Grand Mercure Danang Hotel

Primary Responsibilities

• Assists chef de partie / Commis to run the station efficiently.

• Obtains requisitioned goods from the storeroom.

•Ensures quality and freshness of all food preparation.

• Be responsible of kitchen hygiene & HACCP up to standard

• To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation

• To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost

• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

• Ensures the sanitation standards for kitchen are being meet.

Other Responsibilities

• Stocks food items neatly in shelves and fridges.

• Keeps the section that he is assign to in good working order.

• Assists in cleaning utensils and equipment.

• Works according to standard recipes.

• Keeps good rapport with all staff.

• Follows hotel rules and regulations at all times.

Knowledge and Experience

• Education: Diploma or Vocational Certificate in Culinary Skills or related field.

• Service years in the field : 2 years minimum in hotel or fine dining venue

1 years minimum in position

• Solid Culinary experience

• Knowledge and skills:

o Must be able to read and write to facilitate the communication process

o Solid communication & training skills

o Working with multi-cultural teams

o To be aware of all Health, Safety and Fire regulations and to abide by their terms

o To understand high standards of personal hygiene at all times

o To demonstrate proper and safe usage of all kitchen equipment

• Ensure that full uniform is worn at all times

• Good comprehension of the English language

• Preferred (if required)

Competencies

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Alignment between teams