Chef De Partie (cold kitchen) - danang marriott resort & spa, non nuoc beach villas

Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
Maintain all HACCP aspects within the hotel operation.
Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.