Chef De Partie - tổ trưởng bếp

- Assisting the Sous chef in being responsible for the culinary kitchen area, ensuring a smooth running, profitable operation within the framework of the hotel.
- Maintaining the Wafaifo cuisine concepts and standards for food preparation and presentation.
- Maintaining food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
- Enforcing the food preparation and presentation guidelines by ensuring consistent quality culinary offerings to our guests.
- Maintaining food safety & protection. All food in working areas should be following food handling techniques, to include dating, proper storage, rotation etc. Maintain basic food safety and sanitation in accordance with the company policies.
- Completing all standard checklists correctly at all required times.
- Achieve departmental budget goals by maintaining efficient cost expenditure.
- Accurately forecasting business demands on a weekly basis to ensure efficient staffing & food production.
- Being aware of always maintaining outlet safety.
- Being responsible for reporting any damage or maintenance issues of all outlet property and facilities.
- Promoting positive inter-departmental relations through candid communication and cooperation.
- Ensuring to follow all job safety regulations and all hazards are reported to Sous Chef.
- Be willing to work in all sections and kitchens if needed.
- Performing other duties as assigned by the supervisor