Cold Demi chef de partie/ Tổ phó bếp lạnh

•Mövenpick Resort Phan Thiet is located in a prime location on Hon Gio street, Phan Thiet city, Binh Thuan province. The resort is located near the romantic beach, with a long stretch of fine white sand and emerald green sea water, bringing visitors beautiful natural scenery and fresh, cool atmosphere.

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.

Experience in the Hospitality industry. Fluent in both spoken and written English and Vietnamese.