Chef De Partie - Tổ trưởng Bếp

• Assisting the Sous chef in being responsible for the culinary kitchen area, ensuring a smooth running, profitable operation within the framework of the hotel.

• Maintaining the Wafaifo cuisine concepts and standards for food preparation and presentation.

• Maintaining food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.

• Enforcing the food preparation and presentation guidelines by ensuring consistent quality culinary offerings to our guests.

• Maintaining food safety & protection. All food in working areas should be following food handling techniques, to include dating, proper storage, rotation etc. Maintain basic food safety and sanitation in accordance with the company policies.

• Completing all standard checklists correctly at all required times.

• Achieve departmental budget goals by maintaining efficient cost expenditure.

• Accurately forecasting business demands on a weekly basis to ensure efficient staffing & food production.

• Being aware of always maintaining outlet safety.

• Being responsible for reporting any damage or maintenance issues of all outlet property and facilities.

• Promoting positive inter-departmental relations through candid communication and cooperation.

• Ensuring to follow all job safety regulations and all hazards are reported to Sous Chef.

• Be willing to work in all sections and kitchens if needed.

• Performing other duties as assigned by the supervisor