Chef de Partie (Cold kit)/ Tổ trưởng bếp lạnh

• Conducts shift briefings to ensure hotel activities and operational requirements are known in the absence of Manager
• Prepares, cooks, serves and stores the following dishes:
• Prepares in advance food, beverage, material and equipment needed for the service
• Establishes and maintains effective employee working relationships
• Butchery
• Attends and participates in daily briefings and other meetings as scheduled
• Communicates politely and display courtesy to guests and internal customers
• Attends and participates in training sessions as scheduled
• Cleans and re- sets his/her working area
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Be responsible for the effective presentation of staff meals and maintaining the staff dining room in a clean and hygienic manner
• Implements the hotel and department regulations, policies and procedures including but not limited to:
• Works with Supervisor in manpower planning and management needs
• Works with Supervisor in the preparation and management of the Department’s budget

• 2 years experience as a cook or an equivalent combination of education and experience.
• Problem solving and training abilities.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Food service permit or valid health/food handler card as required by local government agency.
• Diploma or Vocational Certificate in Culinary Skills or related field.

- Joining training courses according standard of AccorHotels.
- Accommodation and full meals provided.
- Have annual physical examination.
- Good salary, benefits and bonus.
- Dynamic, professional & open minded working environment.
- Shuttle bus for staff.

Cập nhật gần nhất lúc: 2024-04-04 20:50:37