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Chef De Partie Thai Cuisine (Cold food)
Dusitd2 Resort & Spa Vung Tau, Vietnam
Địa điểm làm việc: Hà Nội
Hết hạn: 2 tuần trước
- Chi tiết công việc
- Giới thiệu công ty
Vị trí công việc này hiện tại đã hết hạn nộp hồ sơ, bạn có thể tham khảo thêm một số công việc liên quan phía dưới
Mô tả công việc
- Responsible for the preparation of all dishes that are prepared in their section.
- Monitors to ensure food quality, presentation and safety standards are being adhered to.
- Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
- Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
- Ensures that mis-en-place is prepared for each shift's needs.
- Follows control systems this will ensure quality and portion consistency.
- Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
- Supervises and ensures food items are properly stored at the end of the shift.
- Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
- Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
- Familiarizes yourself with the following procedures:
- Hotel fire procedures
- First Aid procedures
- Health & Safety policy & procedures
- Hotel security procedures
- Hotel product knowledge
- Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
- Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
- Carries out orders handed down to them by the Sous chef and Chef de Cusine.
- Delegates duties to chefs working in their section of the kitchen.
- Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
- Creates the market list on daily basis, listing all produce to be purchased
- Handles and reports any accident immediately to the Sous Chef, no matter how minor.
- Attends daily briefing, meeting to ensure the smooth operation.
- Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
- Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
- Performs other tasks or projects as assigned by hotel management or superiors.
* Benefits:
- Uniform
- Duty Meals
- Insurance policy per current labor law.
- Accident Insurance 24/7
- Monthly service Charge
- Annual Health Check
- Participating job training, skill training by international hotel standards.
- Hotel's Activities
- Other benefits per Vietnam labor law.
- Monitors to ensure food quality, presentation and safety standards are being adhered to.
- Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
- Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
- Ensures that mis-en-place is prepared for each shift's needs.
- Follows control systems this will ensure quality and portion consistency.
- Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
- Supervises and ensures food items are properly stored at the end of the shift.
- Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
- Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
- Familiarizes yourself with the following procedures:
- Hotel fire procedures
- First Aid procedures
- Health & Safety policy & procedures
- Hotel security procedures
- Hotel product knowledge
- Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
- Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
- Carries out orders handed down to them by the Sous chef and Chef de Cusine.
- Delegates duties to chefs working in their section of the kitchen.
- Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
- Creates the market list on daily basis, listing all produce to be purchased
- Handles and reports any accident immediately to the Sous Chef, no matter how minor.
- Attends daily briefing, meeting to ensure the smooth operation.
- Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
- Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
- Performs other tasks or projects as assigned by hotel management or superiors.
* Benefits:
- Uniform
- Duty Meals
- Insurance policy per current labor law.
- Accident Insurance 24/7
- Monthly service Charge
- Annual Health Check
- Participating job training, skill training by international hotel standards.
- Hotel's Activities
- Other benefits per Vietnam labor law.
Yêu cầu
- At least 2 years of Chef de Partie experience in a 5 star hotel
- Be very knowledgeable about his or her specialty, as well as culinary functions in general.
- Solid understanding of HACCP
- Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel's financial goals.
- Demonstrate real passion for menu planning and leadership
- Be very knowledgeable about his or her specialty, as well as culinary functions in general.
- Solid understanding of HACCP
- Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel's financial goals.
- Demonstrate real passion for menu planning and leadership
Thông tin khác
Loại công việc
Nhân viên toàn thời gian
Cấp bậc
Nhân viên
Học vấn
Cao đẳng
Kinh nghiệm
2 - 5 năm kinh nghiệm
Giới tính
Nam / Nữ
Ngành nghề
Dịch vụ khách hàng
,
Nhà hàng / Dịch vụ ăn uống
Thông tin chung
- Ngày hết hạn: 02/02/2025
- Thu nhập: Thương lượng
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