Grand Mercure Danang Hotel

• Assists Chef de Partie 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

• Supplies enough mise-en-place and ensure smooth operation.

• Has knowledge of all preparation concerning ingredients, cooking techniques and presentation.

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

• 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 met.

• Service years in the field :

o 2 years minimum in hotel or fine dining venue

o 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)

• To apply for a job in hotel or to send CV through email.