Responsibities:
- Prepares and cooks a wide range of food itemsmeat, seafood, poultry, vegetablesusing various methods such as grilling, frying, sauting, and broiling.
- Ensures consistency in portion sizes, presentation, and taste by following recipes and quality standards.
- Maintains proper stock levels at workstations for smooth service.
- Checks the quality of incoming ingredients and ensures all products meet purchasing standards. Adheres strictly to hygiene, safety, and fire regulations.
- Supports all kitchen sections as needed due to business demands or staffing gaps.
- Minimizes equipment breakage and ensures kitchen tools are well-maintained. Takes full responsibility for the quality of dishes served.
- Trains and supervises hosts, conducts performance appraisals, and ensures all colleagues understand resort policies.
- Works closely with other departments and attends scheduled meetings.
- Assists with menu development and standard recipe creation to ensure food cost targets are met while exceeding guest expectations.
- Records guest feedback and reports issues to the Executive Chef or Executive Sous Chef.
- Stays adaptable and supports evolving kitchen and resort needs.
Requirements:
- Diploma of college or university completion and achievements of food and beverage / hotel management.
- Any courses relating to food preparation or the culinary arts.
- Two years or more of kitchen experience. Kitchen experience is essential.
- Advanced MS Office and Outlook platforms.
- Cutting, Cooking, and Plating Skills.
- Operations of sections, hotel policies regarding food and beverage operations. In addition first aid is preferred.
- Familiar with food and hygiene codes, policies and procedures.
- Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.
- Very good command over written and spoken English.
- Excellent attitude under pressure, and after long hours.
This position is open for Vietnamese candidates only!
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