Demi Chef de partie (Hot/Cold kitchen) Amérys Phú Quốc Hotel

• Prepare, cook and plate dishes to section recipes and presentation standards for hot or cold sections.
• Assist the Chef de Partie with daily operations of the section, including mise en place, scheduling of tasks and monitoring portion control.
• Supervise and train commis chefs and trainees; delegate tasks and ensure standards are maintained during service.
• Ensure consistency in taste, temperature and presentation for every dish leaving the pass.
• Prepare stocks, sauces, soups and basic elements as required by section recipes.
• Execute advanced cooking techniques relevant to the section (searing, sautéing, roasting, braising for Hot; charcuterie, pâté, terrines, salads, cold starters and dessert bases for Cold).
• Maintain cleanliness, organisation and HACCP compliance in the section; ensure correct storage, labelling and rotation of ingredients (FIFO).
• Monitor and control food waste and portion sizes; assist in inventory counts and receiving deliveries.
• Assist with menu development, costing, recipe testing and seasonal specials as requested.
• Support banquet and event service, including large‑scale production and plating consistency.
• Report equipment faults, ingredient shortages and quality issues to Chef de Partie or Sous Chef.
• Work closely with other kitchen sections and F&B outlets to coordinate service flow.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

• Culinary diploma/certificate or equivalent vocational training preferred.
• 2–4 years kitchen experience with at least 1 year in a Chef de Partie or Demi Chef role preferred.
• Proven experience working in hot kitchen stations or cold kitchen/ garde‑manger depending on assignment.
• Strong knife skills, cooking techniques and knowledge of mise en place, portion control and plating.
• Familiarity with HACCP, food safety and sanitation standards; Food Handler certificate preferred.
• Experience supervising junior cooks and training new staff.
• Basic knowledge of menu costing and food cost control is an advantage.
• Comfortable with shift work including early mornings, evenings, weekends and public holidays.
• Basic English for recipe reading and team communication is beneficial.

Hotline/zalo: 0903949476

Email: recruitment@lessens.vn