Chef De Partie - Commissary/ Tổ Trưởng Bếp Sơ Chế

- Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.

- Ensures that all dishes from that section are prepared consistently and according to standard recipes. 

- Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

- Monitors food and operating costs and controls these by reducing waste.

- Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

- Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

- Ensures the sanitation standards for kitchen are being met.

- Be familiar with all sections of the kitchen to facilitate the flexible use of employees. 

- Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

- Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

- Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

- Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.