Chef de Partie - Japanese Cold Kitchen (Bếp Nhật)

Ensure smooth, prompt and top class service to guests.
Responsible for basic on the job training with Apprentices, Commis, Demis and Cuisiners
Assist in making food requisitions.
Assist the Sous/Venue Chef in the performance of his/her duties.
Report any pending problems.
Check all parts of the kitchen, including pot and dishwasher areas for cleanliness, order and correct storage and stock rotation.
Check and control daily mise en place according to Sous/Venue Chef.
Taste and examine food prepared and make necessary adjustments and replenish food when necessary. 10. Be responsible for minimizing food wastage.
Be multi skilled with thorough knowledge of all hotel food outlets and menus.
Undertake any additional duties as requested by the Venue Chef, Executive Chef or Hotel Management.
Control adequate mise en place preparation for next day, sauce, stock, fish etc.

Yêu cầu công việc:

Have 2-3 years of experience at the similar position in Japanese Cuisine Ability to work under pressure and use your own initiative Good English communication is plus

Insurance as per labor law
Competitive and benefits
24 personal accident insurance
Professional training
Long term career opportunitiesOther benefits for associates from Marriott
Free meals and parking
Professional working environment
Free uniform (including laundry service)

Cập nhật gần nhất lúc: 2021-06-22 23:24:02