DEMI CHEF (Tổ Phó Bếp) - Nhà Hàng Sắp Khai Trương Thảo Điền Q.2

Report to: Chef de Partie / Director

Time open: April 2026

Location: Masteri An Phú, District 2

KEY RESPONSIBILITIES
Food Quality Control & Presentation
- Consistency: Guarantee that every dish meets the required quality, portion size, and taste profile.
- Final Inspection: Directly inspect all dishes before they are served to ensure they meet the restaurant&039;s high standards.
- Hands- on Support: Directly participate in food preparation and cooking to ensure all tasks are completed efficiently.
- Plating: Ensure food presentation is aesthetically pleasing and consistent with the brand image.
- Recipe Compliance: Ensure all dishes are prepared strictly according to standardized recipes and SOPs.
Kitchen Hygiene & Food Safety
- Organization: Maintain high aesthetic and organizational standards within the kitchen environment.
- Food Safety (HACCP): Take full responsibility for food hygiene from ingredient sourcing and preparation to processing and final plating.
- Sanitation Management: Assign and supervise cleaning tasks to maintain impeccable cleanliness throughout the kitchen.
Asset & Inventory Management
- Equipment Care: Supervise the proper use and maintenance of kitchen machinery and tools.
- Inventory Control: Conduct regular inspections and manage the inventory of kitchen tools at the assigned station.
- Reporting: Promptly report any damaged, malfunctioning, or lost assets to superiors.
- Standard Cleaning: Ensure all processing equipment is cleaned according to strict hygiene protocols.
Leadership & Training Support
- Mentoring: Train and guide new kitchen staff on duties and restaurant standards
- Shift Management: Inspect mise- en- place (prep work) and assign workstations to subordinates at the start of each shift.
- Ordering: Consolidate and report ingredient requirements to ensure sufficient stock for service.
- Operational Supervision: Support the Chef de Partie in daily kitchen operations.
- Performance Monitoring: Supervise the quality of work at all assigned positions within the station.

Attributes: Diligent, detail- oriented, honest, and high sense of responsibility.
Experience: Minimum 05 years of experience in the Hospitality/Culinary industry.
Language: Proficiency in English communication.
Health: Excellent health condition (fit for kitchen environment).

Salary: 12,000,000 – 14,000,000 VND (Negotiable based on experience and skills).
Uniform: Kitchen uniform provided.
Meals: One duty meal provided per shift.
Insurance: Full social insurance (BHXH) as per Labor Law.

Cập nhật gần nhất lúc: 2026-03-20 04:25:02