Chef de Partie (Bếp Á)

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

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

o Appetizers, Savories, Salads and Sandwiches

 Applies organization skills for mise en place

o Sauces

 Produces hot and cold sauces for menu items ensuring consistency

o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

o Poultry and Game dishes

o Meat dishes

 meat marinades

 carve meats

o Fish and shell fish

 sauces for fish and shell fish

 garnishing techniques and methods of service for fish

o Pastry, cakes and yeast goods

 petits fours

 desserts

o Hot and cold deserts

 Decorate, portion and present

o Plates and Terrines

 Prepares pastries for pate en croute

o Chinese Regional Dishes

 Guangong and Chiu Chow dishes

 Prepares an extensive range of meat, vegetable, chicken and seafood dishes

 Prepares sauces, condiments, seasonings and flavouring agents

 Prepares Chiu Chou braised dishes

 Prepares Chiu Chou dehydrated products

 Sichuan dishes

 Prepares a range of specialty chicken and duck dishes

 Prepares a range of specialty seafood dishes

 Prepares a range of vegetable dishes

 Prepares braised meat dishes

 Prepares hot and cold noodle dishes

 Beijing dishes

 Prepares specialty chicken and duck dishes

 Prepares specialty seafood dishes

 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation

 Prepares braised dishes according to regional style

 Prepares noodle dishes

 Shanghai dishes

 Prepares specialty menu items using specialized and preserved commodities

 Prepares specialty chicken and duck dishes

 Prepares specialty seafood dishes

 Prepares a range of vegetable dishes

 Prepares braised dishes according to regional style

 Prepares noodle dishes

o Thai Regional Dishes

 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings

 Prepares regional appetizers

 Prepares soups

 Prepares regional curries

 Prepares regional sauces, dips and dressings

o Indian Regional Dishes

 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads

 Prepares regional appetizers

 Prepares soups

 Prepares regional curries

 Prepares regional breads

o Malay and Nonya Regional Dishes

 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,

 Prepares sambas, achar, and kerabu

 Prepares soups and stocks

 Prepares regional curries

 Prepares regional rice dishes

 Prepares regional noodle dishes

o Indonesian Dishes

 Prepares extensive range of regional food, including sates

 Prepares regional curries

 Prepares regional rice dishes

 Prepares regional noodle dishes

o Japanese Dishes

 Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items

 Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)

 Prepare and produce Sashimi

 Prepare and produce a range of mushimono (steamed) dishes

 Prepare and produce a range of yakimono (grilled dishes)

o Vietnamese Dishes

 Prepares extensive range of regional food, including banquet, festive, and specialty menu items

 Prepares and produces a range of salads

 Prepares soups and stocks

 Prepares chicken, meat, seafood and vegetable dishes

 Prepares regional rice dishes

 Prepares regional noodle dishes

o Asian Desserts

 Produces a range of liquid and solid deserts

 Produces and presents a range of steamed sweet rice based desserts

 Produces baked desserts

o Dim Sum

 Produces sweet and savoury dim sum

 Produces deep fried dim sum

 Produces baked dumpling

 Produces a range of baked desserts

o Buffet Food

 Prepares and presents food for buffets

 Prepares and presents desserts for buffets

 Stores buffet items

• 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:

o House Rules and Regulation

o Health and Safety

o Grooming

o Quality

o Hygiene and Cleanliness

• Works with Supervisor in manpower planning and management needs

• Works with Supervisor in the preparation and management of the Department’s budget

- Duty Meals

- Full Insurance policy per current labor law.

- Accident Insurance 24/7

- Monthly service Charge

- Annual Health Check

- Participating job training, skill training by international hotel standards.

- Hotel's Activity

- Other benefits per Vietnam labor law.

Required Skills –

• 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 local government agency.

• Problem solving and training abilities.

Qualifications –

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

Experience –

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

- A photo of ID Card.

- A photo of Registration Book

- A photo of certificate (if any)