Demi Chef de partie (Hot/Cold kitchen)

• Prepare, cook and plate dishes to section recipes and presentation standards for hot or cold sections.
• Assist the Chef de Partie with daily operations of the section, including mise en place, scheduling of tasks and monitoring portion control.
• Supervise and train commis chefs and trainees; delegate tasks and ensure standards are maintained during service.
• Ensure consistency in taste, temperature and presentation for every dish leaving the pass.
• Prepare stocks, sauces, soups and basic elements as required by section recipes.
• Execute advanced cooking techniques relevant to the section (searing, sautéing, roasting, braising for Hot; charcuterie, pâté, terrines, salads, cold starters and dessert bases for Cold).
• Maintain cleanliness, organisation and HACCP compliance in the section; ensure correct storage, labelling and rotation of ingredients (FIFO).
• Monitor and control food waste and portion sizes; assist in inventory counts and receiving deliveries.
• Assist with menu development, costing, recipe testing and seasonal specials as requested.
• Support banquet and event service, including large‑scale production and plating consistency.
• Report equipment faults, ingredient shortages and quality issues to Chef de Partie or Sous Chef.
• Work closely with other kitchen sections and F&B outlets to coordinate service flow.

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.

2–4 years kitchen experience with at least 1 year in a Chef de Partie or Demi Chef role preferred.

Proven experience working in hot kitchen stations or cold kitchen/ garde‑manger depending on assignment.

Strong knife skills, cooking techniques and knowledge of mise en place, portion control and plating.

Familiarity with HACCP, food safety and sanitation standards; Food Handler certificate preferred.

Experience supervising junior cooks and training new staff.

Basic knowledge of menu costing and food cost control is an advantage.

Comfortable with shift work including early mornings, evenings, weekends and public holidays.

Basic English for recipe reading and team communication is beneficial.

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