Demi Chef (Western) / Tổ Phó (Bếp Âu)

Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand Plans, directs, controls and coordinates the activites of all personel engaged in preparing baking, cooking, selling and cleaning and to ensure an efficient and smooth operation at all times.

Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests Estimates food consumption and prepares requires, indicating type and quantity of food items for approval by Executive Chef

Checks the quality and the quantity of food received from the direct market, food store room and other sub-departments.

Helps conduct inventories Control cost by: Minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control

Respects the instructions and safety guidelines for the equipment used Applies the hotel's security regulations (in case of fire etc)

Make sure all machines, furniture, equipment and utensils are clean and in working condition at all times Sees to it that the kitchen is always in a safe condition to prevent unnecessary accidents.