Chef de Partie - Butcher (Tổ Trưởng Tổ Bếp - Bếp Sơ Chế)

Primary Responsibilities
- Supervise and train kitchen personnel within the butcher section, ensuring all team members adhere to hotel standards and hygiene practices.
- Prepare ingredients for daily food production, including portioning, cutting, and storing meat and vegetables. Ensure all preparation and storage are done in the most hygienic manner following HACCP standards.
- Oversee the quality of food items, including taste, temperature, and presentation, ensuring consistency and adherence to set specifications.
- Supervise in receiving and organizing deliveries, placing them into the appropriate storage areas in the kitchen.
- Maintain cleanliness and orderliness of all workstations, including freezers, refrigerators, and preparation tools.
- Ensure the kitchen complies with all safety, health, and sanitation procedures, preventing the use of contaminated products and ensuring no ill or infected personnel participate in food handling.
- Collaborate with the Executive Steward to ensure the overall cleanliness of the kitchen area.
Other Responsibilities:
- Familiarize yourself with hotel fire, life safety, and emergency procedures.
- Attend briefings, meetings, and training sessions as required by management.
- Maintain a high standard of personal appearance and hygiene at all times.
- Perform other reasonable duties as assigned by management.
Main Complexity/Critical Issues in the Job:
- Implement strict control on food portioning and minimize wastage to ensure gross food profitability.
- Ensure that all food preparation and handling adhere strictly to HACCP standards and hotel regulations.