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Chef De Partie / Tổ Trưởng Bếp

An GiangToàn thời gianĐăng 5 tháng trước
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Mô tả công việc

  • Hạn nộp:17/06/2026Mức lương:Thỏa thuận Thông tin cơ bản Số lượng1Nơi làm việcHuyện Phú Quốc-Kiên GiangGiờ làm việcLàm theo caLoại hìnhKhách sạn/ Khu căn hộResort/ Khu Du lịchNhà hàng/ Bar/ PubNgành nghềBếpVị tríTrưởng ca/ Giám sátCập nhật25/04/2026 23:57 WHAT’S THE JOB?To assist the Sous Chef & Chef de Cuisine in the daily operation of the Kitchen. The Chef de Partie requires solid leadership qualities, organizational and communication skills, and are fully responsible for their operation, in the absence of the Sous Chef / Chef de Cuisine.
  • YOUR DAY-TO-DAYTo assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trustTo actively participate in the training, development the Culinary colleagues, according to the monthly training plan ,“comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guestsConducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development – and highlight areas of strengthMaximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislationTo report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef and Chef Cuisine with clear and concise updates if required, and follow up completedAttends meetings and briefings as instructed by the Sous Chef and Chef Cuisine and clearly and concisely disseminates relevant information to related teams, in a timely mannerTo conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibilityTo inform and keep the Chef de Cuisine and Executive Sous Chef up-to-date on challenges and irregularities and recommend courses of actionTo respond to change positively, in the departmental function as dictated by the industry, company or hotelInteracts with colleagues of other departments within areas of responsibility and develops solid working relationships with themTo be an ambassador of Lateral service for the teamTo have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and PracticesTo have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practicesTo have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standardsTo ensure that operating and kitchen equipment is maintained to a good standard with minimum breakageTo ensure that proper work orders are issue to repair Culinary equipment and solid follow up to ensure maximum operating equipmentTo take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specificationsTo assume a professional interest for the quality of food prepared and presented in the kitchen the consistent – continuous improvement of related teams and productTo assist the Sous Chef / Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow upTo expedite orders on the line in a professional mannerTo identify and request assistance if required, prior to any breakdowns occurringTo supervise all colleagues during the set-up, service and breakdown for each meal period-eventTo follow all control and key proceduresTo ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotationTo ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides or buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food CostTo monitor the kitchens operating costs and implements corrective pro-active action where necessary to reduce expensesTo understand, and post employee work schedules to reflect operating forecasts and to keep within budgeted figuresTo verify that all scheduled staff is present and signed-inImplements effective food promotions in co-ordination with the Sous Chef / Chef de CuisineTo support “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the venue-hotelTo communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operationThe ability follow control systems, which will assure quality and portion consistencyTo supervise all colleagues during the set-up, service and breakdown for each meal periodTo ensure that all venue reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Sous Chef and Chef Cuisine in an accurate and punctual mannerEnsures that all the required food transfer are completed to the appropriate venue/department.
  • Ensure full liaison with other members of the section and the Kitchen teamKey relationship with the Sous Chef and Chef CuisineDaily data collection and reporting of issues as they ariseSupport of Departmental objectivesCompletion of twice yearly Heartbeat surveysDiligence in prevention of wastageAttendance at Departmental meetings and Heartbeat feedback meetingsEnsures that all the required food transfer are completed to the appropriate venue/departmentBe a friendly face and helping hand to our guestsLook smart – wear your uniform with prideOther ad-hoc duties – unexpected moments when we have to pull together to get a task doneMay assist with other duties as assigned by management

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Thông tin tuyển dụng

Nhóm nghềQuản lý ca
Cấp bậcTrưởng nhóm
Số lượng1 người
Hạn nộp12/11/2026

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