Chef De Party Western & Asian (Cold Food)

- 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.
* 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.