Tổ trưởng Bếp / Chef de partie

Duties and Responsibilities:

1. Assist the outlet chef in being responsible for the culinary kitchen area, ensuring a smooth running, profitable operation within the framework of the hotel.

2. Maintain the hotels cuisine concepts and standards for food preparation and presentation.

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

4. Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

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

6. Enforce Standard Sanitation Checklist by ensuring all kitchen areas are inspected on a monthly basis.

7. Achieve departmental budget goals by maintaining efficient cost expenditure.

8. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.

9. Ensure the completion & critique of the wage progress report on a weekly basis.

10. To ensure the awareness & enforcement of all company SOPs.

11. To enforce operational standards that are reviewed periodically and then updated and improved.

12. Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.

13. To ensure the efficient scheduling of employees.

14. Ensure the accurate supervising of the employee time control and payroll systems by working with accounting and human resources department.

15. To assist the outlet chef in supporting supervisor & employee training plans on a quarterly basis in conjunction with human resources department.

16. To implement a departmental daily training program.

17. To assist in the execution of culinary employee reviews, ensuring appraisals in a professional and timely manner.

18. To supervise all aspects of employee management including hiring and discipline in conjunction with the outlet chef.

19. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline.

20. To conduct an effective monthly employee meeting with minutes and P&A forwarded to the GM, F&B and HRD.

21. To practice “open door” policy to all employees.

22. Periodically plan outside employee activity to promote teamwork.

23. To be responsible for maintaining outlet safety at all times.

24. To be responsible for asset management of all outlet property and facilities.

25. Conduct a preventative maintenance inspection on a monthly basis.

26. Promote positive inter-departmental relations through candid communication and cooperation.

27. Ensure all employees follow all job safety regulations and all hazards are reported to concerned departments.

28. Perform any reasonable request made of management which is not life threatening or against the law.

29. Above all, to lead by example through a “hands on” approach to motivate our employees to excel.

30. Perform other duties as assigned by supervisor