Demi Chef

Primary Responsibilities

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

• Appetizers, Savories, Salads and Sandwiches
• Sauces
• Hot and cold
• Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
• Poultry and Game dishes
• Meat dishes
• Fish and shell fish
• Pastry, cakes and yeast goods
• Hot and cold deserts

o Prepares a selection of rolls and breads

• Plates and Terrines
• Vietnamese, Asian & International Dishes
• Buffet Food

o Butchery

o Cuts meats to a correct portion size

o Properly wraps meats and fish to preserve and protect the product.

o Complete opening and closing duties and checklists.

o Follow procedures to ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws.

o Order and/or requisition supplies, inventory, etc. in a timely and efficient manner,

o Minimize waste and maintain controls to attain forecasted food cost.

o Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.

o Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis.

o Responsible for the effective presentation of staff meals and maintaining the staff dining room in a clean and hygienic manner

o Communicates politely and display courtesy to guests and internal customers

o Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards

o Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

o Establishes and maintains effective employee working relationships

o Attends and participates in daily briefings and other meetings as scheduled

o Attends and participates in training sessions as scheduled

o Prepares in advance food, beverage, material and equipment needed for the service

o Cleans and re-sets his/her working area

o Implements the hotel and department regulations, policies and procedures including but not limited to:

• House Rules and Regulation
• Health and Safety
• Grooming
• Quality
• Hygiene and Cleanliness

o Performs related duties and special projects as assigned

• Full Salary & monthly Service Charge in probation period.
• Support to relocation allowance by ranks.
• Home Visit allowance.

2. Benefits

• Supported housing staff with full amenities and entertainment area.
• Support shuttle bus to Hotel.
• Support for full meals during the work shift and day off.
• Uniforms are provided according to Hotel standards.
• International working environment, joining training courses according standard of AccorHotels.

3. Insurance policy

• Insurance according to the provisions of Labour law.
• Suncare Insurance according to the provisions of policy SunGroup.

• 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.

2. Competencies

• Degree or Diploma in Culinary Skills or related field.
• 2 years’ experience as a chef, with at least 1 year in a supervisory capacity, or an equivalent combination of education and experience

• Apply to via hoteljob.vn
• Submit CV to email: Hau.TRAN (a còng) accor.com
• Tel: 0392 201 423 (Mr.Hau)

*Note that ONLY shortlisted candidates will be contacted.