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

Follow recipes, standard portion sizes, cooking methods, quality standards, proper plate presentation, garnish set up for all dishes.
Be concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Ensure that all conducted trainings in food preparation, food testing, hygiene and grooming standards is relayed, understood, and followed by his/her subordinates.
Check standard quality and quantity of mise en place prepared by Demi Chef and Commis.
Check Temperature form to ensure the temperature of refrigerators is maintained to standard.
Interact with management of other departments within areas of responsibility and develop solid working relationships with them.
Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
Be responsible to supervise and prepare all the foods in his/her assigned section.
Check cleanliness of all equipment and workstations at the start and end of the shift.
Know and comply consistently with quality standards and kitchen rules and guidelines.
Assume 100% responsibility for quality of products served.
Attend meetings and briefings as instructed by the Executive Chef.
Liaise with others to ensure smooth operation
Complete all paperwork before leaving such as transfer or purchasing requisitions filled out, logbook recap and roster updated.
Record guest complaints, requests, and solutions together with any other issues related to personnel, equipment, produce, etc. and reports them to Junior Sous Chef.
Conduct shift briefing for information and updates from the previous shift, assign tasks to Demi Chef de Partie and Commis, instruct them the correct procedures for that assignment, monitor performance and productivity of hosts during the shift.
Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage, inform Junior Sous Chef if any equipment needs repairing
Receive guest information from other departments, Front Office and Food & Beverage in particular, if Executive Chef/ Executive Sous Chef and Sous Chef are not available, and inform them.

Intermediate MS Office and Outlook platforms.
Heavy lifting of materials up to 25lbs may be required.
Excellent attitude under pressure, and after long hours.
Any courses relating to food preparation or the culinary arts.
Diploma of college or university and achievements of food and beverage / hotel management.
Operations of section, resort policies regarding food and beverage operations. In addition first aid is preferred.
At least two years of experience in similar position.
Good command of written and spoken English.
Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.
Familiar with food and hygiene codes, policies and procedures.
Must be able to stand for long periods of time.
Preparing, cooking, and plating skills; familiar with kitchen equipment.

Competitive Service Charge
Long- service award after every 12 months of employment
Social insurance contribution based on 100% salary
Attractive year- end and Tet bonuses
100% salary during the probation period (2 months)
Monthly allowance: VND 2,400,000
7 personal accident insurance from the first working day
Uniforms and laundry service provided
Global training opportunities and career development with Six Senses & IHG Hotels & Resorts
Duty meals and staff transportation provided
Relocation allowance support
Annual Home Leave airfare support
Accommodation provided for employees

Cập nhật gần nhất lúc: 2026-07-06 19:25:02