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Sous Chef
Role summary
Written by MyIslandJob from the job title and employer. See the employer's page for the full description.
The Sous Chef supports the Executive Chef in managing daily kitchen operations, food preparation, service quality, and team performance. Requirements typically include professional culinary training, several years of experience in a hotel, resort, or high-volume restaurant, strong knowledge of food safety and hygiene standards, and the ability to supervise multicultural teams. The successful candidate is expected to maintain consistent food quality, control costs and waste, assist with menu implementation, coordinate kitchen sections, train colleagues, and remain calm during busy service periods. Flexibility, creativity, leadership, physical stamina, and willingness to work shifts, weekends, and public holidays are essential. Experience with international cuisine and luxury or lifestyle hospitality is advantageous.
About Moxy Phu Quoc Hon Thom
Moxy Phu Quoc Hon Thom is part of Moxy Hotels, Marriott International’s lifestyle brand designed for modern, social-minded travelers. Moxy properties typically combine stylish, compact accommodation with lively communal areas, informal service, contemporary design, and a strong focus on guest interaction. The Phu Quoc Hon Thom project is located in the island’s southern area, a developing resort destination known for beaches, marine attractions, and entertainment facilities. As a Marriott-affiliated property, the hotel is expected to follow international operating standards, structured training practices, brand procedures, and Marriott’s global approach to guest service. Employees may work with local and international colleagues and serve both leisure and resort guests. Depending on the opening stage and final operating arrangements, specific benefits, facilities, and employment terms should be confirmed directly with the recruitment team.