Canteen Chef

The Canteen Chef is accountable for staff daily meals. Under the guidance and supervision of the Sous Chef or his delegate, responsible for coordinating and participating in the preparation of food items for the Staff Cafeteria in accordance with established Resort Policies, Procedures and Food and Beverage Manual.

Duties and responsibilities:

• Coordinates and prepares breakfast, lunch, dinner, according to roster for the number of meals to be served as per daily menu.

• Observes and tastes the food when being cooked.

• Supervises the preparation and quantity of the dishes.

• Make sure that the food is ready at the correct time.

• Handles and uses kitchen utensils properly.

• Ensures cleanliness of all utensils, cooking equipment, working tables, refrigerator and the entire Kitchen Area.

• Ensures that the cost control policies and procedures are followed.

• Ensures that the quality of food cooked and served is good.

• Other duties and responsibilities, which might be assigned from time to time by the Exec. Chef or Sous Chef to be performed without questioning or grumbling.

• Serves the lunch and dinner in Staff Cafeteria.

• Ensures that all equipment is correctly handled and maintained.

• Familiarize yourself with the following procedures:

o Resort fire procedures.

     o Crisis management system.

     o First aid procedures.

     o Health & Safety policy and procedures.

     o Resort security procedures.

     o Resort product knowledge.

     o Resort environmental procedures.

• Performs related duties and special projects as assigned

- Lương cơ bản + thưởng service charge

- Làm việc trong môi trường năng động, chuyên nghiệp

- Có nhiều cơ hội giao tiếp với người nước ngoai

- Hỗ trợ ăn giữa ca, hỗ trợ nhà ở (đối với nhân viên ngoại tỉnh)

- Mức lương cạnh tranh

- Thưởng theo hiệu quả công việc

- Thưởng lương tháng 13

- Và các chế độ phúc lợi khác theo quy định của công ty

Knowledge, Skill and Ability:

• Ability to communicate well in English

• Proven track of food preparation, presentation and preservation knowledge is an essential.

• Creative, innovative and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time.

• Demonstrate energy and enthusiasm at work by being 'hands on' and organized.

• Proven ability to work in a multicultural environment and under difficult conditions

• Drive for result through high set personal standards & effective teamwork

• Must be flexible with working nights, weekends, and holidays

Education and Formal Training:

• Professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments in a similar role

Experience:

• A minimum of 1 years experience in quality establishments

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