Demi Chef de Partie - Đầu bếp tổ phó Nhà hàng 3 Spoons

- Supports the Section Chef by preparing, presenting, storing and serving a selection of dishes.
- Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
- Prepare, cook, present, and store a wide variety of dishes across international and Asian cuisines, including appetizers, salads, soups, sauces, curries, meat, seafood, poultry, vegetables, rice, noodle dishes, pastries, desserts, buffet items, and specialty regional menus.
- Produce high-quality food following recipe standards, presentation guidelines, and food safety requirements.
- Support preparation of banquet, buffet, festive, and à la carte menus as assigned.
- Prepare ingredients, equipment, and kitchen stations in advance to ensure smooth daily operations.
- Maintain cleanliness, hygiene, and organization of all kitchen work areas and equipment.
- Guide and support Kitchen Helpers, Cooks, Kitchen Attendants, and Stewards during operations.
- Communicate professionally with guests, colleagues, and supervisors; report operational issues and guest feedback promptly.
- Participate in daily briefings, training sessions, and continuous learning activities.
- Ensure full compliance with hotel standards, policies, and procedures related to quality, health & safety, grooming, hygiene, and operational excellence.
- Perform additional duties and special projects as assigned by management.