Chef De Partie/ Giám sát bếp

- Oversee culinary operations of Belgo group.

- Must have good knowledge of different culinary styles.

- Control all kitchen operation needs.

- Ensuring that all products are in accordance to the Brand Standards.

- Ensures professional people’s management.

- Support the head chef in the company's new projects (franchise, open new branches, ...).

DUTIES AND RESPONSIBILITIES

Food Preparation and Cooking:

- Prepare and cook dishes according to the menu and specific recipes.

- Maintain high standards of food quality, presentation, and hygiene at all times.

- Ensure dishes are prepared in a timely manner, adhering to service deadlines.

Station Management:

- Oversee a specific section of the kitchen (e.g., grill, pastry, sauté, sauces, etc.).

- Ensure the station is well-organized, clean, and stocked with necessary ingredients.

- Monitor the performance of other kitchen staff within the section, offering guidance and support.

Stock Control and Inventory

- Assist with inventory management, including checking stock levels, ordering supplies, and maintaining proper storage.

- Help minimize waste by using ingredients efficiently.

Hygiene and Safety

- Follow all health and safety regulations, including proper food handling, storage, and sanitation practices.

- Ensure cleanliness and hygiene standards are met in your station and the kitchen area.

Team Collaboration:

- Work closely with the Head Chef, Sous Chef, and other kitchen staff to ensure effective communication and smooth kitchen operations.

- Participate in team briefings, share knowledge, and assist in training junior staff when required.

Menu Contribution

- Suggest improvements and new ideas for the menu based on seasonal ingredients, food trends, or customer feedback.

- Help with the testing of new recipes and presentation techniques.

Customer Service

- Ensure dishes are consistently delivered to a high standard, as per the company's quality control specifications.

- Respond to customer feedback on dishes, collaborating with the front-of-house staff to meet guest satisfaction.

• 100% salary during the probation period.
• Meal and transportation allowance.
• KPI bonus and performance-based incentives
• Birthday, holiday, and Tet gifts, ect.
• 13th-month salary (according to company policy).
• Full social insurance coverage.
• Team building activities and company social event.
• Training provided.

- Minimum 3 year’s experience in similar role related experience and/or training; or equivalent

combination of education and experience.

- Strong leadership, communication.

OTHER SKILL REQUIREMENTS

- Great attention to detail and creativity

- Organizing and leadership skills

- Willingness to replenish professional knowledge

- In depth knowledge of sanitation principles, food preparation and nutrition Certificate in culinary arts.