Demi Chef (Hot Kitchen)

• Replace Chef de Partie to manage supervise staff performance while Chef de Partie is not present
• Ensure all food preparation meets standards
• Prepare and present high-quality food
• Supervise staff
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Combine with Chef de Partie in the training of all staff in compliance of company procedures
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation

• Competitive salary package;
• Accident Insurance;
• 12 days of Annual Leave;
• Uniform Laundry by the Company;
• Daily meals
• Others attractive benefits,....;

Qualifications & Experience –

• Having a vocational secondary diploma is an advantage.
• Diploma of Having a vocational secondary diploma is an advantage. Cooking Culinary
• Pass training course of food safety
• Applicants with a vocational diploma are usually preferred over those without formal qualifications.

Required Skills –

• Management: to manage and train staff to do the work expertly
• Organization: Demonstrate ability to proactively prioritize needs and arranging line.
• Supervisory: communicate with and motivate employees to sustain high performance and quality levels

• More than 3 years experiences in this career, or 1 years at the similar position in 4-5 stars hotels
• Proficient in at least one of Western, Asian and Vietnamese cuisine;