ADD Demi Chef De Partie

• Check raw materials and food left over from the previous shift to have appropriate treatment, minimize waste of materials, and plan orders.

• Prepare ingredients, utensils and equipment for food processing

• Receiving orders from customers, assigning work to kitchen staff

• Carry out seasoning of suitable ingredients for each dish according to standards

• Directly process dishes according to the process and standards of the Resort; Ensure compliance with regulations on food hygiene and safety, labour safety rules in the kitchen

• Responsible for checking the freshness of food and other processed ingredients

• Ensure the dishes are presented and decorated according to the standards of the Resort

• Create new and delicious dishes, refresh the menu to meet the tastes and culinary tastes of customers

• Estimate expected food consumption, especially during peak season as well as public holidays/New Year

• When the team leader is absent, the deputy team leader will handle all work in the kitchen on behalf of the team, including dividing work shifts and managing staff; report back to sous chef at the end of shift

• Directly train skills, kitchen skills, work instructions for new employees

• Perform other duties as assigned by the CDP.

• Full Social Insurance contribution from the first month of employment
  
• Opportunity to work in a professional pre-opening environment
  
• Access to professional training programs aligned with 5-star standards under the Shilla Monogram system
  

• Foreign languages: Basic communication English / Ngoại ngữ : Giao tiếp Tiếng Anh cơ bản

• Computer: Basic computer skill / Vi tính: Tin học văn phòng cơ bản