DEMI CHEF (Tổ Phó Bếp) - Nhà Hàng Sắp Khai Trương Thảo Điền Q.2

Location: Masteri An Phú, District 2
Time open: April 2026
Report to: Chef de Partie / Director
I. KEY RESPONSIBILITIES
1. Food Quality Control & Presentation
- Final Inspection: Directly inspect all dishes before they are served to ensure they meet the restaurant's high standards.
- Recipe Compliance: Ensure all dishes are prepared strictly according to standardized recipes and SOPs.
- Consistency: Guarantee that every dish meets the required quality, portion size, and taste profile.
- Plating: Ensure food presentation is aesthetically pleasing and consistent with the brand image.
- Hands-on Support: Directly participate in food preparation and cooking to ensure all tasks are completed efficiently.
2. Kitchen Hygiene & Food Safety
- Sanitation Management: Assign and supervise cleaning tasks to maintain impeccable cleanliness throughout the kitchen.
- Food Safety (HACCP): Take full responsibility for food hygiene from ingredient sourcing and preparation to processing and final plating.
- Organization: Maintain high aesthetic and organizational standards within the kitchen environment.
3. Asset & Inventory Management
- Equipment Care: Supervise the proper use and maintenance of kitchen machinery and tools.
- Standard Cleaning: Ensure all processing equipment is cleaned according to strict hygiene protocols.
- Inventory Control: Conduct regular inspections and manage the inventory of kitchen tools at the assigned station.
- Reporting: Promptly report any damaged, malfunctioning, or lost assets to superiors.
4. Leadership & Training Support
- Operational Supervision: Support the Chef de Partie in daily kitchen operations.
- Shift Management: Inspect mise-en-place (prep work) and assign workstations to subordinates at the start of each shift.
- Performance Monitoring: Supervise the quality of work at all assigned positions within the station.
- Ordering: Consolidate and report ingredient requirements to ensure sufficient stock for service.
- Mentoring: Train and guide new kitchen staff on duties and restaurant standards