CHEF DE PARTIE - REGENT PHU QUOC

The Chef de Partie’s mission is to take full responsibility for the food quality & presentation of the Aqua Bar and Lounge restaurant’s dishes and on demand to assist other areas of the culinary operation.

Supervise his kitchen section and cooperate with the other sections within the kitchen

Ensure plating guides are up to date and distributed appropriately.

Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.

Solid Leadership and Organizational Skills will help you to provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards as part of your daily focus to help maintain Operational Excellence

You will always lead your team by example in a healthy work environment to provide our Guests with uniquely Regent moments

In the absence of the Sous Chef / Chef de Cuisine, you will always support the team to immerse our Guests in rich food experiences leaving lasting Impressions by bringing Regents Taste Gallery Philosophy to life on a plate

In absence of Sous Chef/Chef de Cuisine you will conducts shift briefings to ensure hotel activities and operational requirements are met in line with Regents Taste Gallery Philosophy

You will Assists the Sous Chef /Chef de Cuisine in ensuring that all culinary standards in your section comply with Company and Hotel Policies and Procedures and Minimum Standards

Ensures that all dishes from your section are prepared consistently and in accordance to Regents Taste Gallery Recipe standards

Curiosity to Explore – Constantly drive yourself to help create WOW Moments of surprise and delight for our Guests

Flexibility to work across different sections of the kitchen as per your skills set and the business needs.

Provide a high level of our Culinary Offerings, which reflect the Guests needs, and Sense of Occasion

Strive to ensure the Aqua Bar and Lounge is recognized as one of Vietnams Premier and Leading Dining Venues

Work in conjunction with the Sous Chef/Chef de Cuisine and support all Food Promotions and create uniquely memorable Regent Moments

Ensure that all goods/ingredients received are up to the required standard for food production while still focusing on all Relevant Costs and Expenses 

To work directly with all support departments, Engineering, Stewarding and Hygiene for the maintenance of the Hotels Fire Life Safety Program, Maintenance of all Equipment and Hygiene Program to the highest Regent standards