Chef de Partie

The Chef de Partie is accountable for overall success of the daily kitchen operations. Under the guidance and supervision of the Sous Chef or his delegate, and within the limits of established Resort Policies, Procedures and Food and Beverage Manual, is responsible for overseeing and directing all aspects of the Western/Asian/Banquet section of the kitchen.

1. Reports directly to the Sous Chef or his delegate.

2. Provides functional assistance to personnel employed in the kitchen.

3. Interacts, cooperates with other Departments and other sections of Food & Beverage Department as appropriate

Duties and responsibilities:

• Assists and supervises the seasoning, marinating, braising, roasting, grilling, broiling, and frying of all meats, poultry and seafood for all entrees, appetizers in accordance with established recipe cards and methods.

• Assists and supervises preparation of all dishes in accordance with established recipe cards.

• Ensures entrees are correctly garnished before being sent to the Restaurants for service in absence of Sous Chef.

• Assists Sous Chef to check daily function sheet and daily menu to ensure appropriate production levels.

• Tastes sauces to ensure correct taste.

• Ensures portion control policy / standard plating instruction are adhered to.

• Ensures that all Oriental dishes are served in correct manner and waste avoided.

• Conducts on-the-job training as appropriate in absence of Sous Chef.

• Coordinate with Executive Sous Chef to keep kitchen clean and in orderly fashion.

• Ensures that all equipment / utensils in the section are correctly handled and maintained.

• In absence of Executive Sous Chef, ensures always have sufficient supplies of food to carry out prompt service to all Outlets including Staff Cafeteria.

• Assists Executive Chef for the Menu Planning as appropriate.

• Establishes and maintains effective employee relations.

• Ensures IHC Hygiene and Sanitation Standard are attained in the section.

• Coaches employees in his section the “Clear as you go” method of working.

• Complies with Health and Safety Policy.

• Assists the Executive Sous Chef in the preparation of menus and participates in the presentation policy in consultation with the F&B Office by taking into consideration the following:

       o Local requirements

       o Market needs

       o New trends

       o Recipes

       o Food costs

       o Availabilities of the F & B products

• Assists the Executive Sous Chef to keep an up-to-date standard recipe file for all food items to include:

       o Recipe list

       o Sales history

       o Importation items cost

       o Par stocks

       o Production time

• Informs on daily basis the Executive Chef of all relevant information in operational and personal matters, including information which does not require the Exec. Chef.

• Checks and monitors the all out-going food order from the Kitchen and sees whether they are properly presented as per the Resort standard.

• Assist Executive Chef to conduct all administrative work required, including, but not limited to the following:

       o Attendance records in kitchen

       o Duty roster in kitchen

       o Maintains standard recipe file

       o Maintains Outlets rotating menus

       o Maintains & follow-ups theme nights and promotional menus

       o Prepares departmental task break down and maintains a file.

• Familiarize yourself with the following procedures:

      o Resort fire procedures.

      o Crisis management system.

      o First aid procedures.

      o Health & Safety policy and procedures.

      o Resort security procedures.

      o Resort product knowledge.

      o Resort standard manuals (Department concerned).

      o Palace environmental procedures.

• Discusses and explains to Kitchen staff, Health & Safety procedures of the Resort twice a year in absence of Assist Chef.

• Assists Executive Chef to maintain high rating on S.P.P.S & G.S.S.

• Assists Executive Chef to maintain high level of staff discipline.

• Performs related duties and special projects as assigned

- Lương cơ bản + thưởng service charge

- Làm việc trong môi trường năng động, chuyên nghiệp

- Có nhiều cơ hội giao tiếp với người nước ngoai

- Hỗ trợ ăn giữa ca, hỗ trợ nhà ở (đối với nhân viên ngoại tỉnh)

- Mức lương cạnh tranh

- Thưởng theo hiệu quả công việc

- Thưởng lương tháng 13

- Và các chế độ phúc lợi khác theo quy định của công ty

Knowledge, Skill and Ability:

• Ability to communicate well in English

• Proven track of food preparation, presentation and preservation knowledge is an essential.

• Creative, innovative and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time.

• Demonstrate energy and enthusiasm at work by being 'hands on' and organized.

• Proven ability to work in a multicultural environment and under difficult conditions

• Good understanding of the hotel operation & the local competitors

• Recognizing & understanding differences & trends

• Drive for result through high set personal standards & effective teamwork

• Must be flexible with working nights, weekends, and holidays

Education and Formal Training:

• Professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments in a similar role

• A minimum of 3 years experience in quality establishments

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