Chef de Partie

Communicates politely and display courtesy to guests and internal customers.
Implements the hotel and department regulations, policies and procedures.
Adhere to local regulations concerning FSMS/ HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Support the Section Chef by preparing, presenting, storing and serving a selection of dishes.
Performs related duties and special projects as assigned..
Prepare, cooks, serves and stores.
Responsible for the effective presentation of staff meals and maintaining the staff dining room in a clean an hygienic manner.

Problem solving and training abilities.
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.
2 years related experience or formal training or an equivalent combination of education and experience.

2 days off per week
Social Insurance participation upon signing the official Labor Contract
Employee preferential rates when using hotel services
Complimentary parking for motorbikes and cars
2- month probation period with 100% salary and full- service charge
Domestic and international training courses
Periodic health checks
Creative and friendly work environment
Uniform and meal during shift provided by the Hotel
12 days annual leaves
5 working days per week as regulated

Cập nhật gần nhất lúc: 2026-02-20 12:40:02