TTC Hospitality

- Accurately measuring meal ingredients for the Chef de Partie.

- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.

- Preparing basic salads and sauces as directed by the Chef de Partie.

- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.

- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

- Performing basic cleaning duties and ensuring that workstations are properly sanitized.

- Plating and presenting meal items as per the Chef de Partie’s instructions.

- Provided with 3-star standard rooms;

- Fitness room for sailors

• High school diploma or GED

• 1 years experience in a similiar size

Hotline: 0905 244 146

Phone: +84 (0297) 3559 8888