Western Chef De Partie

. Hands-on role overseeing preparation, cooking and finishing of all hot Western dishes within the resort.

. Promotes the Pullman brand philosophy through professional attitude, behaviour, uniform and communication skills.

. Ensure all Western and International dishes are prepared according to the hotel's standard recipes, with consistent taste, appearance and portioning

. Oversees, trains, develops and organizes all Western commis, demi and trainee chefs and any assigned staff on a shift-by-shift basis.

. This role is involved in cooking all hot Western food including breakfast buffet, a-la-carte menus, functions, banquets, canapes and live stations.

. Ordering, requisitions and stock control for all hot Western food ingredients, to ensure meals served are within budget, and of the highest quality.

. Responsible for smooth and efficient preparation and service of all hot Western food including hygiene, food handling, temperature control, freshness and taste / quality and consistency of all dishes served.

. Ensure all hot Western chefs follow standard recipes and established hotel systems

. Train and oversee commis, demi and trainee chefs to ensure consistent taste, portioning and presentation of all hot Western foods

. Ensure professional demeanour, body language and behaviour of all chefs, stewards and assigned staff on hot section and show kitchen

. Check and manage all deadlines for hot Western food

. Actively seek new recipes, dishes, product knowledge and training from colleagues and kitchen management

. Make sure all buffet food is set up and ready for service at least 15 minutes before the scheduled start of each event

. Keep a recipe book or workbook to note recipes, cooking tips and new skills / techniques, and ensure your subordinate staff do the same

. Strong knowledge of popular international and Western dishes.

. Solid a-la-carte pan work, and extensive experience in Western hot food breakfast, banqueting and buffets to 400 pax

. Experience in running a Western menu, kitchen or section with at least 10 staff, for a similarly busy operation

. Fluent in Vietnamese language, menu planning, with basic conversational & reasonable workplace English

. At least 3 years experience in a role with similar responsibility, production volume and food quality

. Commitment to using fresh food and ingredients prepared to the highest standard

. Maintains the highest standard of personal and workplace hygiene

• 02 months of probation receive full salary
• 05 working days, 02 days off per week
• Periodic health check
• Accident insurance 24/7
• Uniforms and meals in shifts
• Social & health insurance and unemployment follow Vietnam law
• Opportunity to grow within Accor group.
• Discounted rates apply when using services at the hotel in the Accor group worldwide