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Chef De Partie

  • Work location: Quang Nam , Da Nang

  • Level: Team Leader / Supervisor

    Deadline to apply: 31-10-2019

  • Salary: Competitive

Job requirement

  • Execute all assigned tasks as directed and delegated from his or her Managers. 
  • Assist Executive Chef and Sous Chef with kitchen operations as necessary. 
  • Help Sous Chef to research and test new food products in conjunction with Company initiatives. 
  • Recognize superior quality products, presentations and flavor.  
  • Maintain food preparation handling and correct storage standards. 
  • Maintain purchasing, receiving and food storage standards. 
  • Ensure compliance with all local, state and federal (Health Department) regulations. 
  • Support procedures for Food & Beverage portion and waste controls. 
  • Follow proper handling and right temperature of all food products. 
  • Developing creative customized cakes and baked goods for café, lounge, banquets and weddings 
  • Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.  
  • Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs  
  • Operate and maintain all department equipment and report malfunctions. 
  • Be responsible for asset management of all outlet property and facilities. 
  • Actively involved in training the associates on the fundamentals of techniques and excellent plate presentations. 
  • Participate in training associate on menu items including ingredients, preparation methods and unique tastes. 
  • Train associates in Safety Procedures and supervise their abilities to follow loss prevention policies to prevent accidents and control costs. 
  • Periodically plan outside associates’ activity to promote teamwork. 
  • Train, coach, and counsel associates in order to reach a satisfactory level of productivity. 
  • Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner 
  • Maintain F&B concepts and Mission standards concerning preparation & presentation. 
  • Carry a monthly self-inspection and make sure the Culinary Department is compliant with the 
  • Promote positive inter-departmental relations through candid communication and cooperation. 

Job requirement

  • Strong organization skills; Possess the ability to perform all functions in the operation; Food and Beverage culinary management experience with demonstrated leadership; Extensive knowledge of food handling and sanitation standards 
  • Certification as required to comply with culinary Education preferred 
  • 2+ years managing a team of junior culinarians 
  • Skills to motivate and develop the culinarians on your team 
  • A passion for real, good food 

Benefits

Insurance, Travel opportunities, Incentive bonus, Training & Development, Accommodation, Employee Shuttle Service, Uniform, Annual Leave