Chef De Partie (Chinese Cuisine)

• Lead shift briefings in the absence of the Sous Chef to ensure team alignment on daily restaurant activities and operational priorities
• Communicate professionally and respectfully with both guests and internal colleagues, upholding the restaurant’s high standards of hospitality.
• Supervise and provide direction to junior kitchen team members, including Cooks, Kitchen Attendants, and Stewards, ensuring smooth workflow in your assigned section.
• Foster a collaborative and respectful kitchen environment by supporting culinary team members and encouraging team spirit, mutual trust, and open communication.
• Motivate team members, maintain high morale, and uphold kitchen discipline in accordance with company policies and local labour regulations.
• Report operational challenges, customer feedback, and any relevant concerns to senior chefs promptly and effectively.
• Build and maintain positive working relationships across all kitchen and service departments.
• Attend and actively participate in daily briefings, kitchen meetings, and scheduled training programs to ensure ongoing professional development.
• Prepare all necessary ingredients, tools, and equipment in advance for service to ensure efficiency during peak hours.
• Adhere strictly to The Yulong Maison’s hygiene, grooming, and cleanliness standards, as well as all local health and safety regulations.
• Ensure consistency and quality in all dishes prepared within your section by following standard recipes and presentation guidelines.
• Support the Sous Chef and Head Chef in maintaining culinary excellence and ensuring compliance with all operational policies and minimum standards.
• Monitor food and operational costs by minimizing waste and optimizing kitchen resources.
• Train and develop junior staff in your section, passing on traditional Chinese techniques and modern culinary skills required for their role.
• Be flexible and capable of working in any kitchen section as required by the Sous Chef or Chef de Cuisine.
• Ensure that sanitation and cleanliness standards in your work area meet or exceed health and safety requirements.
• Familiarize yourself with the operations of other kitchen sections to support cross-training and staff flexibility.
• Ensure all kitchen equipment and tools are properly maintained and report any damage or malfunctions promptly.
• Uphold service standards and kitchen methods as outlined in the Departmental Operations Manual.
• Coach and mentor team members to develop their skills and enhance performance within the culinary brigade.
• Ensure complete understanding and compliance with all employee conduct guidelines, hotel rules, and local regulations.
• Promote a safe working environment by following fire, safety, and hazard protocols; actively participate in safety drills and emergency response procedures.
• Perform any additional duties assigned by the Sous Chef, Head Chef, or management to support smooth kitchen operations

• Competitive salary / Mức lương hấp dẫn
• At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
• Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
• 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
• Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
• 13th month salary/ Chế độ thưởng thường niên (lương tháng 13)
• Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
• Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.

• Strong knowledge of traditional and modern Chinese cooking techniques.
• Proven experience as a Chef de Partie specializing in Chinese cuisine.
• Demonstrated ability to interact with customers, employees, and third parties that reflects highly on the resort, the brand, and the Company.
• Competitor/ best practice knowledge
• Working with multicultural teams
• Be aware of all Health, Safety, and Fire regulations and abide by their terms
• Maintain high standards of personal hygiene at all times
• Demonstrate proper and safe usage of all kitchen equipment
• Problem solving, organizational, reasoning, motivating, and training abilities.
• The ability to work under pressure.
• Excellent organizational skills.
• Effective communication skills

Qualifications

• High school diploma
• An associate’s degree, Diploma, or Vocational certification in Culinary Arts is advantageous

Experience

• 2 years’ experience as a chef or an equivalent combination of education and experience
• Good of the English language