Demi Chef de Partie / Tổ phó bếp

As Demi Chef de Partie you will support the Section Chef by preparing, presenting, storing and serving a selection of dishes. This role reports to the Chef de Partie/ Sous Chef.

In specific you will:

- Prepare, cook, serve and store the following dishes:

- Appetizers, Savories, Salads and Sandwiches

- Sauces: hot and cold

- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

- Poultry and Game dishes

- Meat dishes: meat marinades, carve meats

- Fish and shell fish: sauces for fish and shell fish, garnishing techniques and methods of service for fish

- Hot and cold deserts: decorate portion and present

- Chinese Regional Dishes:

Cantonese dishes

Sichuan dishes

Beijing dishes

Shanghai dishes

- Thai Regional Dishes

- Indian Regional Dishes

- Malay and Nonya Dishes

- Indonesian Dishes

- Japanese Dishes

- Vietnamese Dishes

- Asian Desserts

- Dim Sum

- Buffet Food

- Communicate politely and display courtesy to guests and internal customers.

- Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.

- Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information.

- Establish and maintain effective employee working relationships.

- Attend and participate in daily briefings and other meetings as scheduled.

- Attend and participate in training sessions as scheduled.

- Prepare in advance food, beverage, material and equipment needed for the service.

- Clean and re-set his/her working area.