Chef de Partie
About the role
Own a section and everything that comes off it. You prep it, you run it through service, and you bring the commis working with you up to standard. Full-time or part-time both considered.
What you will be doing
- Prep and ready your section's ingredients against what has been ordered and booked.
- Cook your section through service to recipe and to standard.
- Receive and check deliveries for quantity and quality, and reject what is not right.
- Check finished dishes before they leave the pass.
- Assign and supervise the commis working on your section.
- Train new kitchen staff on your section's dishes and prep.
- Keep the section to food hygiene, safety and occupational safety standards.
- Clean down and check equipment at the end of the shift, and report to the sous or head chef.
- Work event services to the booked menu.
Background we are looking for
- Two to three years in an equivalent position, running a section rather than assisting on one.
- A la carte experience.
- Any of Western brunch, Spanish or Mediterranean, or Southeast Asian cooking is directly relevant.
Skills and tools
- Knife skills and prep at pace, with consistent portioning.
- Able to work under real pressure and to rotating shifts.
- Enough leadership to run a commis without needing a manager present.
- Food hygiene and safety as a working habit.
- No English requirement for this role.
Nice to have
- A culinary vocational certificate.
- Event or banquet cooking.
- Comfortable across both hot and cold sections.
What good looks like here
Good is a section that is ready before service and still right at the end of it. Nobody has to check your portions, the commis on your station knows why they are doing a thing and not only what the thing is, and a full Saturday looks the same as a quiet Tuesday from the pass.
Pay and benefits
There is a group benefits programme across the team. We would rather go through pay and what comes with the role with you directly than publish a list, so ask us when we talk.
About TEMPO House
One kitchen and one bar running three services: Western brunch from early morning, Southeast Asian small plates to share, and Spanish tapas for dinner and private events. We are at 218C Pasteur, Xuan Hoa (District 3), Ho Chi Minh City.
How to apply
Use the form on this page. If you do not have a CV file ready, message us on Zalo or Messenger, or send an email, and we will take it from there.
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Keep looking
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