Chef De Partie (Cold Kitchen)

Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Maintain all HACCP aspects within the hotel operation.
Plan, prepare and implement high quality food and beverage products, and set- ups in all areas and in the restaurants.
Check and follow- up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre- set recipes, portion control and costing at all times.
Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.

Experience in high volume operation of at least 500 meals per service
Tourism & Hospitality experience preferred
Excellent customer service and conflict resolution abilities
Strong problem- solving skills required
At least 3 year of experience in the same role
Feel comfortable working in a fast- paced environment requiring multitasking
Extensive kitchen machinery and knife safety knowledge

Annual Leaves
Follow the government social insurance, health insurance, unemployment insurance
Working 5 days per week- off 2 days per week
Competitive salary and monthly service charge
24 accident insurance
Join in hotel activities
Training opportunities for career development

Cập nhật gần nhất lúc: 2024-04-02 13:10:24