Chef De Partie/ Tổ trưởng tổ bếp

Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
Prepares, cooks, serves and stores the required dishes
Communicates politely and display courtesy to guests and internal customers
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
Establishes and maintains effective employee working relationships
Attends and participates in daily briefings and other meetings as scheduled
Attends and participates in training sessions as scheduled
Prepares in advance food, beverage, material and equipment needed for the service
Cleans and re-sets his/her working area
Works with Supervisor in manpower planning and management needs
Works with Supervisor in the preparation and management of the Department's budget