• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the CDP

• Responsible to supervise junior chefs or commis.

• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

• Ensure that the production, preparation and presentation of food are of the highest quality at all times.

• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

• Full awareness of all menu items, their recipes, methods of production and presentation standards.

• Follows good preservation standards for the proper handling of all food products at the right temperature.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Ensure effective communication between staff by maintaining a secure and friendly working environment.

• Establishing and maintaining effective inter-departmental working relationships.

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

• Personally, responsible for hygiene, safety and correct use of equipment and utensils.

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

• Checks periodically expiry dates and proper storage of food items in the section.

• Consults daily with Chef de partie and senior Chef de Partie on the daily requirements, functions and also about any last-minute events.

• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

• Daily feedback collection and reporting of issues as they arise.

• Assess quality control and adhere to hotels service standards.

• Carry out any other duties as required by management

• Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.

Benefits:

- Full-time employee:

+ Minimum Salary for staff line from 6,500,000 VND (fresh graduate 5,000,000 VND – 6,000,000 VND) + Service Charge

+ Bonus on Public Holiday

+ Yearly bonus

+ 02 meals / shift

+ Working time: 05 days / week, 02 days off / week

+ Hotel uniform & laundry

+ 24/7 accident insurance with Social Insurance, Health Insurance, Unemployment Insurance

+ Annual team building and outing trip

+ Talent development program for outstanding employee

- Part-time employee: 30.000 VND/ hour + Meals + Uniform

- Internship: Meals + Uniform

• Hotel Management Graduate or Culinary Degree with minimum 3 years certification or equivalent.
• A basic standard of spoken and written English.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• Previous experience as Demi Chef De Partie preferred.