Chef de partie (Giám sát Bếp bánh)

I. JOB BRIEF

As a Chef De Partie, you will supervise and coordinate activities of Demi Chef and Commis Chefs; determine how food should be presented, and create decorative food displays, ensure proper portion, arrangement, and food garnish to be served, also monitor the quantity of food that is prepared. Additionally, assist cooks and kitchen staff with various tasks, and maintain kitchen logs for food safety program and food products, and ensure the quality of the food items and notify manager if a product does not meet specifications.

II. DUTIES AND RESPONSIBILITIES

1. To prepare, supervise and cook on assigned station of work.

2. To oversee food production by commis chefs, demi chefs in the kitchen.

3. To assist Sous Chef with taste panels and menu classes.

4. To identify and discuss food production problems through with Sous Chef.

5. To assist Sous Chef with menu planning, stock control and costing.

6. To assist Sous Chef with departmental promotions and sales opportunities.

7. To practice the principle of rotation of inputs/ ingredients – First in First out (FIFO), dating, labeling and other sanitation instructions.

8. To check quality of food and report any problems to the Sous chef

9. To provide On-Iob Training to Commis 1, 2, 3 and Demi Chef de Partie.

10. To make sure production sheets (e.g. steak charts …etc.) are filled out and updated on a daily basis.

11. To make sure all food items are sent to the correct area on time.

12. To stand by to work on other sections when needed and take part in cross training when directed.

13. To comply with the ‘Clean as you go’ policy and keep work areas and fridge’s tidy at all times, and have a supervisor check before leaving the kitchen.

14. To ensure the point checklist is being enforced and follow-up on any areas likely to fall short of full marks with the Executive Chef.

15. To liaise with restaurant manager, supervisors and waiting staff as necessary in order to achieve high guest satisfaction.

16. To ensure staff the benefits of Breaks and meals – as laid down in the staff handbook, 30 minutes for lunch and dinner depending on hours of work.

17. To follow all kitchen regulations as outlined and directed.

18. To be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.

19. To perform all other reasonable tasks assigned by the Sous Chef and Management

1. 2 months of probation with full salary & service charge
2. Social insurance coverage from the date of signing the labor contract
3. Team building activities
4. Join sports clubs including badminton, pickleball, and football
5. Annual Summer Outing & Health Check-up
6. 24/24 accident insurance
7. Attractive medical package
8. Uniform and laundry service provided by the Hotel
9. Delicious and nutritious meals at the Hotel’s Staff Cafeteria
10. Enjoy 30% discount at all Hotel F&B outlets
11. Bonuses on public holidays throughout the year
12. Other benefits according to Company's policy.

1. At least three years’ experience as a Demi Chef De Partie in a related cuisine in high volume five-star hotels.

2. Diploma in Culinary or equivalent required; Bachelor’s Degree as an advantage.

3. Certifications as required to comply with local and state laws.

4. Extensive knowledge of food handling and sanitation standards.

5. Good training and coaching skills.

6. Excellent physical health.

7. Passion for service excellence.