Western Chef De Partie Mai House Saigon

- In charge of Western section for main kitchen of hotel. - Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. - Direct, train and monitor performance of line Cooks. - Maintain inventory and order items as needed. Maintain organization, cleanliness and sanitation of work areas and equipment. - Working with Sous Chef and Executive Sous Chef to maintain high standards in the quality of food both as to its preparation and its presentation - Working in all areas of the kitchen depending on the daily needs of Sous Chef and Executive Sous Chef preparation of a whole range of food but with a particular emphasis on pastry - To observe all Food Hygiene and Health and Safety policy - To assist Sous Chef and Executive Sous Chef to check the completeness of all suppliers' deliveries and the correctness of their invoices. - To set out, maintain and monitor high standards of cooking and presentation - To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design - Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event - To ensure that all completed jobs are fully checked off before it leaves the unit - To work closely with Sous Chef and Executive Sous Chef and other chefs at each event to ensure that the function runs smoothly - Close liaison with the other Manager with regard to service and timings

- Social Insurance, Health Insurance and Unemployment Insurance. - Duty meal. - Free uniform distribution and laundry. - Free parking area for employees. - Monthly service charge and periodic health check. - Professional and friendly working environment. - Training and development program.

- Culinary school degree or vocational certification is required. - 1-2 years of working experience in the same position at Hotels/ Resorts. - Excellent knowledge of culinary techniques, procedures and standard is a plus. - Strong communication and leadership skills. - Hardworking, eager to learn and proactive in work.