Chef de Partie

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Prepares, cooks, serves and stores the following dishes:
 Produces a range of liquid and solid deserts
Chinese Regional Dishes
 Prepares pastries for pate en croute
 Prepares specialty menu items using specialized and preserved commodities
 Prepares a range of vegetable dishes
 Prepares a range of specialty seafood dishes
 Prepares regional noodle dishes
 Prepares regional rice dishes
 Prepares regional curries
 Prepares a range of specialty chicken and duck dishes
Malay and Nonya Regional Dishes
 Prepare and produce Sashimi
Appetizers, Savories, Salads and Sandwiches
 sauces for fish and shell fish
 carve meats
 Prepares hot and cold noodle dishes
 Prepares sambas, achar, and kerabu
 Prepares extensive range of regional food, including banquet, festive, and specialty menu items
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
 Prepares soups
 Prepares specialty seafood dishes
Sauces
 Prepares sauces, condiments, seasonings and flavouring agents
 garnishing techniques and methods of service for fish
 Prepares regional appetizers
 Guangong and Chiu Chow dishes
 Prepares chicken, meat, seafood and vegetable dishes
Hot and cold deserts
Pastry, cakes and yeast goods
 Prepares specialty chicken and duck dishes
Plates and Terrines
 Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
Asian Desserts
 Prepares regional noodle dishes
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads
 Prepares regional curries
 Prepares regional appetizers
 Prepares specialty chicken and duck dishes
 Applies organization skills for mise en place
 Prepares regional breads
 Prepares noodle dishes
 Prepares Chiu Chou dehydrated products
Indonesian Dishes
 Prepares Chiu Chou braised dishes
 Prepares specialty seafood dishes
 Beijing dishes
 Prepares and presents food for buffets
 Prepare and produce a range of mushimono (steamed) dishes
 Prepares regional rice dishes
 Prepares and produces a range of salads
 petits fours
 Prepares soups and stocks
 Prepare and produce a range of yakimono (grilled dishes)
Thai Regional Dishes
 Decorate, portion and present
 Produces hot and cold sauces for menu items ensuring consistency
 Shanghai dishes
 Prepares soups
 Prepares braised dishes according to regional style
Meat dishes
 Produces and presents a range of steamed sweet rice based desserts
 Prepares an extensive range of meat, vegetable, chicken and seafood dishes
 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
 Sichuan dishes
 meat marinades
 Prepares regional noodle dishes
Indian Regional Dishes
 Prepares regional curries
 Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
 desserts
Vietnamese Dishes
 Prepares braised meat dishes
 Prepares regional rice dishes
 Produces deep fried dim sum
 Prepares braised dishes according to regional style
 Prepares regional curries
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
 Prepares a range of vegetable dishes
Fish and shell fish
 Prepares soups and stocks
 Produces sweet and savoury dim sum
Japanese Dishes
 Prepares regional sauces, dips and dressings
 Prepares and presents desserts for buffets
 Produces baked dumpling
Buffet Food
 Prepares extensive range of regional food, including sates
 Stores buffet items
 Prepares noodle dishes
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
 Produces a range of baked desserts
Poultry and Game dishes
 Produces baked desserts
Dim Sum
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Communicates politely and display courtesy to guests and internal customers
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Attends and participates in daily briefings and other meetings as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Establishes and maintains effective employee working relationships
• Attends and participates in training sessions as scheduled
• Cleans and re- sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
Quality
House Rules and Regulation
Grooming
Health and Safety
Hygiene and Cleanliness
• Works with Supervisor in the preparation and management of the Department’s budget
• Works with Supervisor in manpower planning and management needs

Required Skills –
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Problem solving and training abilities.
• Food service permit or valid health/food handler card as required by local government agency.
Qualifications –
• Diploma or Vocational Certificate in Culinary Skills or related field.
Experience –
• 2 years experience as a cook or an equivalent combination of education and experience.

- Monthly service Charge
- Annual Health Check
- Duty Meals
- Hotel&039;s Activity
- Accident Insurance 24/7
- Uniform
- Participating job training, skill training by international hotel standards.
- Other benefits per Vietnam labor law.
- Full Insurance policy per current labor law.

Cập nhật gần nhất lúc: 2024-04-03 13:38:54