Canteen Chef / Bếp trưởng Bếp căn tin

- Adhere to local regulations concerning FSMS / HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

- Assists with the preparation, presentation, decoration and storage

- Follow procedures to ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws.

- Minimize waste in butchery and maintain controls to attain forecasted food cost.

- Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.

- 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

- 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

- Have annual physical examination.

- Supporting shift meals at staff canteen and uniform

- 13th salary

- Paid birthday leave

- Dynamic, professional & open minded working environment.

- Joining training courses according standard of AccorHotels.

- 2 years related experience or formal training or an equivalent combination of education and experience.

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

Profile and CV/resume, please send to Thuydung.NGUYEN(acòng)accor.com