Chef De Partie / Tổ trưởng Bếp

• Maintain and develop the hotel’s cuisine concepts and standards in preparation and presentation to ensure a consistent quality culinary offering to guests
• Assemble reports/records/checklist related to the department operation.
• Systemize the managerial process through a proper summary, checklist, logbook and record for follow up.
• Understand the business forecast thus conduct wisely management in manning and operation.
• Update operation logbook regularly in work shift, handover to the other shift for follow up.
• Promote positive inter- department relations through a concrete communication and cooperation.
• Be proactive in self- setting specific goals to develop in professional career.
• Perform other administrative documentation as requested
• Perform other tasks as required by the department’s senior managers.
• Participate to orientation programs & training courses organized by the department or the hotel management.
• Conduct a preventative maintenance plan on a periodic basis as required.
• Responsible for the Kitchen outlet, ensure a smooth and profitable operation
• Monitor and direct the daily operation to ensure the hygiene and safety criteria are followed and exercised in working area.
• Manage list of goods and stock available close with current operation
• Ensure all the stars following the hotel’s regulations and policies correctly.

• English communication skill and computer skill are preferred
• Good inter- personality and creative skills
• At least 4- 5 years of working experience in professional culinary operation, hospitality background is preferred.
• At least vocational certificate in culinary knowledge and education.

Attractive Salary and Benefit Package
- Full social Insurance, private accident and healthcare
- Supporting shift meals at star canteen
- Dynamic, professional & open- minded working environment
- Competitive salary, benefits and bonus
- Joining training courses

Cập nhật gần nhất lúc: 2026-01-03 18:00:08