Chef de Partie – Teppanyaki

1

Assign and arrange work tasks for staff within the team/section.

2

Coordinate and supervise the work of team/section staff, providing timely reminders and corrective actions when necessary.

3

-Thường xuyên đào tạo, kèm cặp, cập nhật các thông tin cần thiết cho nhân viên dưới quyền.

Regularly provide training, coaching, and updates of necessary information to subordinate staff.

4

Provide guidance, coaching, and support to staff in the course of their duties, particularly during peak or high-volume periods.

5

Check shift handover logs, guest numbers, menus, and the expected number of guests using the kitchen’s services during the shift; arrange and supervise staff duties accordingly.

6

Check and ensure that ingredients and food supplies are sufficient for set menus teppanyaki, buffet service, à la carte menus, etc.

7

Supervise receiving and checking of goods, and ensure proper storage, maintenance, and upkeep of kitchen equipment and utensils.

8

-Nhận thực phẩm từ Butcher, bảo quản và chế biến đảm bảo đúng định lượng, thực phẩm.

Receive food items from the Butcher section, store and prepare them in accordance with specified portioning and food standards.

9

-Trực tiếp nấu bếp đồng thời kiểm tra và hỗ trợ nhân viên nấu chính các món ăn theo công thức sẵn có (hoặc đã được đào tạo). Những kiến thức cơ bản: sơ chế, chế biến, nhận biết thực phẩm.

Directly perform cooking duties while checking and supporting main cooks in preparing dishes according to established recipes (or as trained), applying basic knowledge of food preparation, cooking techniques, and food identification.

10

-Hàng ngày phải kiểm tra, vệ sinh khu vực làm việc, kho khô, tủ lạnh, tủ đông, bếp âu, bếp á, bếp  teppanyaki, máy móc, công cụ dụng cụ làm việc.

Conduct daily inspections and cleaning of work areas, dry storage, refrigerators, freezers, Western and Asian cooking stations, machinery, and kitchen utensils.

11

Report to the Executive Chef/Chef de Cuisine or Sous Chef on issues related to staff supervision and management, food safety and hygiene, receiving and checking of goods, and other arising matters.

12

Collaborate and coordinate with other departments in work-related activities.

13

-Thực hiện các công việc khác theo sự phân công của cấp trên.

Carry out other duties as assigned by the immediate supervisor or management.

Thành thạo kỹ thuật chế biến bếp nóng teppanyaki Nhật Bản, Am hiểu phương pháp xử lý nguyên liệu, sơ chế và nấu nướng theo tiêu chuẩn bếp Nhật, có khả năng đứng bếp trực tiếp, xử lý món trong giờ cao điểm.

Proficient in Japanese hot teppanyaki kitchen cooking; experienced in ingredient preparation; able to work directly at the station during peak hours.

Inventory & Food Management: Advanced; control ingredients for production, ensuring quality and proper portioning.

Preparation & Equipment Management: Advanced; effectively control ingredient preparation processes and kitchen tools during the shift.

Food Quality & Food Safety Management: Advanced; ensure dish quality, flavor, and presentation meet standards while complying with food safety and hygiene regulations.

Kitchen Hygiene Management: Advanced; implement and maintain cleanliness throughout the working shift.

Kitchen Equipment & Utensil Operation: Advanced; proficient in operating kitchen equipment and specialized tools, ensuring safety and efficiency in food preparation.

Strong service-oriented mindset.

Good communication and teamwork skills.

Responsible, proactive, decisive, and efficient at work; not avoidant or dependent; careful, detail-oriented, honest, and cooperative.

Good health, with no infectious diseases such as tuberculosis, hepatitis A, hepatitis E, or hepatitis B.

Over > 24 years old; male candidates not over 45, female candidates not over 40 (age limits may be adjusted as appropriate but must comply with statutory working-age regulations).

-Sẵn sàng làm việc theo ca, cuối tuần và ngày lễ.

Willing to work in shifts, including weekends and public holidays

Ngành nghề: Nhà hàng / Khách sạn

Kinh nghiệm: 3 Năm

Cấp bậc: Trưởng nhóm / Giám sát

Hình thức: Nhân viên chính thức

Địa điểm: Lâm Đồng, Hồ Chí Minh