Chef De Partie (Asian Kitchen)/ Tổ trưởng Bếp Á

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