Chef de Partie Cold

SCOPE OF WORKS

- Prepares and serves foods in accordance with the standards established by the Executive Chef.

- Leads by example and manages the performance of his staff.

DUTIES AND RESPONSIBILITIES

 General:

- To adhere to all fire and safety regulations

- To maintain company standards in hygiene and physical appearance

- Represent the restaurant in a positive manner on and off duty

- Adhered to all regulations and procedures as laid down by the company

- To attend training, meetings and briefings as required

- Communicate by following the proper Channel of reporting/ proper manner

- To liaise with other departments on related issues

- To complete all given tasks in a timely manner to adhere to operational hours as needed

- To contribute to the total guest satisfaction of the hotel

 Specific

- Contribute to the Guest’s Total Satisfaction and food revenue achievement of the restaurant.

- Responsible for the workstations in the kitchen.

- In charge of the maintenance of all equipments and materials in his work area.

- Control the quality and amount of his or her production.

- Control the hygiene in his work areas, equipment and materials.

- Check the consumption of the ordered goods.

- Control the cost of his production.

- Maintain the food cost mentioned by the Executive Chef.

- Develop positive attitude on his/her workstation as job skills, knowledge and creativity of the staff.

- Provide them the basis of working knowledge in a kitchen in order to increase their qualification and culinary knowledge.

- Respect the needs and individuality of the staff

- Control the daily operation of the workstation.

- Work and communicate closely with the Head and Sous Chef.

- Set an example and ensure that staff adheres to the grooming standards and behavior as well as hygiene standards.

- Must be in line with pre-assigned menu budgeting guidelines and expectations given by the Executive Chef

- Performance Standards: Based on an annual evaluation by the Head Chef and Sous Chef

- Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned.

- Pro-active with a passion for luxury hospitality;

- At least two-three experiences

- Good communication skills.

- Great attention to detail and creativity

- In depth knowledge of sanitation principles, food preparation and nutrition

- Must have good knowledge of different culinary styles

Hình thức nộp hồ sơ: (Tiếng Việt và Tiếng Anh)

1. Gửi trực tiếp về địa chỉ: 170 Võ Nguyên Giáp, Quận Sơn Trà, Đà Nẵng

2. Gửi CV về địa chỉ email : Tin đã hết hạn.