Chef de Partie (Pastry)

• Assist in the preparation, production duties and responsibilities of the food requirements for the kitchen operation.

Maintaining Standards

• Suggestions to Outlet Chef for improvements, with the target to have more satisfied customers and/ or increase volume of business or profit.

• Must possess knowledge of all menu items in regards to ingredients, method of cooking and presentation.

Responsible for constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.

• Supervise the team to ensure compliance to food & safety, hygiene standards are followed.

• Maintain the upkeep of your kitchen section, and ensure all your team members are well trained, has been assigned

their specific duties and you will establish and promote a good team work within the kitchen, service, stewarding and F&B supporting departments.

• Responsible to check maintenance of all kitchen equipment’s located in your section and make any attempt to prevent the damage or loss of the hotel property.

• Order taking and doing monthly inventory.

Cost Management

• Organize the outlet food orders and requisitions by checking to confirm that the contents are actually required, work closely with the Exe Chef and Exec Sous Chef to determine quality and quantity of food materials used with a view of eliminating waste and spoilage.

 Administration

• Manage, control and supervise the team members assigned in your shift.

• Responsible for the proper efficiency and profitable functioning of the kitchen section which has been assigned to you.

• Establish quality standards for all menu items and for food production practices

• 2-way shuttle bus between Phan Rang and Amanoi
• Accommodation, laundry provided for non-local employees
• 1.5 days off per week
• 12 annual leave days per year
• Social insurance in accordance with the law during probation
• Birthday gift for employees

Compensation & Rewards

• 100% salary & Service charge during probation
• Fixed monthly service charge
• Incentive / performance bonus
• Year-end bonus based on business performance

Development & Privileges

• Career development and training opportunities
• Employee recognition and award programs
• Employee dining discounts
• Privileges and experiences within Aman Group properties

Experience
• Minimum 3–5 years’ experience in an accounting or finance role.
• Experience in hospitality, tourism, or multi-site operations is highly desirable.

Technical Skills
• Strong understanding of financial reporting, budgeting, and internal controls.
• Proficient in OPERA, MC (Material Control), Symphony or equivalent systems.
• Advanced Excel and financial reporting skills

CV

Qualifications