Chef de Partie at Accor

, An Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

0.0

Posted On

17 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Section Management, Food Safety, Hygiene Standards, Inventory Management, Cost Control, Portion Control, Leadership, Mentoring, Time Management, Culinary Techniques, Menu Development, Plating

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're looking for an experienced and passionate Chef de Partie to join our dynamic kitchen team in Phu Quoc, Vietnam. This is an excellent opportunity for a detail-oriented culinary professional who thrives in a fast-paced environment and is committed to delivering exceptional cuisine. You'll take ownership of your assigned section, ensuring consistency, quality, and efficiency while collaborating with a talented team to create memorable dining experiences for our guests. Lead and manage your assigned section with precision, ensuring smooth and efficient service during all service periods Prepare and present high-quality dishes with meticulous attention to detail and presentation standards Maintain strict consistency in food quality, portion control, and plating across all offerings Collaborate with the Head Chef and kitchen team to develop innovative seasonal menus and specials Train, mentor, and support junior kitchen staff, fostering a positive and inclusive kitchen culture Ensure full compliance with food safety, hygiene, and sanitation standards at all times Monitor and manage inventory and costs within your section while minimizing waste Adapt quickly to changing service demands and guest preferences with flexibility and resilience Contribute to continuous improvement initiatives and share creative ideas to enhance kitchen operations Maintain organized and efficient station setup, ensuring all equipment and tools are properly maintained Qualifications Trade-qualified chef with proven experience in a Chef de Partie or similar supervisory kitchen role Strong experience in high-volume service environments with demonstrated section management skills Comprehensive knowledge of food safety, hygiene standards, and kitchen compliance requirements Excellent time management and organizational skills with the ability to prioritize multiple tasks Proactive, hands-on approach with exceptional attention to detail and quality standards Strong leadership and mentoring abilities with experience guiding junior team members Proficiency in cost control, inventory management, and portion control techniques Excellent communication and interpersonal skills with a collaborative team-focused mindset Ability to thrive in fast-paced, high-pressure environments while maintaining composure and resilience Flexibility to work varied shifts, including early mornings, evenings, weekends, and public holidays Passion for quality ingredients and innovative culinary techniques Adaptability to diverse cuisines and kitchen concepts Knowledge of kitchen equipment operation and maintenance Additional Information 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. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead and manage an assigned kitchen section to ensure high-quality food preparation and consistent presentation during service. Collaborate with the Head Chef to develop seasonal menus while mentoring junior staff and maintaining strict hygiene standards.