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

o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

o Poultry and Game dishes

o Meat dishes

- meat marinades

- carve meats

o Fish and shell fish

 sauces for fish and shell fish

 garnishing techniques and methods of service for fish

- Decorate portion and present

o Prepares a selection of rolls and breads

o Plates and Terrines

o Vietnamese, Asian & International Dishes

o Buffet Food

 Prepares and presents food for buffets

 Prepares and presents desserts for buffets

 Stores buffet items

• Butchery

o Cuts meats to a correct portion size

o Properly wraps meats and fish to preserve and protect the product.

o Complete opening and closing duties and checklists.

o Follow procedures to ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws.

o Order and/or requisition supplies, inventory, etc. in a timely and efficient manner,

o Minimize waste and maintain controls to attain forecasted food cost.

o Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.

o 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.

• Responsible for the effective presentation of staff meals and maintaining the staff dining room in a clean and hygienic manner

• Communicates politely and display courtesy to guests and internal customers

• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

• Prepares in advance food, beverage, material and equipment needed for the service

• Cleans and re-sets his/her working area

• Implements the hotel and department regulations, policies and procedures including but not limited to:

o House Rules and Regulation

o Health and Safety

o Grooming

o Quality

o Hygiene and Cleanliness

• Performs related duties and special projects as assigned

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 1 years related experience or formal training or an equivalent combination of education and experience.
• 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.
• Problem solving and training abilities.