Chef De Partie

He/She leads by example and manages the performance of his staff.
He/She prepares and serves food in accordance with the standards established by the Executive Chef.

He/She is in charge of the maintenance of all equipment and material in his work area.
Contribute to the Guest’s Total Satisfaction and food revenue achievement of the establishment
He/She is responsible for the workstations in the kitchen.

• Control the quality and amount of his or her production.
• Control the hygiene in his work areas, equipment and materials.
• Must be in line with pre- assigned menu budgeting guidelines and expectations given by the Executive Chef
• Maintain the food cost mentioned by the Executive Chef.
• Develop kitchen staff’s skills on delegation.
• Respect the needs and individuality of the staff.
• Security/Confidentiality: Is responsible of ensuring soundness of the establishment kitchen structure
• Training of the staff within the workstation.
• Develop their self- confidence.
• Performance Standards: Based on an annual evaluation by the Executive Chef and the Food and Beverage Director. Basis for Evaluation will consider the ability to perform the job functions and handle special projects as assigned.
• Budget Control/Responsibility: Responsible for controlling the establishment expenses as cost relations within of his/her workstation.
• Control the daily operation of the workstation.
• Check the consumption of the ordered goods.
• Control the profitability of his production.
• Develop positive attitude on his/her workstation as job skills, knowledge, autonomy and creativity of the staff.
• Set an example and ensure that staff adheres to dress code and behavior as well as hygiene standards.
• Work and communicate closely with the Executive and Sous Chef.
• Provide them with the basis of working in a kitchen in order to increase their qualification and culinary knowledge.

Must have at least 2 years’ experience in a similar job.

Local Chefs degree/ Bằng cấp đầu bếp địa phương

Have experience of working in an international environment

Training: Must stay familiar with on- going Food and Beverage trends assigned by the Executive Chef
Must be familiar with all establishment procedures and regulations. Be able to support stress, handles complaints and have team leadership.
Be understanding and supportive, encouraging and helpful to all.
Must be able to work independently, as well as have the ability to consider, evaluate and make sound business decisions regarding question as problem solving.

What We Offer
• Training on cultural content, service standards, and brand storytelling
• Opportunity to work in a premium fine- dining environment
• Exposure to high- end hospitality and cultural programming
• Competitive compensation

Cập nhật gần nhất lúc: 2026-02-21 12:30:03