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6309 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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18/07/2019

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

City
Phu Quoc
State
South
Region/Country
Vietnam 
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

Contract

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

Contact

Uyen Nguyen
uyen.nguyen@accor.com
+84905637475

Skills

Level of Education
Others
Areas of study
Cooking
Professional experiences
1 to 2 years
Languages essential
Vietnamese
English

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