Banquet - Chef de Partie

DUTIES AND RESPONSIBILITIES:

• Organizes and sets up the assigned section of the Culinary as efficiently as possible to increase speed and maximise productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes. 　
• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Be familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

BENEFITS:

• Uniform according to hotel standard and uniform laundry service is provided
• Meal and parking lot in accordance with working shifts is provided
• Access to Clinic service, Locker and Bathroom area
• Professional yet friendly working environment
• Potential career path and network in the hospitality industry.

• Working hour: 8.30 am – 5.30 pm, including lunch break, from Monday to Friday
• Good command of English
• Meticulous and detail-oriented
• Candidates with ability to design preferred

• Send CV to email: trang.do1@hyatt.com (CV in English) with the title: [Date] - HANRH - [Position] - Full name
• Recruitment telephone no: +84.24.2230.1234
• Add: 36 Le Duc Tho, My Dinh II, Nam Tu Liem, Hanoi