Chef De Partie (Vietnamese) | Tổ Trưởng Bếp (Bếp Việt)

Conduct shift briefing for information and updates from the previous shift, assign tasks to Demi Chef de Partie and Commis, instruct them the correct procedures for that assignment, monitor performance and productivity of hosts during the shift.
Check Temperature form to ensure the temperature of refrigerators is maintained to standard.
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 Junior Sous Chef if any equipment needs repairing.
Check cleanliness of all equipment and workstations at the start and end of the shift.
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.
Know and comply consistently with quality standards and kitchen rules and guidelines.
Assume 100% responsibility for quality of products served.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Ensure that all conducted trainings in food preparation, food testing, hygiene and grooming standards is relayed, understood, and followed by his/her subordinates.
Work in any section of the kitchen when necessary, due to business levels or colleague shortages.
Be concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.
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.
Liaise with others to ensure smooth operation
Interact with management of other departments within areas of responsibility and develop solid working relationships with them.
Attend meetings and briefings as instructed by the Executive Chef.
Record guest complaints, requests, and solutions together with any other issues related to personnel, equipment, produce, etc. and reports them to Junior Sous Chef.