Tổ phó Bếp nóng/ Demi Chef de Partie (Hot Kitchen)

Essential Duties and Responsibilities – (Key Activities of the role)
• Prepares, cooks, serves and stores the following dishes:
- hot and cold
Meat dishes
Poultry and Game dishes
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
- carve meats
- meat marinades
 garnishing techniques and methods of service for fish
 sauces for fish and shell fish
Fish and shell fish
- Decorate portion and present
 Prepares and presents food for buffets
Prepares a selection of rolls and breads
Buffet Food
Plates and Terrines
 Stores buffet items
Vietnamese, Asian & International Dishes
 Prepares and presents desserts for buffets
• Butchery
Cuts meats to a correct portion size
Order and/or requisition supplies, inventory, etc. in a timely and efficient manner,
Complete opening and closing duties and checklists.
Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis.
Minimize waste and maintain controls to attain forecasted food cost.
Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.
Follow procedures to ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws.
Properly wraps meats and fish to preserve and protect the product.
• Responsible for the effective presentation of staff meals and maintaining the staff dining room in a clean and hygienic manner
• Attends and participates in daily briefings and other meetings as scheduled
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Prepares in advance food, beverage, material and equipment needed for the service
• Attends and participates in training sessions as scheduled
• Communicates politely and display courtesy to guests and internal customers
• Cleans and re- sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
Health and Safety
Quality
House Rules and Regulation
Grooming
Hygiene and Cleanliness
• Performs related duties and special projects as assigned

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

International work environment/Môi trường làm việc quốc tế
Service charge/Phí dịch vụ
Duty meal/Bữa ăn theo ca
Full Social Insurance/Bảo hiểm xã hội đầy đủ
Accor Group employee benefits (discussed in interview)/Quyền lợi Nhân viên Tập đoàn Accor (trao đổi khi phỏng vấn)
2 days off / week/ Nghỉ 2 ngày/tuần

Cập nhật gần nhất lúc: 2026-07-20 13:25:04