Chef De Partie / Tổ Trưởng Bếp

Mô tả công việc

Địa điểm làm việc: Huyện Phú Quốc, Kiên Giang

Mô tả công việc

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-DAY

To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust

To 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 guests

Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development – and highlight areas of strength

Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation

To 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 completed

Attends 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 manner

To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility

To inform and keep the Chef de Cuisine and Executive Sous Chef up-to-date on challenges and irregularities and recommend courses of action

To respond to change positively, in the departmental function as dictated by the industry, company or hotel

Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them

To be an ambassador of Lateral service for the team

To have a complete understanding of, and adhere to the Local authorities & company’s policy on Safety Procedures and Practices

To have a complete understanding of, and adhere to the Local authorities & company’s policy relating to Food hygiene and Safe Food Handling practices

To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards

To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage

To ensure that proper work orders are issue to repair Culinary equipment and solid follow up to ensure maximum operating equipment

To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications

To assume a professional interest for the quality of food prepared and presented in the kitchen the consistent – continuous improvement of related teams and product

To 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 up

To expedite orders on the line in a professional manner

To identify and request assistance if required, prior to any breakdowns occurring

To supervise all colleagues during the set-up, service and breakdown for each meal period-event

To follow all control and key procedures

To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation

To 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 Cost

To monitor the kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses

To understand, and post employee work schedules to reflect operating forecasts and to keep within budgeted figures

To verify that all scheduled staff is present and signed-in

Implements effective food promotions in co-ordination with the Sous Chef / Chef de Cuisine

To support “Chef’s Creations” which meet the needs of the target market and are in line with the operating concept for the venue-hotel

To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s operation

The ability follow control systems, which will assure quality and portion consistency

To supervise all colleagues during the set-up, service and breakdown for each meal period

To 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 manner

Ensures 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 team

Key relationship with the Sous Chef and Chef Cuisine

Daily data collection and reporting of issues as they arise

Support of Departmental objectives

Completion of twice yearly Heartbeat surveys

Diligence in prevention of wastage

Attendance at Departmental meetings and Heartbeat feedback meetings

Ensures that all the required food transfer are completed to the appropriate venue/department

Be a friendly face and helping hand to our guests

Look smart – wear your uniform with pride

Other ad-hoc duties – unexpected moments when we have to pull together to get a task done

May assist with other duties as assigned by management

Yêu cầu

• Education: Diploma or Vocational Certificate in Culinary Skills or related field.
• Service years in the field : 5 years minimum in five star hotel or fine dining venue/ 1 years minimum in position / Solid Culinary experience
• Knowledge and skills:

Must be able to read and write to facilitate the communication process

Computer and Microsoft Office skills

Solid communication & training skills

Menu compilation skills

Having knowledge about food safety and hygiene

Food cost of the main kitchen

Working with multi-cultural teams

To be aware of all Health, Safety and Fire regulations and to abide by their terms

To maintain high standards of personal hygiene at all times

To demonstrate proper and safe usage of all kitchen equipment

Ensure that full uniform is worn at all times

To support and adhere to the equal opportunities policy of the company

• Language: Good comprehension of the English language
• Preferred (if required): Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients

Quyền lợi

Competitive salary

Service charge

Social Insurance as law

Bao Viet Health insurance for personal

24/7 Accident Insurance

Relocation assistance

At least 14 leave days

Housing, uniform, meal, and transportation are provided by the resort