Demi Chef de partie (Breakfast - Russian Speaking) at Accor

, An Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

16 Jul, 26

Salary

0.0

Posted On

17 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Food safety, Hygiene standards, Menu planning, Recipe development, Inventory management, Team leadership, Mentoring, Time management, Multitasking, Vietnamese cuisine, Kitchen operations, Cost control, Food presentation, Communication, Adaptability

Industry

Hospitality

Description

Company Description Located on the pristine shores of Phu Quoc Island, Rixos Phu Quoc is a luxury beachfront resort that brings the renowned Rixos all-inclusive hospitality experience to one of Vietnam’s most beautiful destinations. Combining world-class service, refined design, and vibrant lifestyle experiences, the resort offers guests an exceptional escape with premium accommodations, diverse culinary concepts, wellness facilities, and immersive entertainment. As part of the globally recognized Rixos Hotels & Resorts, our team is dedicated to delivering outstanding guest experiences while fostering a dynamic and inspiring work environment. At Rixos Phu Quoc, we value passion, professionalism, and collaboration, empowering our colleagues to grow and thrive in a culture built on excellence in hospitality. 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 We’re Looking For A proactive leader with strong integrity and professionalism Someone who thrives in a fast-paced hospitality environment A team player who values collaboration and guest satisfaction A professional committed to continuous improvement and service excellence Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Demi Chef de Partie will prepare and cook dishes while maintaining high standards of food quality and presentation. They will also assist in managing the kitchen section, mentoring junior staff, and overseeing inventory and food safety compliance.