Chef de Partie (Vietnamese) | Tổ trưởng Bếp (Bếp Việt)

Check standard quality and quantity of mise en place prepared by Demi Chef and Commis.
Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage, inform Sous Chef if any equipment needs repairing.
Complete all paperwork before leaving such as transfer or purchasing requisitions filled out, logbook recap and roster updated.
Be responsible to supervise and prepare all the foods in his/her assigned section.
Follow recipes, standard portion sizes, cooking methods, quality standards, proper plate presentation, garnish set up for all dishes.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Receive guest information from other departments, Front Office and Food & Beverage in particular, if Executive Chef/ Executive Sous Chef and Sous Chef are not available, and inform them.