Chef de Partie - Butchery
JW Marriott Hotel & Suites Saigon The ApartmentsPOSITION SUMMARY
The Commissary Chef de Partie is responsible for overseeing a specific production section within the commissary kitchen, ensuring the consistent preparation of high-quality food according to company recipes, food safety standards, and production schedules. The role supports efficient large-scale food production for multiple outlets while maintaining quality, hygiene, and cost control. Supervise daily food production in the assigned section of the commissary kitchen. Ensure proper storage, labeling, and rotation of ingredients using FIFO/FEFO principles. Maintain a clean, organized, and sanitary work area in compliance with HACCP and local health regulations.
Train, guide, and supervise Commis Chefs and kitchen assistants.Monitor equipment usage and report maintenance issues promptly. Assist with inventory counts and stock control. Ensure the receiving area is subject to food quality control and adheres strictly to HACCP procedures.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 2-3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
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