Chef de partie- Japanese Rest- Trưởng ca bếp Nhật

To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with
To ensure that all staff on His section appointed have good personal hygiene
Ensuring FIFO procedures
To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders,deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
To minimise waste and spoilage
Control Food supply, wastage on his section
To Coordinate in details and professianalism his section with any other party
Engineering on work order forms. Mis- use of equipment should be reported and disciplinary action should be taken.
To be a Example for Personnal Hygiene / behaviour / Attendance
Prepare and communicate to Ex. Sous Chef or Sous chef market list needed for his section
To attend the Kitchen briefing and Monthly Kitchen meeting
To monitor and fully implement the portion control established with the recipe cards and the butcher test.
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
Ensuring a High level OF HACCP and Food safety in his section
Produce and control production of his section
Liase and work closely with the Chief Steward for pre- planning and execution of delivery and cleanliness of equipment, Set- up Buffet, Supplying of kitchen utensils and equipment
To control Set up for any buffets / restaurant mise en place
To constantly check the quality of food prepared with regard to taste and temperature

• Knowledgeable of all Cooking Techniques
• Know- how to conduct training on the fiel and correct his staff
• Know- how to maintain a high Hygiene level on his section
• Know how to read a recipe and execute them
• Knowledgeable of all portionning

- 100% salary of probation contract plus service charge / 100% lương thử viêc và phí dịch vụ hàng tháng
- Uniform / Được cung cấp đồng phục.
- Accor&039;s Bienvenue program / Chương trình phúc lơị nhân viên Accor
- Meal on duty in Hotel Staff canteen / Ăn bữa theo ca.
- Transportation by Hotel / Đưa đón bởi khách sạn
- Accomodation in Staff Hotel / Chỗ ở tại khách sạn nhân viên
- 5 Working days or 48 hrs per week / Làm việc 05 ngày hoặc 48 giờ một tuần.

Cập nhật gần nhất lúc: 2024-07-29 00:50:03