Turn or stir foods for even cooking.
Inspect, clean, and maintain food preparation areas to ensure safe and sanitary practices.
Bake, roast, broil, and steam foods.
Weigh, measure, and mix ingredients using kitchen utensils and equipment.
Stock and maintain sufficient food levels at line stations.
Prepare, season, and cook food according to recipes or judgment.
Promote and act according to Leo’s mission: Do right, exceed expectations, and put people first.
Check food and ingredient freshness, track items, and rotate stock.
Comply with standard portion sizes, cooking methods, and quality standards.
Portion, arrange, and garnish food as per standards and serve.
Wash, peel, cut, and seed fruits and vegetables.
Responsible for product quality.
Test foods for doneness by tasting, smelling, or piercing.
Close the kitchen following the checklist and assist in closing.
Assist in food prep during off- peak times as needed.
Fill in for employees as needed to ensure service standards and efficient operations.
Coordinate with and assist colleagues to meet guest needs and support operations.
Carve and trim meats for service or sandwiches.
Follow proper plate presentation and garnish setup.
Attend employee meetings and suggest improvements.
Handle, store, and rotate food products per policy.
Ensure food is stored and cooked at correct temperatures.
Substitute or assist other cooks during emergencies or rush periods.

Supplemental
Intermediate English communication

Supervise kitchen staff.
Plan menus with supervisors, considering costs and event needs.
Maintain records and accounts.
Plan and price menu items.
Prepare relishes and hors d&039;oeuvres.
Estimate food consumption and manage supplies.
Butcher and prepare meat, fowl, and shellfish.
Bake breads, cakes, and pastries.

Tools & Technology

Commercial: blenders, grinders, slicers, broilers, ovens (convection, conveyor, rotating rack, salamander, pizza, smokers), deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutting machinery, cutlery (boning, chef&039;s, paring knives).
Point of sale terminal.
Food safety labeling systems.
Domestic: cimeter, filet, utility knives.

Working hours: As arranged by the department head (8- 8.5h
Monthly salary: 9.000.000- 13.000.000
Full entitlement to labor rights and benefits according to Vietnamese labor laws (social insurance, health insurance, unemployment insurance...).
A dynamic and open working environment with deeply ingrained core values that inspire employees.
Encouragement of idea exchange and a high regard for creativity in work.
Opportunities for advancement are always open based on capabilities.
Opportunities to bond with the team through vibrant cultural activities: Team building, Year- end party, International Women&039;s Day, Vietnamese Women&039;s Day, Christmas, Travel, Birthday parties...
Readiness to delegate authority and provide breakthrough opportunities for employees.
Annual leave and holidays as regulated by labor laws.
Meal allowance.

Cập nhật gần nhất lúc: 2024-06-06 09:55:03