Rita Võ 2.5 ★

POSITION SUMMARY:

Support the Section Chef by preparing, presenting, storing and serving a selection of dishes. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

RESPONSIBILITIES:

- Prepare, cook, serve and store the following dishes:

- Appetizers, Savories, Salads and Sandwiches

- Sauces: hot and cold

- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

- Poultry and Game dishes

- Meat dishes: meat marinades, carve meats

- Fish and shell fish: sauces for fish and shell fish, garnishing techniques and methods of service for fish

- Pastry, cakes and yeast goods: petits fours, desserts

- Hot and cold deserts: decorate portion and present

- Chinese Regional Dishes:

- Guangong dishes

- Sichuman dishes

- Beijing dishes

- Shanghai dishes

- Thai Regional Dishes

- Indian Regional Dishes

- Malay and Nonya Dishes

- Indonesian Dishes

- Japanese Dishes

- Vietnamese Dishes

- Asian Desserts

- Dim Sum

- Buffet Food

- Communicate politely and display courtesy to guests and internal customers.

- Provide direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.

- Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information.

- Establish and maintain effective employee working relationships.

- Attend and participate in daily briefings and other meetings as scheduled.

- Attend and participate in training sessions as scheduled.

- Prepare in advance food, beverage, material and equipment needed for the service.

- Clean and re-set his/her working area.

- Implement the hotel and department regulations, policies and procedures including but not limited to:

- House Rules and Regulation

- Health and Safety

- Grooming

- Quality

- Hygiene and Cleanliness

- Complete the other tasks and jobs which assigned by the leader.

- Salary: Negotiate

ABILITIES / KEY COMPETENCIES / SKILLS:

- Good communication skills.

- Food service permit or valid health/food handler card as required by local government agency.

- Problem solving and training abilities.

EDUCATION / CERTIFICATES / EXPERIENCE:

- Diploma or Vocational Certificate in Culinary Skills or related field.

- 1 years related experience or an equivalent combination of education and experience.