Chef de Partie - Butchery

 In absence of Manager prepares and places all orders necessary according to function sheets and forecasted business

 Prepares, cooks, serves and stores a selection of the following Regional Cuisines relevant to the business needs and requirements as listed below but not limited to,

o Chinese and Korean Regional Dishes

o Vietnamese Dishes

o Japanese Regional Dishes

o Asian Regional Dishes

o Western Dishes

o Modern Contemporary Dishes

 Prepares and presents food for buffets as well as set menus

 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

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

House Rules and Regulation

o Health and Safety

o Grooming

o Quality

o Hygiene and Cleanliness

 Perform any other duties which may be assigned by the management from time to time.

 Organizes and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.

 Ensures that all dishes from that section are prepared consistently and according to standard recipes.

 Assists the Sous Chef 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 employees 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 Execuitve Sous Chef/Executive Chef.

 Ensures the sanitation standards for kitchen are being met.

 Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

 Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

 Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

 Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

 Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

 Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

 Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

- Competitive salary and service charge

- Bonus on holidays (New Year, Tet, Independence Day, ...)

- Social Security as per Labor Law

- Duty meal and uniform provided

- Annual Health Check

- Team building and Colleague Events as per IHG's activities

- Special Service Discount to all colleagues

• 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.