Chef De Partie / Tổ trưởng Bếp

• Responsible for the Kitchen outlet, ensure a smooth and profitable operation

• Maintain and develop the hotel’s cuisine concepts and standards in preparation and presentation to ensure a consistent quality culinary offering to guests

• Monitor and direct the daily operation to ensure the hygiene and safety criteria are followed and exercised in working area.

• Understand the business forecast thus conduct wisely management in manning and operation.

• Systemize the managerial process through a proper summary, checklist, logbook and record for follow up.

• Manage list of goods and stock available close with current operation

• Conduct a preventative maintenance plan on a periodic basis as required.

• Ensure all the stars following the hotel’s regulations and policies correctly.

• Promote positive inter-department relations through a concrete communication and cooperation.

• Perform other tasks as required by the department’s senior managers.

• Update operation logbook regularly in work shift, handover to the other shift for follow up.

• Assemble reports/records/checklist related to the department operation.

• Perform other administrative documentation as requested

• Be proactive in self-setting specific goals to develop in professional career.

• Participate to orientation programs & training courses organized by the department or the hotel management.

- Full social Insurance, private accident and healthcare

- Dynamic, professional & open-minded working environment

- Joining training courses

- Competitive salary, benefits and bonus

- Supporting shift meals at star canteen

• At least 4-5 years of working experience in professional culinary operation, hospitality background is preferred.

• Good inter-personality and creative skills

• English communication skill and computer skill are preferred

Số điện thoại: 0254 625 7272