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Mô tả công việc

1. WHAT’S THE JOB?To assist the Sous Chef & Chef de Cuisine in the daily operation of the Kitchen. The Chef de Partie requires solid leadership qualities, organizational and communication skills, and are fully responsible for their operation, in the absence of the Sous Chef / Chef de Cuisine.
2. YOUR DAY-TO-DAY
3. To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
4. To actively participate in the training, development the Culinary colleagues, according to the monthly training plan ,“comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
5. Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development – and highlight areas of strength
6. Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
7. To report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef and Chef Cuisine with clear and concise updates if required, and follow up completed
8. Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine and clearly and concisely disseminates relevant information to related teams, in a timely manner
9. To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
10. To inform and keep the Chef de Cuisine and Executive Sous Chef up-to-date on challenges and irregularities and recommend courses of action
11. To respond to change positively, in the departmental function as dictated by the industry, company or hotel
12. Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
13. To be an ambassador of Lateral service for the team
14. To have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and Practices
15. To have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practices
16. To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards
17. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
18. To ensure that proper work orders are issue to repair Culinary equipment and solid follow up to ensure maximum operating equipment
19. To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
20. To assume a professional interest for the quality of food prepared and presented in the kitchen the consistent – continuous improvement of related teams and product
21. To assist the Sous Chef / Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
22. To expedite orders on the line in a professional manner
23. To identify and request assistance if required, prior to any breakdowns occurring
24. To supervise all colleagues during the set-up, service and breakdown for each meal period-event
25. To follow all control and key procedures
26. To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation
27. To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides or buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
28. To monitor the kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses
29. To understand, and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
30. To verify that all scheduled staff is present and signed-in
31. Implements effective food promotions in co-ordination with the Sous Chef / Chef de Cuisine
32. To support “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotel
33. To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
34. The ability follow control systems, which will assure quality and portion consistency
35. To supervise all colleagues during the set-up, service and breakdown for each meal period
36. To ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Sous Chef and Chef Cuisine in an accurate and punctual manner
37. Ensures that all the required food transfer are completed to the appropriate venue/department.
38. Ensure full liaison with other members of the section and the Kitchen team
39. Key relationship with the Sous Chef and Chef Cuisine
40. Daily data collection and reporting of issues as they arise
41. Support of Departmental objectives
42. Completion of twice yearly Heartbeat surveys
43. Diligence in prevention of wastage
44. Attendance at Departmental meetings and Heartbeat feedback meetings
45. Ensures that all the required food transfer are completed to the appropriate venue/department
46. Be a friendly face and helping hand to our guests
47. Look smart – wear your uniform with pride
48. Other ad-hoc duties – unexpected moments when we have to pull together to get a task done
49. May assist with other duties as assigned by management

Quyền lợi

1. Competitive salary
2. Service charge
3. Social Insurance as law
4. Bao Viet Health insurance for personal
5. 24/7 Accident Insurance
6. Relocation assistance
7. At least 14 leave days
8. Housing, uniform, meal, and transportation are provided by the resort

Yêu cầu ứng viên

1. Education: Diploma or Vocational Certificate in Culinary Skills or related field.
2. Service years in the field : 5 years minimum in five star hotel or fine dining venue/ 1 years minimum in position / Solid Culinary experience

Knowledge and skills

1. Must be able to read and write to facilitate the communication process
2. Computer and Microsoft Office skills
3. Solid communication & training skills
4. Menu compilation skills
5. Having knowledge about food safety and hygiene
6. Food cost of the main kitchen
7. Working with multi-cultural teams
8. To be aware of all Health, Safety and Fire regulations and to abide by their terms
9. To maintain high standards of personal hygiene at all times
10. To demonstrate proper and safe usage of all kitchen equipment
11. Ensure that full uniform is worn at all times
12. To support and adhere to the equal opportunities policy of the company
13. Language: Good comprehension of the English language
14. Preferred (if required): Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients