Demi Chef de Partie
ibis Saigon Airport
Ho Chi Minh, South, Vietnam
5 ngày trước

Job Level

National under local employment status (or Foreigner already entitled to be recruited for this role)

Job / National under local employment status (or Foreigner already entitled to be recruited for this role) Fixed-term contract : No Status Full Time Anticipated Start Date 16-10-2018

Contact

Nhu Nguyen +84 28 3848 5556

Skills

Level of Education Vocational education Areas of study Cooking Professional experiences 3 to 5 years Languages essential Vietnamese Optional languages English

Essential and optional requirements

Key tasks

  • Responsible for guiding the Cooks and Commis and in the performance of their jobs in accordance to Hotel policies and procedures.
  • Responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation are rotated and used in a FIFO system.
  • Responsible for the proper maintenance and good working order of all equipment.
  • Responsible for consistently implementing Policies and Procedures in operating the Kitchen.
  • Responsible for establishing and maintaining high sanitation standards in the Kitchen.
  • Responsible for the Kitchen’s operation in the absence of the Sous Chef.
  • Implement all the food policies and procedures in the Kitchen.
  • Recognize good quality products and presentation.
  • Check and maintain all service standards established for the Kitchen.
  • Know and understand all the kitchen policies and procedures in food production.
  • Assure sufficient mise-en-place for the elaboration of the all menu according to recipe manuals.
  • Recommend corrective actions for unfavourable variances Food cost commitments.
  • Assist the Chef de Partie in the production of the mise-en-place for the elaboration of the all menus according to the standard recipes.
  • Assist the Chef de Partie in the preparation and distribution of all food items to all outlets and functions.
  • Perform miscellaneous job-related duties as assigned.
  • Attend meetings and training sessions organized by the Hotel management for the position.
  • Coach and counsel Cooks and Commis effectively with their daily tasks.
  • Capable of expressing clearly, listening and absorbing information.
  • Deputise in the absence of Chef De Partie.
  • Know and understand all the Garde Manger policies and procedures in food production.
  • Ibis and its people

    Simplicity, Modernity, Well-being

    Acteurs, the Ibis staff training and professional development programme , enables staff to :

  • become more professional by acquiring new skills,
  • learn a second profession,
  • be more independent in guest relations,
  • receive recognition for their skills
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