Chef De Partie/Trưởng ca

- Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.

- Adhere to local regulations concerning FSMS / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

- Conducts shift briefings to ensure hotel activities and operational requirements are known in the absence of Manager

* Prepares, cooks, serves, and stores the following dishes:

- Appetizers, Savories, Salads, and Sandwiches: Applies organization skills for mise en place

- Sauces: Produces hot and cold sauces for menu items ensuring consistency

- Eggs, Vegetables, Fruit, Rice, and Farinaceous Dishes

- Poultry and Game dishes

- Meat dishes: meat marinades, carve meats

- Fish and shellfish

+ Sauces for fish and shellfish

+ Garnishing techniques and methods of service for fish

- Pastry, cakes, and yeast goods

+ Petits fours

+ Desserts

- Hot and cold deserts: Decorate, portion and present

- Prepares a selection of rolls and bread

- Plates and Terrines: Prepares pastries for pate en croute

- Vietnamese, Asian & International Dishes

- Buffet Food

+ Prepares and presents food for buffets

+ Prepares and presents desserts for buffets

+ Stores buffet items

* Butchery

- Cuts meats to a correct portion size

- Properly wraps meats and fish to preserve and protect the product.

- Complete opening and closing duties and checklists.

- Follow procedures to ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws.

- Order and/or requisition supplies, inventory, etc. in a timely and efficient manner,

- Minimize waste and maintain controls to attain forecasted food costs.

- Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.

- Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis.

- Be responsible for the effective presentation of staff meals and maintaining the staff dining room in a clean and hygienic manner

- Communicates politely and display courtesy to guests and internal customers

- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants, and Stewards

- Communicates to his/her superior any difficulties, guest or internal customer comment, and other relevant information

- Establishes and maintains effective employee working relationships

- Attends and participates in daily briefings and other meetings as scheduled

- Attends and participates in training sessions as scheduled

- Prepares in advance food, beverage, material, and equipment needed for the service

- Cleans and re-sets his/her working area

- Implements the hotel and department regulations, policies, and procedures including but not limited to:

+ House Rules and Regulation

+ Health and Safety

+ Grooming

+ Quality

+ Hygiene and Cleanliness

Hỗ trợ xăng xe, hỗ trợ bữa ăn trong ca làm việc.

Các chế độ đầy đủ sau 02 tháng thử việc.

- Demonstrated ability to interact with customers, employees, and third parties that reflects highly on the hotel, the brand, and the Company.

- Food service permit or valid health/food handler card as required by the local government agency.

- Problem solving and training abilities.

- Diploma or Vocational Certificate in Culinary Skills or related field.

- 2 years experience as a cook or an equivalent combination of education and experience

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