Western Chef De Partie (Tổ trưởng Bếp Âu)

- In charge of Western section for main kitchen of hotel.
- Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
- Direct, train and monitor performance of line Cooks.
- Maintain inventory and order items as needed.
Maintain organization, cleanliness and sanitation of work areas and equipment. - Working with Sous Chef and Executive Sous Chef to maintain high standards in the quality of food both as to its preparation and its presentation
- Working in all areas of the kitchen depending on the daily needs of Sous Chef and Executive Sous Chef preparation of a whole range of food but with a particular emphasis on pastry
- To observe all Food Hygiene and Health and Safety policy
- To assist Sous Chef and Executive Sous Chef to check the completeness of all suppliers' deliveries and the correctness of their invoices.
- To set out, maintain and monitor high standards of cooking and presentation
- To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design - Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event
- To ensure that all completed jobs are fully checked off before it leaves the unit
-To work closely with Sous Chef and Executive Sous Chef and other chefs at each event to ensure that the function runs smoothly
- Close liaison with the other Manager with regard to service and timings

- Culinary school degree or vocational certification is required.
- 1-2 years of working experience in the same position at Hotels/ Resorts.
- Excellent knowledge of culinary techniques, procedures and standard is a plus.
- Strong communication and leadership skills.
- Hardworking, eager to learn and proactive in work.

- Resume（CV).
- ID Card (Original)
- Photocopy of diploma/ certificate relevant to the position applied for.