Chef De Partie at Accor

, Kiên Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

12 Mar, 26

Salary

0.0

Posted On

12 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Safety, Cooking Techniques, Menu Planning, Leadership, Team Management, Communication, Creativity, Adaptability, Organization, Customer Focus, HACCP Knowledge, High Volume Experience, Presentation Skills, Detail Orientation, Efficiency

Industry

Hospitality

Description

Company Description Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury. Job Description We are seeking a talented and passionate Chef de Partie to join our culinary team in the beautiful island of Phu Quoc, Vietnam. As a key member of our kitchen brigade, you will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food quality and presentation. Manage and operate a designated section of the kitchen, such as sauces, fish, or pastry Prepare, cook, and present dishes to the highest standards Assist the Sous Chef and Head Chef in menu planning and development Ensure compliance with food safety regulations and maintain a clean, hygienic work environment Train and supervise junior kitchen staff in your section Monitor and maintain stock levels for your station Collaborate with other sections to ensure smooth kitchen operations Contribute creative ideas for new dishes and menu improvements Adapt to changing priorities and maintain efficiency during busy periods Participate in regular team meetings and training sessions Qualifications Culinary degree or equivalent qualification in the culinary arts Demonstrated experience in a senior role leading a commercial or restaurant kitchen Strong working knowledge of HACCP and food handling requirements Proficiency in various cooking techniques and cuisines Previous exposure to high volume restaurants or event spaces Excellent leadership and team management skills Strong communication skills in English Ability to work various shifts including evenings, weekends and public holidays Detail-oriented with a focus on food quality and presentation Innovative approach to cooking and menu development Flexible and adaptable to changing priorities Goal-oriented with a commitment to achieving high standards Efficient and organised work habits Customer-focused mindset Additional Information What awaits you... The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand. The ability to challenge the norm and work in an environment that is both creative and rewarding. Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity. A competitive package and plenty of development opportunities.

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Responsibilities

The Chef de Partie will manage a designated section of the kitchen, ensuring high standards of food quality and presentation. Responsibilities include preparing dishes, assisting in menu planning, training junior staff, and maintaining compliance with food safety regulations.