Tổ trưởng Bếp Á/ Chef de Partie – Asian Cuisine

Ensure hygiene, food safety (HACCP), and fire safety standards are followed.
Train and guide junior staff and ensure proper food handling practices.
Ensure cleanliness and organization of workstations at all times.
Cooperate with the Sous Chef and other sections for smooth kitchen flow.
Assign daily tasks and ensure food is prepared on time during service hours.
Prepare and cook Asian dishes according to recipes and presentation standards.
Supervise and manage the team in the Asian kitchen section.
Assist in developing and improving Asian menu items as needed.
Control inventory usage and minimize food waste.
Check food quality, taste, portioning, and consistency before service.

Strong knowledge of ingredients, sauces, and traditional preparation methods.
Basic communication in English (for hospitality environment).
At least 2–3 years of experience in Asian cuisine, with 1+ year in a supervisory role.
Physically fit, punctual, and professional in appearance and behavior.
Proficient in techniques such as wok cooking, steaming, stir- frying, etc.
Understanding of food safety and kitchen hygiene regulations.
Ability to lead a team, assign tasks, and ensure quality under pressure.

Attractive Salary
Meals Provided
Professional Development – Training opportunities and clear career advancement paths
Translation: Commuting allowance policy- Applicable to employees with permanent residence in Phu Quoc.
Full Insurance Coverage – Social, health, and unemployment insurance in compliance with labor laws
Housing allowance policy- Applicable to employees whose permanent residence is outside Phu Quoc
Annual leave as regulated by the Labor Code.
Holiday and Tet Bonuses in accordance with Vietnamese labor laws.
Friendly Work Environment – Supportive team, open communication, and strong company culture

Cập nhật gần nhất lúc: 2026-03-02 02:40:02