Tổ phó bếp lạnh/ Demi chef de partie (cold)

Essential Duties and Responsibilities - (Key Activities of the role)
• Prepares, cooks, serves and stores the following dishes:
- hot and cold
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o Poultry and Game dishes
o Meat dishes
- meat marinades
- carve meats
o Fish and shell fish
 sauces for fish and shell fish
 garnishing techniques and methods of service for fish
- Decorate portion and present
o Prepares a selection of rolls and breads
o Plates and Terrines
o Vietnamese, Asian & International Dishes
o Buffet Food
 Prepares and presents food for buffets
 Prepares and presents desserts for buffets
 Stores buffet items
• Butchery
o Cuts meats to a correct portion size
o Properly wraps meats and fish to preserve and protect the product.
o Complete opening and closing duties and checklists.
o Follow procedures to ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws.
o Order and/or requisition supplies, inventory, etc. in a timely and efficient manner,
o Minimize waste and maintain controls to attain forecasted food cost.
o Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.
o Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis.
• Responsible for the effective presentation of staff meals and maintaining the staff dining room in a clean and hygienic manner
• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
o House Rules and Regulation
o Health and Safety
o Grooming
o Quality
o Hygiene and Cleanliness
• Performs related duties and special projects as assigned