Demi Chef de Partie

Job Specifications

Job Summary: 1. ABOUT THE ROLE

The Demi Chef de Partie will work closely with Chef de Partie but is also able to run a section of the kitchen on his/her own while ensuring that it runs according to performance standards established by the Executive Chef according to the company procedures and standards.

2. KEY RESPONSIBILITES

a. General
o Contribute to the morale of the hotel by maintaining effective relationships with hotel colleagues.
o Be fully conversant with all health and safety, fire and emergency procedures.
o Maintain a high standard of personal hygiene, dress, uniform, and body language.
o Be polite and professional in any situation where the image or reputation of the hotel is represented.
o Attend meetings and training as directed by supervisors.
o Ensure that all activities are carried out honestly, ethically and within the parameters of Vietnamese law.
o Follow Standards of cleanliness and hygiene of outlets.
o Maintains a high level of food quality as per culinary standards, whilst following Menus, Recipe formats, and directions as outlined.
o Prepare in advance food, beverage, material, and equipment needed for the service. cook and serve dishes according to the restaurant’s menu.
o Provide direction to the kitchen helpers, including commis, cooks, kitchen attendants and stewards.
o Clean and maintain your working area spotless in accord with HACCP
o Ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.
o Sets an example to his/her Commis Chefs through his/her passionate and practical approach. Remains visible in the assigned section and assists team members in all aspects of the operation.
o Recycle whatever possible and enforce cost-saving measures to staff.
o Perform any additional duties as directed by supervisors.

b. Key Result Areas

o Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
o Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
o Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price
o Ensures that food is stored, prepared and secured hygienically and safely
o Ensures that food is prepared and cooked according to specific recipes and wastage is minimized.
o Helps to ensure that an accurate and up-to-date recipe bank is maintained.
o Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
o Assists in the selection, training and evaluation of subordinate employee

Job Requirement: o Progressive experience of 2 – 3 years within 5 Star Hotel environment
o Strong a la carte background is highly preferred
o Dynamic, innovative and self-motivated

Job Benefits: • 2 weekly days off
• Duty Meals will be provided
• Opportunity to growth with Fusion Hotel Group

Report to: Sous Chef

Monthly Salary Range: Negotiable VNĐ

Expected Starting Date: 27/03/2023