Chef de Partie - Hiryu

This position supports the culinary team by preparing and cooking food items, monitoring food quality, and ensuring kitchen hygiene and safety. The role also assists in supervising junior team members and contributes to operational efficiency and guest satisfaction
Culinary Operation

Maintain high standards of food quality, taste, and presentation.
Prepare and execute dishes according to hotel recipes, standards, and guest expectations.
Communicate effectively with team members and other departments.
Ensure proper handover records and effective communication within the assigned section and across all kitchen areas.
Ensure mise- en- place is completed for the assigned section daily.
Ensure consistency and timely delivery of all food items served.

Teamwork and Leadership

Promote a positive and professional kitchen environment.
Supervise and train junior cooks, Demi Chefs, Commis Chefs, and trainees within the section.
Delegate tasks to ensure smooth operations and timely preparation.
Support the Sous Chef and Chef de Cuisine with daily operations.

Cost Control and Waste Management

Support junior chefs in developing an artistic eye and a deeper understanding of Vietnamese culinary culture.
Train and inspire the Tran Dynasty kitchen team in plating techniques, food styling, and presentation skills.
Lead by example through passion, attention to detail, and creative excellence.

Health, Hygiene and Safety

Ensure all kitchen work areas are kept clean, organized, and sanitary.
Report and take appropriate action to address any health or safety hazards.
Follow hygiene protocols, including proper handwashing, temperature monitoring, and safe food storage practices.
Maintain high standards of personal appearance and hygiene at all times.
Apply all hotel food safety and hygiene standards, including HACCP requirements.
Attend all briefings, meetings, and training sessions as assigned by management.
Be knowledgeable about hotel fire, life safety, and emergency procedures.

Knowledge and Experience

Minimum 2 years of experience in a similar role within a hotel or fine dining restaurant.
Certificate or Diploma in Culinary Arts or an equivalent qualification.
Solid understanding of kitchen operations, international cuisines, and food safety standards.
Basic English communication skills.

Competencies

Professional grooming and appearance.
Ability to remain calm and work efficiently under pressure.
High attention to detail and commitment to quality.
Team player with leadership potential.
Strong culinary skills with a passion for cooking.

Full salary and service charge during probation
Global career mobility opportunities
Social insurance in accordance with the law
Annual Summer Outing
Thoughtfully designed benefits supporting your wellbeing and growth
2 days off per week
Professional and inspiring working environment
Learning & development opportunities within Accor group
Attractive gifts for public holidays and special occasions
Recognition culture & employee engagement activities
Competitive salary package with service charge
A chance to grow your career in a luxury, world- class environment
Daily meals provided at the Staff Cafeteria

Cập nhật gần nhất lúc: 2026-07-06 15:10:03