Chef De Partie

Operate and maintain all department equipment and report malfunctions.
Support procedures for Food & Beverage portion and waste controls.
Promote positive inter-departmental relations through candid communication and cooperation.
Actively involved in training the associates on the fundamentals of techniques and excellent plate presentations.
Participate in training associate on menu items including ingredients, preparation methods and unique tastes.
Recognize superior quality products, presentations and flavor.
Ensure compliance with all local, state and federal (Health Department) regulations.
Carry a monthly self-inspection and make sure the Culinary Department is compliant with the
Follow proper handling and right temperature of all food products.
Help Sous Chef to research and test new food products in conjunction with Company initiatives.
Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
Developing creative customized cakes and baked goods for café, lounge, banquets and weddings
Maintain F&B concepts and Mission standards concerning preparation & presentation.
Train associates in Safety Procedures and supervise their abilities to follow loss prevention policies to prevent accidents and control costs.
Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
Periodically plan outside associates’ activity to promote teamwork.
Assist Executive Chef and Sous Chef with kitchen operations as necessary.
Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
Execute all assigned tasks as directed and delegated from his or her Managers.
Maintain purchasing, receiving and food storage standards.
Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner
Maintain food preparation handling and correct storage standards.
Be responsible for asset management of all outlet property and facilities.

Good understanding of local languages is desired.
Language: Fluency in English, Oral and Written.
Working experience in 5 star hotel/resort or international branding is preferable.
At least 01 year experience in similar position.
Sound Computer knowledge, proficiency in MS Office
At least 03 years experience in Hospitality Industry.

Training & Development
Annual leave
Heath checkup
Uniform
Insurance
Accommodation - Hoiana Staff Village
Employee shuttle bus service

Cập nhật gần nhất lúc: 2022-05-23 23:22:04