A by TUNG

• Produce and control production of his section
• Ensuring a High level OF HACCP and Food safety in his section
• Control Food supply, wastage on his section
• Prepare and communicate to Ex. Sous Chef or Sous chef market list needed for his section
• To Coordinate in details and professianalism his section with any other party
• To attend the Kitchen briefing and Monthly Kitchen meeting
• To be a Example for Personnal Hygiene / behaviour / Attendance
• To control Set up for any buffets / restaurant mise en place
• To constantly check the quality of food prepared with regard to taste and temperature
• To monitor and fully implement the portion control established with the recipe cards and the butcher test.
• To minimise waste and spoilage
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
• Ensuring FIFO procedures
•  To ensure that all staff on His section appointed have good personal hygiene
• To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders,deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
• To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with
• Engineering on work order forms. Mis-use of equipment should be reported and disciplinary action should be taken.
• Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment, Set-up Buffet, Supplying of kitchen utensils and equipment

- 5 Working days or 48 hrs per week / Làm việc 05 ngày hoặc 48 giờ một tuần.

- 100% salary of probation contract plus service charge / 100% lương thử viêc và phí dịch vụ hàng tháng

- Meal on duty in Hotel Staff canteen / Ăn bữa theo ca.

- Accomodation in Staff Hotel / Chỗ ở tại khách sạn nhân viên

- Transportation by Hotel / Đưa đón bởi khách sạn

- Uniform / Được cung cấp đồng phục.

- Accor's Bienvenue program / Chương trình phúc lơị nhân viên Accor

• Knowledgeable of all Cooking Techniques

• Knowledgeable of all portionning

• Know how to read a recipe and execute them

• Know-how to conduct training on the fiel and correct his staff

• Know-how to maintain a high Hygiene level on his section

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