Butcher - Nhân Viên Sơ Chế Thịt

Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set
You will prepare all Mise en Place as required and directed on a daily basis
You will always manage the day-to-day operation of the department and ensure all standards are followed
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment in accordance to Regents Taste Gallery Recipe standards
Ensure that all goods/ingredients received are up to the required standard for food production and highlight any problems to your Chef in Charge
Attend all daily briefings and always support the team and be flexible to work across different sections of the kitchen as per your skills set and the business needs.
Support Sous Chef to prepare and distribute meat, fish and seafood items and to its requested outlets
Complete daily meat, fish & poultry market lists based on hotel capacity
Support Sous Chef to control wastage and keep the food cost to a minimum
Have full knowledge of all menu items, daily features and promotions
You will attend all shift briefings to ensure hotel activities and operational requirements are met in line with Regents Taste Gallery Philosophy
Uphold the Hotels Stringent Hygiene Policy and ensure that all SOP’s are covered
Supervise all related tasks and give guidance to junior chefs
Ensure daily rotation of all butchery items from the outlets to maintain quality, and maintain consistency for all items leaving the Butcher Shop as well as keep inventory of red meats to ensure proper aging of meats

Sẽ trao đổi cụ thể khi phỏng vấn / For further discuss in interview

Service charge
Competitive salary
Social Insurance as law
Bao Viet Health insurance for personal and family
7 Accident Insurance
Relocation assistance
Housing, uniform, meal and transportation are provided by the resort
Repatriation allowance
Rest & Relaxation Allowance per 3 months: 2 million.
Gym room
Home Leave allowance

Cập nhật gần nhất lúc: 2022-07-11 20:32:04