance with hygiene and food safety regulations.
− Assist in planning and preparation for culinary events, workshops, and internal training sessions.
3. Menu and Food Quality Management
− Contribute to menu development, including themed or special event menus.
− Monitor and ensure food quality before service.
4. Inventory and Ingredient Control
− Inspect incoming goods and stored ingredients.
− Monitor inventory, ensure proper storage, and minimize waste.
5. Staff Management
− Recruit, train, and evaluate kitchen staff.
− Manage schedules, rules, and recommend promotions where appropriate.
6. Hygiene and Food Safety
− Enforce hygiene and safety protocols in line with HACCP standards.
− Ensure all dishes meet hygiene requirements before serving.
7. Equipment & Asset Management
− Conduct inventory of tools and kitchen equipment.
− Ensure timely maintenance and proper usage of kitchen assets.
8. Other Support Duties
*Qualifications and Experience
- Degree or diploma in Culinary Arts, Hospitality, or a related field.
- Minimum 5 years of experience in a professional kitchen, with at least 2 years in a Sous Chef or equivalent role.
- Previous experience in a training, mentoring, or teaching capacity is highly preferred.
- Experience in international or 5-star hospitality environments is a plus.
* Skills and Competencies:
- Strong facilitation, communication, and presentation skills.
- Passion for teaching and developing young talent.
- Good command of English and/or Vietnamese (both is an advantage).
- Excellent organizational skills and ability to manage time effectively.
- Knowledge of food safety, HACCP, and modern kitchen operations.
- Adaptability to an academic environment and willingness to support educational goals.