Demi Chef de Partie

• Prepares, cooks, serves and stores the following dishes:
 Prepares braised dishes
 Prepares sauces, condiments, seasonings and flavouring agents
 Prepares regional sauces, dips and dressings
 sauces for fish and shell fish
Fish and shell fish
 Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
 Prepares noodle dishes
 Decorate portion and present
 Prepare and produce Sashimi
 Prepares regional breads
 Prepares braised dishes according to regional style
 Produces deep fried dim sum
 Prepares chicken, meat, seafood and vegetable dishes
 Prepares a range of specialty seafood dishes
Vietnamese Dishes
 Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
 petits fours
Appetizers, Savories, Salads and Sandwiches
 Prepares dehydrated products
 Prepares a range of vegetable dishes
 Prepares regional curries
 Prepares regional noodle dishes
 Prepares hot and cold noodle dishes
 Stores buffet items
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
 Prepares and presents desserts for buffets
 Prepares an extensive range of meat, vegetable, chicken and seafood dishes
 Produces sweet and savoury dim sum
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
Hot and cold deserts
Asian Desserts
Malay and Nonya Dishes
 garnishing techniques and methods of service for fish
 carve meats
Meat dishes
 Produces a range of liquid and solid deserts
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
 Prepares and presents food for buffets
Chinese Regional Dishes
Indian Regional Dishes
 Beijing dishes
 Prepares specialty chicken and duck dishes
 Prepares extensive range of regional food, including sates
 Prepares sambas, achar, and kerabu
 Guangong dishes
 Prepare and produce a range of mushimono (steamed) dishes
Japanese Dishes
 Prepares soups
 Sichuman dishes
 Prepare and produce a range of yakimono (grilled dishes)
 Prepares a range of vegetable dishes
 Prepares regional appetizers
 meat marinades
 Prepares extensive range of regional food, including banquet, festive, and specialty menu items
 Prepares soups
 desserts
 Prepares regional curries
 Prepares and produces a range of salads
 Prepares regional rice dishes
Pastry, cakes and yeast goods
 Produces baked desserts
 Prepares regional rice dishes
 Produces a range of baked desserts
 Prepares regional curries
 Prepares regional appetizers
Sauces
 Prepares specialty menu items using specialized and preserved commodities
 Prepares braised dishes according to regional style
Buffet Food
 Shanghai dishes
 Produces baked dumpling
 Prepares specialty chicken and duck dishes
Plates and Terrines
Thai Regional Dishes
 Prepares regional noodle dishes
Poultry and Game dishes
 Prepares a range of specialty chicken and duck dishes
 Prepares regional noodle dishes
 Prepares specialty seafood dishes
 Prepares soups and stocks
 Prepares soups and stocks
 Prepares noodle dishes
Indonesian Dishes
 Prepares braised dishes
Dim Sum
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
 Produces and presents a range of steamed sweet rice based desserts
 Prepares regional curries
 hot and cold
 Prepares specialty seafood dishes
 Prepares regional rice dishes
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Cleans and re- sets his/her working area
• Establishes and maintains effective employee working relationships
• Prepares in advance food, beverage, material and equipment needed for the service
• Attends and participates in training sessions as scheduled
• Attends and participates in daily briefings and other meetings as scheduled
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates politely and display courtesy to guests and internal customers
• Implements the hotel and department regulations, policies and procedures including but not limited to:
House Rules and Regulation
Grooming
Quality
Health and Safety
Hygiene and Cleanliness
• Performs related duties and special projects as assigned

Required Skills –
• Problem solving and training abilities.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Food service permit or valid health/food handler card as required by local government agency.
Qualifications –
• Diploma or Vocational Certificate in Culinary Skills or related field.
Experience –
• 1 years related experience or an equivalent combination of education and experience.

- Duty Meals
- Uniform
- Other benefits per Vietnam labor law.
- Annual Health Check
- Monthly service Charge
- Full Insurance policy per current labor law.
- Participating job training, skill training by international hotel standards.
- Accident Insurance 24/7
- Hotel&039;s Activity

Cập nhật gần nhất lúc: 2026-07-06 20:25:03