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Mô Tả Công Việc
Monitor consumption and maximize capacity of resources and equipment.
Create weekly executive set lunch, monthly, promotional and seasonal menus in cooperation with the Sous Chef.
Monitor the quality of dishes produced in the kitchen.
Ensure the kitchen and utensils are clean and hygienic.
Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
Yêu Cầu Công Việc
At least vocational certificate in culinary and with preference of Bachelor Degree in Culinary field
At least 2-3 year experience in culinary operation of international operations or hotels with evidenced tracked record of achievements
Strong inter-personality, leadership, and creative skills
Hình thức
Quyền Lợi
- Have health care and Insurance
- 13th bonus
- Annual bonus
Mức lương
Thỏa thuận
Tham khảo: 10 Dấu hiệu nhận biết hành vi lừa đảo qua tin tuyển dụng.
