Tổ Trưởng Bếp (Chef de Partie)

Job summary:

Be responsible for a section of the kitchen by managing the staff, food ordering, preparation, hygiene, cleanliness, paperwork and cost controls of that section.

Job tasks and responsibilities

Administration

• Maintaining prep lists
• Ordering
• Temperature checks for fridges and freezers
• Cleaning records
• Training records

• Efficient ordering, prep and storage of food items and training to minimize waste
• FIFO to prevent food going off

Hygiene and Cleanliness

• Be responsible for cleanliness of section
• Ensure uniform and personal appearance are clean and professional
• Be responsible for cleanliness, presentation and safe work practices of junior staff
• Follow all company safety and security policies and procedures
• Report maintenance needs, accidents, injuries, and unsafe work conditions
• Complete required safety training and certifications

Maintaining Standards

• Follow recipes and taste all foods to ensure consistency
• Monitor food quality across the section
• Maintain portion sizes, temperature and presentation
• Maintain confidentiality of proprietary information; protect company assets
• Speak with others using clear and professional language
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Perform other reasonable job duties as requested by Supervisors.