Dolce By Wyndham Hanoi Golden Lake

• Work according to the menu specifications by the Chef de Partie

• Keep work area at all times in hygienic conditions according to the rules set by the hotel

• Control food stock and food cost in your section

• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

- Great working environment

- Similar experience in 5-star hotels

- Hard working, can work under pressure