Chef de partie

• Hạn nộp: 28/01/2019
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

 JOB DESCRIPTION 1.      Under the guidance of Chef-Restaurateur, take full responsibilities in supervision for general operation within the outlet assigned that is Vietnamese food: ·        Participates in the preparation of a la carte, buffet and to take short order as require ·        Check levels of mise-en-place. ·        Supervises and participates in all the seasoning, marinating, cooking (all methods) and preparing main courses, appetizers, soups, salads and different types of sauces.   ·        Supervises all cuts meat and fish as required and is responsible for butchering and all food preparation at all times, test for quality and consistency. ·        Assists with on the job training for staff attached to the section. ·        Sees to it that all kitchen equipment is handled with care and used properly.  Ensures cleanliness and maintenance of the equipment and kitchen work area at all times. ·        Check attendance and punctuality of staff, in addition to attire and general standard of grooming and hygiene. 2.      Offers guidance, support and professional advice to junior kitchen staff. 3.      Ensures the cycling of food items of which old ones are used first and new ones afterwards.  4.      Delegating job and work-load among kitchen staff, ensuring all required work is completed during working hours. 5.      Offers honest and open comment and opinion with the purpose of maintaining standards. 6.      Assists in the creation of new recipes to the required standard. 7.      Assists in reducing food cost by minimizing food spoilage and utilizing off cut stock for food recipes and sauces. 8.      Makes suitable suggestion to the Executive Sous Chef for the purchase of suitable supplies and ingredients for pastry products. 9.      Assumes the responsibility of Executive Sous Chef during her/his absence. 10.  Inspects on a daily basis each buffet display, morning and afternoon set up. Ensures the freshness and presentation are within the guidelines of the hotel policy and standards or as determined by the Director of Food & Beverage. 11.  Makes every effort to become a valuable team member and actively promotes team work among the fellow staff members.  Performs extra duties that may be assigned from time to time. 12. Is aware of the required work schedule and always gives adequate notice when circumstances prevent him / her from adhering to that schedule.  Requirements: -         4 year experience in preparation and cooking Vietnamese food -         2 year experience working for hotel/resort 4 or 5 Star -         Can work under pressure -         Basic English communication  

Quyền lợi được hưởng

- Training - Accident insurance 24/24

Yêu cầu công việc

- 2 year experience in the position in 4 or 5 star hotel - Can work under high pressure. - Training ability

Yêu cầu hồ sơ

- Full CV, pls send to email adress Tin đã hết hạn

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