Chef de partie / Tổ trưởng bếp

• To assist in the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

• Organises and sets up the assigned section of the Culinary as efficiently as possible to increase speed and maximise productivity.

• Ensures that all dishes from that section are prepared consistently and according to standard recipes. 　

• Assists the Sous Chef and Head Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

• Monitors food and operating costs and controls these by reducing waste.

• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Head Chef.

• Ensures the sanitation standards for kitchen are being met.

• Be familiar with all sections of the kitchen to facilitate the flexible use of associates.

• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.