Chef de Partie (Cold Kitchen)

At the confluence of culture and business in the heart of Vietnam’s bustling capital, Grand Mercure Hanoi is an authentic, immersive experience steeped in chic contemporary style and sophistication. With culturally immersive experiences and flavours for the most discerning guests, the hotel is home to two restaurants, a lobby lounge, a rooftop bar with a glass-walled swimming pool, a lush spa, a sleek executive lounge, and several meetings and event spaces, including a beautiful, naturally-lit Grand Ballroom, making this five-star offer from Accor as practical as it is refined.

Meticulously designed to reflect Vietnamese culture and heritage, impressive architecture, subtle motifs, and characterful local style deliver a uniquely soulful experience. With rice as the main inspiration, starting at the grand entryway and peppered throughout the hotel, richly coloured pottery, handmade lacquerware, clever design patterns, delicate ceramics, and grand architecture combine to impart small and mighty details that are both tasteful and refined.

Grand Mercure Hanoi has been honored with a multitude of prestigious awards, such as Best Architectural Design in South East Asia and Luxury Heritage Hotel in Vietnam from World Luxury Hotel Awards and Indigenous/Heritage Cuisine – Global Winner, Best Locally Sourced Produce Menu in South East Asia and Most Luxurious Ambience in Vietnam for Lộc-ally from World Luxury Restaurant Awards.

We are seeking a talented and experienced Chef de Partie (Cold Kitchen) to join our culinary team in Hanoi, Vietnam. As a key member of our kitchen staff, you will be responsible for overseeing the cold kitchen section, ensuring high-quality food preparation, and maintaining excellent standards of hygiene and food safety.

• Supplies enough mise-en-place and ensure smooth operation.
• Has knowledge of all preparation concerning ingredients, cooking techniques and presentation.
• Ensures quality and freshness of all food preparation.
• Be responsible of kitchen hygiene & HACCP up to standard
• Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
• To report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef and Chef Cuisine with clear and concise updates if required, and follow up completed
• To ensure all “quality ingredients” received accurately and stored following F.I.F.O. procedure.           
• To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides or buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
• To assist the Sous Chef / Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
• Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine clearly and concisely disseminates relevant information to related teams, in a timely manner
• To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance
• To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
• Ensures that production done according to the standard recipes at all times.
• Checks fridge and Products thoroughly to avoid spoilage.
• Has knowledge of all food items concerning ingredients, cooking techniques and preparation.
• Alert in energy saving.
• Ensures production and quality meets hotel standards.
• Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine and clearly and concisely disseminates relevant information to related teams, in a timely
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications

• Diploma or Vocational Certificate in Culinary Skills or related field
• Solid Culinary experience
• Must be able to read and write to facilitate the communication process
• Computer and Microsoft Office skills
• Solid communication & training skills
• Menu compilation skills
• Food cost of the main kitchen
• Working with multi-cultural teams
• To be aware of Health, Safety and Fire regulations and to abide by their terms
• To maintain high standards of personal hygiene at all times
• To demonstrate proper and safe usage of all kitchen equipment

We are seeking of local candidate