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7209 vacancies

Working time
Manager (team leader)
Fixed term contract

Education level

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Job Offer - Giám sát bếp chính - Premier Residences Phu Quoc Emerald Bay Managed by Accor - Accor Jobs

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Giám sát bếp chính

Job Reference 506781 Profession Kitchen | Chef de partie (m/f)

Hotel or Entity Premier Residences Phu Quoc Emerald Bay Managed by Accor Managed hotel

Phu Quoc
Premier Residences Phu Quoc Emerald Bay Managed by Accor Located at Khem beach, Phu Quoc island, Premier Residences Phu Quoc Emerald Bay is a 5-star resort and villa complex.

Premier Residences Phu Quoc Emerald Bay was designed by the world's leading designers with more 745 apartments and 7 villas. It has many leading facilities: restaurant chain with a capacity of up to 1,000 peoples, premium spa with a separate swimming pool, modern entertainment club, restaurant area for luxurious parties, kids club and retail area.
Discover the hotel


Job Level Job/National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Fixed-term contract: Yes
Duration of fixed-term contract (in months): 12
Status Full Time
Anticipated Start Date 31-07-2019


Uyen Nguyen


Level of Education
Areas of study
Professional experiences
1 to 2 years
Languages essential

Essential and optional requirements

• 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.

  • Excel
  • Word

Key tasks

• Conducts shift briefings to ensure hotel activities and operational requirements are known in the absence of Manager
• Prepares, cooks, serves and stores the following dishes:
o Appetizers, Savories, Salads and Sandwiches
 Applies organization skills for mise en place
o Sauces
 Produces hot and cold sauces for menu items ensuring consistency
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
o Pastry, cakes and yeast goods
 petits fours
 desserts
o Hot and cold deserts
 Decorate, portion and present
o Prepares a selection of rolls and breads
o Plates and Terrines
 Prepares pastries for pate en croute
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.
• Be 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 Commis, 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
• Works with Supervisor in manpower planning and management needs
• Works with Supervisor in the preparation and management of the Department’s budget