Sous Chef (Commissary) - Bếp Phó Bếp Sơ Chế

•  Produces food of high quality according to standard recipes

  ·         Assists with the preparation, presentation, decoration and storage of the following dishes:

  o   Meat dishes

  o   Meat marinades

  o   Carve meats

  o   Fish and shell fish

  o   Sauces for fish and shell fish

  o   Garnishing techniques and methods of service for fish

  o   Pastry, cakes and yeast goods

  o   Petits fours

  o   Desserts

  o   Chinese Regional Dishes

  §  Guangong dishes

  §  Sichuman dishes

  §  Beijing dishes

  §  Shanghai dishes

  o   Thai Regional Dishes

  §  salads

  §  dressings

  §  stocks and soups

  §  curries

  o   Indian Regional Dishes

  §  appetizers

  §  curries

  §  vegetables

  §  Lentils

  §  breads

  o   Malay and Nonya Dishes

  §  sambal, acar and urap

  §  appetizers

  §  aeat and seafood curries

  §  rice dishes

  §  noodle dishes

  o   Indonesian Dishes

  §  sambal, acar and urap

  §  appetizers

  §  meat and seafood curries

  §  rice dishes

  §  noodle dishes

  o   Japanese Dishes

  §  Gohanmono

  §  Stocks and soups

  §  Sashimi

  §  Tmpura

  §  Nabemono

  §  Noodles

  o   Vietnamese Dishes

  §  appetizers and their dressings

  §  stocks and soups

  §  chicken, meat, seafood and vegetable dishes

  o   Asian Dishes

  §  liquid and solid deserts

  §  steamed sweet rice based desserts

  §  baked desserts

  o   Dim Sum

  §  sweet and savoury dim sum

  §  deep fried dim sum

  o   Buffet Food

  §  Preparation

  §  Storage

  ·         Communicates politely and display courtesy to guests and internal customers

  ·         Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards

  ·         Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 

  ·         Establishes and maintains effective employee working relationships

  ·         Attends and participates in daily briefings and other meetings as scheduled

  ·         Attends and participates in training sessions as scheduled

  ·         Prepares in advance food, beverage, material and equipment needed for the service

  ·         Cleans and re-sets his/her working area

  ·         Implements the hotel and department regulations, policies and procedures including but not limited to:

  o   House Rules and Regulation

  o   Health and Safety

  o   Grooming

  o   Quality

  o   Hygiene and Cleanliness

  ·         Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

  ·         Perform any other duties which may be assigned by the management from time to time.

  
  

Required Skills –

•                        Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

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

•                        Ability to read and write English

Qualifications –

•                        Vocational Certificate in Culinary Skills or related field.

Experience –

•                        1 years related experience or formal training or an equivalent combination of education and experience.