Hạn nộp: 30/11/2024 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận Tây Hồ - Hà Nội
Giờ làm việc
Làm theo ca
Loại hình
Khách sạn/ Khu căn hộ Resort/ Khu Du lịch Nhà hàng/ Bar/ Pub
Ngành nghề
Bếp
Vị trí
Trưởng ca/ Giám sát
Cập nhật
20/10/2024 00:21
MÔ TẢ CÔNG VIỆC

• Prepares, cooks, serves and stores the following dishes:

o Appetizers, Savories, Salads and Sandwiches

o Sauces

 hot and cold

o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

o Poultry and Game dishes

o Meat dishes

 meat marinades

 carve meats

o Fish and shell fish

 sauces for fish and shell fish

 garnishing techniques and methods of service for fish

o Pastry, cakes and yeast goods

 petits fours

 desserts

o Hot and cold deserts

 Decorate portion and present

o Plates and Terrines

o Chinese Regional Dishes

 Guangong dishes

 Prepares an extensive range of meat, vegetable, chicken and seafood dishes

 Prepares sauces, condiments, seasonings and flavouring agents

 Prepares braised dishes

 Prepares dehydrated products

 Sichuman dishes

 Prepares a range of specialty chicken and duck dishes

 Prepares a range of specialty seafood dishes

 Prepares a range of vegetable dishes

 Prepares braised dishes

 Prepares hot and cold noodle dishes

 Beijing dishes

 Prepares specialty chicken and duck dishes

 Prepares specialty seafood dishes

 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation

 Prepares braised dishes according to regional style

 Prepares noodle dishes

 Shanghai dishes

 Prepares specialty menu items using specialized and preserved commodities

 Prepares specialty chicken and duck dishes

 Prepares specialty seafood dishes

 Prepares a range of vegetable dishes

 Prepares braised dishes according to regional style

 Prepares noodle dishes

o Thai Regional Dishes

 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,

 Prepares regional appetizers

 Prepares soups

 Prepares regional curries

 Prepares regional sauces, dips and dressings

o Indian Regional Dishes

 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,

 Prepares regional appetizers

 Prepares soups

 Prepares regional curries

 Prepares regional breads

o Malay and Nonya Dishes

 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,

 Prepares sambas, achar, and kerabu

 Prepares soups and stocks

 Prepares regional curries

 Prepares regional rice dishes

 Prepares regional noodle dishes

o Indonesian Dishes

 Prepares extensive range of regional food, including sates

 Prepares regional curries

 Prepares regional rice dishes

 Prepares regional noodle dishes

o Japanese Dishes

 Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items

 Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)

 Prepare and produce Sashimi

 Prepare and produce a range of mushimono (steamed) dishes

 Prepare and produce a range of yakimono (grilled dishes)

o Vietnamese Dishes

 Prepares extensive range of regional food, including banquet, festive, and specialty menu items

 Prepares and produces a range of salads

 Prepares soups and stocks

 Prepares chicken, meat, seafood and vegetable dishes

 Prepares regional rice dishes

 Prepares regional noodle dishes

o Asian Desserts

 Produces a range of liquid and solid deserts

 Produces and presents a range of steamed sweet rice based desserts

 Produces baked desserts

o Dim Sum

 Produces sweet and savoury dim sum

 Produces deep fried dim sum

 Produces baked dumpling

 Produces a range of baked desserts

o Buffet Food

 Prepares and presents food for buffets

 Prepares and presents desserts for buffets

 Stores buffet items

• 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

• Performs related duties and special projects as assigned

QUYỀN LỢI ĐƯỢC HƯỞNG

• Uniform
• Duty Meals
• Full Insurance policy per current labor law.
• Accident Insurance 24/7
• Monthly service Charge
• Annual Health Check
• Participating job training, skill training by international hotel standards.
• Hotel's Activity
• Other benefits per Vietnam labor law.

YÊU CẦU CÔNG VIỆC

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.
• Problem solving and training abilities.

Qualifications –

• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience –

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

YÊU CẦU HỒ SƠ

• 4*6 photo
• A photo of ID Card.
• A photo of Registration Book
• A photo of certificate (if any)