Junior Sous Chef

• Supervise and Training of assigned employees
• Participate in the planning and costing of menus
• Works with Sous Chef in the preparation and management of the Department’s budget
• Clean the kitchen and equipment
• Works with Sous Chef in manpower planning and management needs
• Maintain personal hygiene
• Develop new dishes and products
• Maintain a hygienic kitchen
• Assist with organizing special events and special food promotions
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Ensure that outstanding culinary technical skills are maintained

• Problem solving and training abilities.
• 2 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience.
• Awareness of valid health/food handler card as required by local government agency.
• Vocational Certificate in Culinary Skills or food preparations or related field.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

- Other benefits per Vietnam labor law.
- Full Insurance policy per current labor law.
- Participating job training, skill training by international hotel standards.
- Hotel&039;s Activity
- Uniform
- Annual Health Check
- Accident Insurance 24/7
- Duty Meals
- Monthly service Charge

Cập nhật gần nhất lúc: 2022-07-07 18:23:03