Company Description

At the confluence of culture and business in the heart of Vietnam's bustling capital, Grand Mercure Hanoi is an authentic, immersive experience steeped in chic contemporary style and sophistication. With culturally immersive experiences and flavours for the most discerning guests, the hotel is home to two restaurants, a lobby lounge, a rooftop bar with a glass-walled swimming pool, a lush spa, a sleek executive lounge, and several meetings and event spaces, including a beautiful, naturally-lit Grand Ballroom, making this five-star offer from Accor as practical as it is refined.

Meticulously designed to reflect Vietnamese culture and heritage, impressive architecture, subtle motifs, and characterful local style deliver a uniquely soulful experience. With rice as the main inspiration, starting at the grand entryway and peppered throughout the hotel, richly coloured pottery, handmade lacquerware, clever design patterns, delicate ceramics, and grand architecture combine to impart small and mighty details that are both tasteful and refined.

Grand Mercure Hanoi has been honored with a multitude of prestigious awards, such as Best Architectural Design in South East Asia and Luxury Heritage Hotel in Vietnam from World Luxury Hotel Awards and Indigenous/Heritage Cuisine Global Winner, Best Locally Sourced Produce Menu in South East Asia and Most Luxurious Ambience in Vietnam for L?c-ally from World Luxury Restaurant Awards.

Job Description

We are seeking a talented and experienced Chef de Partie (Cold Kitchen) to join our culinary team in Hanoi, Vietnam. As a key member of our kitchen staff, you will be responsible for overseeing the cold kitchen section, ensuring high-quality food preparation, and maintaining excellent standards of hygiene and food safety.

Supplies enough mise-en-place and ensure smooth operation.
Has knowledge of all preparation concerning ingredients, cooking techniques and presentation.
Ensures quality and freshness of all food preparation.
Be responsible of kitchen hygiene & HACCP up to standard
Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
To report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef and Chef Cuisine with clear and concise updates if required, and follow up completed
To ensure all quality ingredients received accurately and stored following F.I.F.O. procedure.
To ensure all quality ingredients are professionally prepared in accordance with recipes, plating guides or buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
To assist the Sous Chef / Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine clearly and concisely disseminates relevant information to related teams, in a timely manner
To conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance
To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
Ensures that production done according to the standard recipes at all times.
Checks fridge and Products thoroughly to avoid spoilage.
Has knowledge of all food items concerning ingredients, cooking techniques and preparation.
Alert in energy saving.
Ensures production and quality meets hotel standards.
Attends meetings and briefings as instructed by the Sous Chef and Chef Cuisine and clearly and concisely disseminates relevant information to related teams, in a timely
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications

Qualifications

Diploma or Vocational Certificate in Culinary Skills or related field
Solid Culinary experience
Must be able to read and write to facilitate the communication process
Computer and Microsoft Office skills
Solid communication & training skills
Menu compilation skills
Food cost of the main kitchen
Working with multi-cultural teams
To be aware of Health, Safety and Fire regulations and to abide by their terms
To maintain high standards of personal hygiene at all times
To demonstrate proper and safe usage of all kitchen equipment

Additional Information

We are seeking of local candidate

Analista de Excelncia Operacional (processos e dados) PL

TECNICO DE MANUTENÇÃO DE IMPRESSORAS

Leader de centre bancaire - Pointe-Aux-Trembles

Demi Chef De Partie

Chef de Partie (Cold Kitchen)