Chef De Partie (Cold Kitchen) | Tổ Trưởng Bếp (Bếp Lạnh)

The Chef De Partie (Cold Kitchen) is responsible for overseeing the daily operations of the Garde Manger section, ensuring the highest standards of food quality, freshness, and artistic presentation. You will lead the cold kitchen team to produce high-quality salads, appetizers, cold cuts, and buffet displays, ensuring all dishes reflect the hotel’s 4-star culinary brand standards.

Key Responsibilities:

• Supervise daily cold kitchen operations, ensuring team punctuality, proper grooming, and strict adherence to kitchen uniform and hygiene standards.
• Assign daily prep tasks and coordinate the production of all cold dishes, including appetizers, salads, dressings, and cold buffet items.
• Conduct daily inspections of the cold larder, walk-in chillers, and plating areas to ensure impeccable cleanliness and organized storage.
• Ensure strict compliance with food safety (HACCP), temperature control logs, and "First-In, First-Out" (FIFO) stock rotation.
• Handle special dietary requests and guest preferences professionally, ensuring safe food preparation and personalized presentation.
• Coordinate closely with the Sous Chef and Executive Chef to develop seasonal menus and ensure smooth service flow between the hot and cold kitchens.
• Manage inventory for the cold section, monitoring stock levels of fresh produce and specialty ingredients to minimize food waste.
• Ensure all cold kitchen equipment (slicers, blenders, refrigeration) is functional, clean, and well-maintained.
• Prepare team schedules for the cold section and support manpower planning for large banquets or buffet events.
• Assist in training Commis chefs and trainees on knife skills, plating aesthetics, and cold food preparation techniques.
• Report safety hazards and ensure the team follows all health and safety regulations to maintain a hazard-free kitchen environment.
• Support daily kitchen operations and cover for other section heads or the Sous Chef when required.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

Experience: 1–3 years in 4/5-star hotel/resort.

Skills: Strong leadership, extreme attention to detail, and excellent organizational skills.

Please send your CV to: recruitment"a còng"lessens.vn