Khu nghỉ dưỡng WoCAL

* Job Summary
- The Chef de Partie at WoCAL is responsible for leading a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards that reflect our eco-luxury ethos and philosophy of "slow life with locals." This role involves supervising junior kitchen staff, maintaining quality control, and contributing to menu development with a focus on local and sustainable ingredients. The ideal candidate is passionate about culinary arts, has strong leadership skills, and is committed to sustainability and delivering exceptional dining experiences to our guests.
* Duties and Responsibilities
- Kitchen Operations
+ Lead and manage a designated section of the kitchen (e.g., grill, sauces, pastry).
+ Ensure all dishes are prepared according to recipes and presentation standards.
+ Maintain high levels of cleanliness and hygiene in the kitchen area.
+ Oversee the proper use and maintenance of kitchen equipment.
+ Coordinate with the Sous Chef and other Chefs de Partie to ensure efficient kitchen operations.
- Supervision and Training
+ Supervise and guide Commis Chefs and Kitchen Assistants in daily operations.
+ Provide training and mentorship to junior kitchen staff.
+ Ensure that all team members follow health and safety regulations.
+ Foster a positive and collaborative work environment.
- Quality Control
+ Monitor food quality and consistency, ensuring dishes meet the resort's standards.
+ Conduct regular tastings and quality checks.
+ Adjust recipes and cooking methods as necessary to maintain quality.
- Menu Development
+ Collaborate with the Sous Chef and Head Chef on menu planning and development.
+ Contribute ideas for new dishes that align with our philosophy and utilize local ingredients.
+ Stay updated on culinary trends and integrate innovative techniques.
- Inventory and Supplies
+ Manage stock levels for your section, ensuring ingredients are fresh and available.
+ Coordinate with the Sous Chef to order supplies as needed.
+ Minimize waste by implementing proper storage and rotation practices.
- Sustainability Practices
+ Promote the use of local, organic, and sustainable ingredients.
+ Implement eco-friendly practices in food preparation and kitchen operations.
+ Educate team members about sustainability and encourage their participation.
- Health and Safety Compliance
+ Adhere to all food safety and hygiene regulations.
+ Ensure all team members comply with health and safety policies.
+ Report any safety hazards or incidents to management promptly.
- Communication and Coordination
+ Communicate effectively with kitchen staff and front-of-house teams.
+ Coordinate with other sections to ensure timely and efficient service.
+ Participate in kitchen meetings and contribute to operational planning.
- Guest Service
+ Occasionally interact with guests during special events or cooking demonstrations.
+ Receive and incorporate guest feedback into menu and service improvements.
+ Uphold the resort's philosophy of slow living and local engagement in all culinary offerings.* Knowledge, Skill, and Ability
- Culinary Skills
+ Proficient in various cooking techniques and kitchen operations.
+ Strong understanding of flavor profiles and food presentation.
+ Knowledge of Vietnamese and international cuisines is a plus.
+ Ability to create dishes that cater to diverse dietary requirements.
- Leadership Skills
+ Ability to lead and motivate a team.
+ Experience in training and developing junior staff.
+ Strong organizational and time-management abilities.
- Communication Skills
+ Excellent communication skills in Vietnamese.
+ Basic proficiency in English is a plus.
+ Ability to give clear instructions and constructive feedback.
- Attention to Detail
+ Meticulous in maintaining high standards of food quality and presentation.
+ Strong focus on hygiene and cleanliness.
- Creativity
+ Ability to contribute innovative ideas for menu development.
+ Passion for incorporating local ingredients and sustainable practices.
- Problem-Solving Skills
+ Ability to handle pressure in a fast-paced kitchen environment.
+ Quick decision-making skills to resolve operational issues.
* Education and Formal Training
- Education
+ Culinary Certificate or Diploma from a recognized institution is required.
+ Certifications
+ Food Safety and Hygiene Certification is mandatory.
+ Additional certifications in culinary arts are advantageous.
* Experience
- Work Experience
- Minimum of 4 years of experience in a professional kitchen.
- At least 2 years of experience as a Demi Chef de Partie or similar role.
- Hospitality Experience
+ Experience in luxury resorts, boutique hotels, or fine-dining establishments is highly desirable.
+ Familiarity with eco-luxury or sustainable hospitality environments is a plus.