Commis Butcher ( Nhân viên Bếp sơ chế)

OBJECTIVE:

To assist and support the Executive Sous Chef, Chef de Parties and Chef De Parties at the organization and control of all hot food preparations and culinary activities of the designated kitchen, to agreed standards and in line with profit margins

Execute all production work in a timely manner

Submit daily food requirements in the absence of the Chef

de Partie to the Sous/Head Chef

Must keep their individual production areas clean and

sanitary as they go at all times

Must do all mis en place in a timely manner

Maintain hygiene standards within guidelines that all food

items are properly covered at all items

Must minimize wastage

Ensure that all food in work station is covered and dated at all times

Ensure proper stock rotation in all areas of the kitchen and minimize wastage

May do month end inventory of individual areas with Chef de Partie / Sous Chef

Execute all banquet functions in a timely manner to ensure guest satisfaction

Ensure that all kitchen equipment is cleaned and sanitized after every use

 Responsible for reporting all malfunctioning kitchen equipment to the Chef de Partie and in their absence to Sous/Head Chef

Any other duties as assigned by the Head Chef or Sous Chef

Ensure that all cook and hold temperatures are maintained as per company guidelines

Must assist the Sous Chef and Head Chef to receive goods and break them down

Organize and maintain all the shelves in freezers and coolers on a regular basis

Benefits

• Competitive salary & service charge

• 12 annual leaves per year, 1 leave on your birthday 

• Working 9 hours per day, 5 days per week

• Social insurance, medical insurance, unemployment insurance

• 24/7 health care and accident insurance during the term of labour contract

• Annual staff outing

• Accor Training & Career Development

Job Requirements:

1. Excellent communication skills, verbal and written

2. High energy, positive attitude, willingness to learn and grow

3. Well presented and well groomed

4. Shows initiative and creativity

5. Logical thinker

6. Team player

7. Appreciation for a diverse, multi-cultural environment

8. Other languages an asset

9. Education/Certification - Culinary education or a combination of education and experience

Mr. Bach: 0328004536