Chef De Partie - Tổ trưởng Bếp (phụ trách món Á)

o Communicates expectations, recognises performance, and produces consistent desired business results.

o Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.

o Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.

o Assists Chef de Cuisine in the daily operations of assigned station and ensures that all station members comply with service standards, departmental policies and operating procedures set by the hotel.

o Strictly follows standard recipes, conversion recipes and product specifications. To produce a consistent, high quality product and provide a courteous, professional, efficient and flexible service at all times.

o To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned station to the standard set.

o Be flexible and adapt to required rotation within the Food & Beverage Department of the hotel and independently run the section you are assigned to.

o To maintain the general standards of the kitchen as well as implementation of the kitchen manual rules and regulations towards your section.

o Maintain an accurate logbook record of all productions, stock inventories, spoilage and breakage daily.

o Perform opening and closing of shift duties, including preparation of mis en place according to occupancy level and cleaning of all kitchen equipment at the end of the day

o To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.

o To ensure that the assigned station and surrounding area is kept clean and organized at all times and follow food safety SOP’s.

o To monitor operating supplies and reduce spoilage and wastage. Ensures that stock is consistently kept at PAR level.

o To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors.

o Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.

o Ensures that all station staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation.

o Monitors and controls food inventory and operating supplies of the assigned station kitchen through accurate recording of inventory use and purchase.

o Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.

o Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.

o Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support

o Be able to perform all tasks within the station and assist in shift coverage when necessary.

- Competitive salary package

- Comparing benefits

- Be a member of Suncare Insurance Program - an exclusive program for member of Sun Group

Qualification

o Diploma/ Bachelor’s degree in Culinary/Hospitality Management.

Work Experience

o Experiences in similar role at luxury hotels/resort

Technical Skills

o Strong knowledge in culinary technique

o Good command of written and spoken English

o Competent computing skills (e.g. Microsoft word)

English CV is preferred (with photo)