Chef de partie (Giám sát Bếp bánh)

JOB BRIEF
As a Chef De Partie, you will supervise and coordinate activities of Demi Chef and Commis Chefs; determine how food should be presented, and create decorative food displays, ensure proper portion, arrangement, and food garnish to be served, also monitor the quantity of food that is prepared. Additionally, assist cooks and kitchen staff with various tasks, and maintain kitchen logs for food safety program and food products, and ensure the quality of the food items and notify manager if a product does not meet specifications.
DUTIES AND RESPONSIBILITIES
To provide On- Iob Training to Commis 1, 2, 3 and Demi Chef de Partie.
To perform all other reasonable tasks assigned by the Sous Chef and Management
To check quality of food and report any problems to the Sous chef
To make sure production sheets (e.g. steak charts …etc.) are filled out and updated on a daily basis.
To oversee food production by commis chefs, demi chefs in the kitchen.
To assist Sous Chef with menu planning, stock control and costing.
To prepare, supervise and cook on assigned station of work.
To stand by to work on other sections when needed and take part in cross training when directed.
To ensure the point checklist is being enforced and follow- up on any areas likely to fall short of full marks with the Executive Chef.
To practice the principle of rotation of inputs/ ingredients – First in First out (FIFO), dating, labeling and other sanitation instructions.
To ensure staff the benefits of Breaks and meals – as laid down in the staff handbook, 30 minutes for lunch and dinner depending on hours of work.
To follow all kitchen regulations as outlined and directed.
To assist Sous Chef with taste panels and menu classes.
To assist Sous Chef with departmental promotions and sales opportunities.
To make sure all food items are sent to the correct area on time.
To comply with the ‘Clean as you go’ policy and keep work areas and fridge’s tidy at all times, and have a supervisor check before leaving the kitchen.
To be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.
To liaise with restaurant manager, supervisors and waiting staff as necessary in order to achieve high guest satisfaction.
To identify and discuss food production problems through with Sous Chef.

Good training and coaching skills.
Extensive knowledge of food handling and sanitation standards.
Certifications as required to comply with local and state laws.
Diploma in Culinary or equivalent required; Bachelor’s Degree as an advantage.
Passion for service excellence.
At least three years’ experience as a Demi Chef De Partie in a related cuisine in high volume five- star hotels.
Excellent physical health.

Social insurance coverage from the date of signing the labor contract
Join sports clubs including badminton, pickleball, and football
2 months of probation with full salary & service charge
Team building activities
Annual Summer Outing & Health Check- up
24 accident insurance
Attractive medical package
Uniform and laundry service provided by the Hotel
Enjoy 30% discount at all Hotel F&B outlets
Bonuses on public holidays throughout the year
Other benefits according to Company&039;s policy.
Delicious and nutritious meals at the Hotel’s Staff Cafeteria

Cập nhật gần nhất lúc: 2026-07-06 22:05:03