Demi Chef De Partie at Accor

, Kiên Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality, Cooking Techniques, Kitchen Section Management, Food Safety, Hygiene Standards, Team Collaboration, Menu Planning, Recipe Development, Inventory Management, Stock Control, Food Cost Control, Waste Minimisation, Health And Safety Compliance, Time Management, Multitasking, Communication

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 dedicated Demi Chef de Partie to join our culinary team in the beautiful tropical island of Phu Quoc, Vietnam. As a key member of our kitchen staff, you will play a crucial role in maintaining our high standards of food quality and contributing to our guests' exceptional dining experiences. Prepare and cook a variety of dishes, ensuring consistency and quality in taste and presentation Assist the Chef de Partie in managing your assigned kitchen section Maintain cleanliness and organisation of the work area, adhering to food safety and hygiene standards Collaborate with team members to ensure smooth kitchen operations and timely food delivery Contribute to menu planning and recipe development, incorporating innovative ideas whilst preserving traditional flavours Train and mentor junior kitchen staff in cooking techniques and recipes Manage inventory and stock levels for your assigned section Assist in food cost control and minimising waste Ensure compliance with all relevant health and safety regulations Adapt to the unique challenges and opportunities of working in a tropical island resort environment Qualifications Culinary school diploma or equivalent qualification Minimum 2-3 years of experience as a Demi Chef de Partie or in a similar role, preferably in high-volume restaurants or resorts Strong knowledge of various cuisines and cooking techniques, with a particular interest in Vietnamese cuisine Proficiency in using various kitchen equipment and tools Thorough understanding of food safety and hygiene practices, with current food safety certification Excellent time management and multitasking abilities Demonstrated ability to work effectively in a fast-paced, team-oriented environment Strong communication skills in English; knowledge of Vietnamese or other languages is a plus Creativity and passion for developing new recipes whilst maintaining traditional flavours Flexibility to work varying shifts, including weekends and holidays Physical stamina to stand for extended periods and lift heavy objects when necessary Adaptability to work in a tropical island setting and resort environment 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. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Demi Chef de Partie will be responsible for preparing and cooking a variety of dishes while ensuring consistent quality in taste and presentation, and assisting the Chef de Partie in managing the assigned kitchen section. This role also involves maintaining cleanliness, adhering to food safety standards, and collaborating with the team for smooth kitchen operations and timely food delivery.